Hearty Bean and Ham Soup: A Simple Recipe for a Flavorful Meal
This recipe for bean and ham soup is perfect for a cozy night in. It's easy to make, delicious, and packed with flavor. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a family favorite. Let's dive into the ingredients and steps to create this comforting bowl of goodness.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it a convenient choice for a weeknight meal.
- 1 pound ham bone or leftover ham: This provides the rich, savory base for the soup. You can adjust the amount depending on your preference for ham flavor intensity. Consider using a smoked ham bone for an extra smoky depth.
- 1 cup dried beans (such as kidney beans, pinto beans, or a mix): Dried beans offer a more substantial texture and deeper flavor than canned. Remember to soak them overnight or use the quick-soaking method before cooking.
- 8 cups water or broth: Chicken broth adds another layer of flavor; vegetable broth offers a vegetarian alternative.
- 1 large onion, chopped: Adds a touch of sweetness and savory depth.
- 2 carrots, chopped: Provides sweetness and color.
- 2 celery stalks, chopped: Contributes to a classic mirepoix flavor base.
- 2 cloves garlic, minced: Enhances the savory notes.
- 1 teaspoon dried thyme: Adds an earthy herbaceous flavor.
- 1/2 teaspoon dried rosemary: Another aromatic herb that complements the ham and beans.
- Salt and pepper to taste: These seasonings are crucial for balancing the flavors.
- Optional additions: Bay leaf, diced potatoes, chopped green bell pepper, a splash of Worcestershire sauce – experiment with these to create your own unique twist!
Step-by-Step Instructions:
This recipe is straightforward and easy to follow, even for beginner cooks.
- Prepare the beans: If using dried beans, soak them overnight in plenty of cold water. This significantly reduces cooking time and improves digestibility. Alternatively, use the quick-soaking method: rinse the beans, cover them with water, bring to a boil, then remove from heat and let them soak for at least an hour.
- Sauté the vegetables: In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Add the soaked beans, ham bone (or chopped ham), water (or broth), thyme, and rosemary to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beans are tender. The longer it simmers, the richer the flavor will become.
- Season and serve: Remove the ham bone and shred the meat. Return the shredded ham to the pot. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or chives if desired.
Tips and Variations:
- For a creamier soup: Stir in a splash of heavy cream or milk at the end.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a meal: Serve with crusty bread or a side salad.
- Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
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