Description
A comforting Ham and Bean Soup that’s perfect for chilly evenings, rich in protein and fiber, and customizable with your favorite vegetables.
Ingredients
Scale
- 2 cups ham, diced
- 1 cup dried navy beans or great northern beans
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 secret ingredient (e.g., a bay leaf or a splash of vinegar)
Instructions
- Rinse your dried beans under cold water to remove any dirt. Soak them overnight in a bowl of water.
- In a large pot, heat a bit of oil over medium heat, and sauté the chopped onion, diced carrots, and celery for about 5-7 minutes until softened.
- Stir in the minced garlic and continue to cook for another minute.
- Toss in the diced ham along with the drained, soaked beans.
- Add the chicken broth into the pot, followed by thyme, salt, and pepper. Stir well.
- Bring the soup to a gentle boil. Reduce heat, cover, and let it simmer for 1.5 to 2 hours until the beans are tender.
- Add your secret ingredient and simmer for an additional 10 minutes.
- Before serving, taste your soup and adjust the seasoning as necessary.
Notes
Serve warm with crusty bread or a side salad. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 150 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 40mg