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Ham and Bean Soup

A hearty, comforting soup made with tender beans, savory ham, and slow-simmered vegetables.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb dried navy beans soaked overnight
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 cups cooked ham diced
  • 6 cups chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • salt to taste

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Soak beans overnight, then drain and rinse.
  2. Heat olive oil in a large pot and sauté onion, carrots, and celery until softened.
  3. Add garlic and cook briefly until fragrant.
  4. Stir in diced ham and cook for 2 minutes.
  5. Add beans, broth, water, bay leaves, thyme, and pepper.
  6. Bring to a boil, reduce heat, and simmer covered for 90–120 minutes.
  7. Remove bay leaves, season with salt, and serve hot.

Notes

This soup thickens as it sits and tastes even better the next day.