Ham & Bean Soup: A Hearty and Flavorful Recipe
This recipe for ham and bean soup is perfect for a chilly evening or a comforting weekend meal. It's packed with flavor, easy to make, and incredibly satisfying. This hearty soup is also incredibly versatile – feel free to adjust the ingredients to your liking!
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup dried navy beans, rinsed and picked over (or 2 cans, 15 ounces each, drained and rinsed)
- 8 cups ham broth (or chicken broth with 1 cup diced ham)
- 1 cup diced ham (reserve some for garnish)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions for Deliciousness:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Beans and Broth
Add the navy beans (dried or canned), ham broth, diced ham, thyme, rosemary, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender. If using dried beans, you may need to simmer for longer, up to 2 hours. Tip: For extra creamy soup, you can use an immersion blender to partially puree a portion of the soup before serving.
Step 3: Season and Serve
Once the beans are tender, remove the bay leaf. Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley and reserved diced ham.
Tips for the Best Ham & Bean Soup:
- Soaking dried beans: If using dried beans, soaking them overnight will reduce cooking time and improve their texture.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Add other vegetables: Feel free to add other vegetables like potatoes, corn, or green beans.
- Make it a meal: Serve with crusty bread or a side salad for a complete meal.
- Leftovers are great: 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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