Description
A hearty and comforting ham and bean soup made with tender beans, flavorful ham, and vegetables. Perfect for chilly days and meal prep.
Ingredients
- 1 lb dried navy beans, soaked overnight
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 lb cooked ham, diced
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until vegetables are softened.
- Add garlic and cook for another minute until fragrant.
- Stir in the diced ham, soaked and drained beans, chicken broth, bay leaf, and thyme.
- Bring the soup to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, or until beans are tender.
- Remove bay leaf and season with salt and pepper to taste.
- For a creamier texture, mash some of the beans against the side of the pot or use an immersion blender to partially blend the soup.
- Garnish with chopped parsley if desired and serve hot.
Notes
- Use a ham bone for extra flavor if available, and remove it before serving.
- Canned beans can be used for a quicker version; reduce cooking time accordingly.
- This soup freezes well and can be stored for up to 3 months.