How do you use that leftover ham from your holiday feast? Make this Ham and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold winter day.
Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- How to Make Ham and Bean Soup Recipe
- Step 1: Soak the Beans
- Step 2: Sauté Vegetables
- Step 3: Combine Ingredients
- Step 4: Finish the Soup
- How to Serve Ham and Bean Soup Recipe
- With Fresh Bread
- Topped with Fresh Herbs
- Accompanied by Cheese
- With a Side Salad
- How to Perfect Ham and Bean Soup Recipe
- Best Side Dishes for Ham and Bean Soup Recipe
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Ham and Bean Soup Recipe
- Reheating Ham and Bean Soup Recipe
- Frequently Asked Questions
- What type of beans are best for Ham and Bean Soup Recipe?
- How do I make my Ham and Bean Soup Recipe thicker?
- Can I use canned beans instead of dried in my Ham and Bean Soup Recipe?
- How do I store leftover Ham and Bean Soup?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Easy to Prepare: This soup comes together quickly with minimal prep work, making it perfect for busy weeknights.
- Rich in Flavor: The combination of ham, beans, and spices creates a hearty and comforting dish that warms you from the inside out.
- Versatile Ingredients: Use whatever vegetables you have on hand or swap out the beans for a different variety to suit your taste.
- Perfect for Leftovers: Transforming leftover ham into a delicious soup reduces waste while providing a satisfying meal.
- Makes a Big Batch: With enough servings for the whole family, this recipe is ideal for gatherings or meal prepping.
Tools and Preparation
Before diving into the Ham and Bean Soup Recipe, ensure you have the right tools on hand. These will help make the cooking process smooth and enjoyable.
Essential Tools and Equipment
- Large dutch oven pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Importance of Each Tool
- Large dutch oven pot: This sturdy pot retains heat well and is perfect for simmering soups over a long period.
- Cutting board: A spacious cutting board provides ample room for chopping vegetables safely.
- Sharp knife: A good knife makes quick work of slicing ingredients, saving time in the kitchen.
Ingredients
Ingredients:
– 1 Lb Dried Navy Beans
– 3 Tablespoons Oil
– 1 White Onion, (chopped)
– 4 Carrots, (chopped)
– 2 Celery Stalks, (sliced)
– 5 Garlic Cloves, (finely chopped)
– 64 ounces Chicken Stock
– 14.5 ounce Can Fire Roasted Diced Tomatoes
– 1 Bay Leaf
– 1 teaspoon Garlic Powder
– 1 teaspoon Dried Italian Herbs
– Fresh Cracked Pepper
– 2 Cups Shredded Green Cabbage
– 2-3 Cups Chopped Ham
– Salt – to taste (if needed)
How to Make Ham and Bean Soup Recipe
Step 1: Soak the Beans
- Rinse dried beans thoroughly under cold water.
- Cover beans with several inches of water in a large bowl.
- Soak beans overnight; this will help soften them.
- After soaking, rinse the beans again before cooking.
Step 2: Sauté Vegetables
- Heat oil in a large dutch oven pot over high heat.
- Add chopped onion, carrots, and celery; sauté for 4–5 minutes until softened.
- Stir in finely chopped garlic and sauté for another 30–60 seconds until fragrant.
Step 3: Combine Ingredients
- Add soaked beans to the pot along with chicken stock, fire roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and fresh cracked pepper.
- Bring the mixture to a boil then reduce heat to simmer.
- Cover the pot slightly ajar and cook for 90 minutes. Check if beans are firm; if needed, cook an additional 30 minutes.
Step 4: Finish the Soup
- Remove lid and stir in chopped ham and shredded cabbage.
- Cook for another 15–20 minutes until everything is heated through.
- Salt to taste as necessary; remember that saltiness may vary based on ham used.
- Discard bay leaf before serving.
Enjoy your homemade Ham and Bean Soup!
How to Serve Ham and Bean Soup Recipe
Serving your Ham and Bean Soup is an opportunity to elevate the meal experience. This hearty soup pairs wonderfully with a variety of sides and garnishes, making it perfect for any occasion.
With Fresh Bread
- Crusty Baguette: A warm, crusty baguette is perfect for dipping into the soup.
- Garlic Bread: Add some flavor with garlic butter spread on toasted slices.
Topped with Fresh Herbs
- Chopped Parsley: Sprinkle fresh parsley on top for a burst of color and flavor.
- Chives: Thinly sliced chives add a mild onion taste that complements the soup.
Accompanied by Cheese
- Shredded Cheddar: Melted cheddar cheese adds richness and creaminess to each bowl.
- Parmesan Crust: Grate some Parmesan over the top before serving for added depth.
With a Side Salad
- Caesar Salad: The crispness of romaine and creamy dressing pairs well with the warmth of the soup.
- Garden Salad: A light garden salad balances out the heartiness of the soup.
How to Perfect Ham and Bean Soup Recipe
To ensure your Ham and Bean Soup turns out perfectly every time, consider these tips.
- Soak Beans Overnight: This helps beans cook more evenly and reduces cooking time.
- Use Quality Stock: Opt for homemade or low-sodium chicken stock for better flavor control.
- Adjust Seasoning Gradually: Taste as you go to find the right balance, especially with salt from ham.
- Simmer Slowly: Allowing the soup to simmer gently enhances flavors. Avoid boiling it vigorously.
- Store Properly: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for longer.
Best Side Dishes for Ham and Bean Soup Recipe
Pairing side dishes with your Ham and Bean Soup can enhance your meal. Here are some excellent options:
- Cornbread: Sweet cornbread is a classic pairing that complements the savory soup perfectly.
- Coleslaw: The crunchiness and tangy flavor of coleslaw provide a delightful contrast.
- Roasted Vegetables: Seasonal roasted veggies add nutrition and balance out the meal.
- Potato Wedges: Crispy potato wedges are great for dunking into the soup.
- Quinoa Salad: A refreshing quinoa salad boosts fiber while adding different textures.
- Stuffed Peppers: Colorful stuffed peppers offer a nutritious option that pairs nicely with soup.
Common Mistakes to Avoid
Making the perfect Ham and Bean Soup Recipe can be straightforward, but a few common mistakes might lead to less than ideal results. Here are some pitfalls to watch out for:
-
Ignoring bean soaking time: Not soaking dried beans overnight can result in tough beans that take longer to cook. Always soak your beans for at least 8 hours for the best texture.
-
Overcooking vegetables: Cooking vegetables for too long can make them mushy. Sauté them just until they’re tender, then add other ingredients.
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Not adjusting seasoning: Failing to taste and adjust seasoning can leave your soup bland. Remember to check flavor before serving; a touch of salt may be necessary depending on the ham’s saltiness.
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Skipping the bay leaf: Leaving out the bay leaf can affect the overall flavor profile. This herb adds depth, so make sure to include it during cooking.
-
Using low-quality stock: Poor-quality chicken stock can diminish your soup’s flavor. Opt for a good-quality stock for a richer taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Ham and Bean Soup Recipe in an airtight container.
- It will keep well in the fridge for up to 4 days.
Freezing Ham and Bean Soup Recipe
- Portion the soup into freezer-safe containers or bags.
- Freeze for up to 3 months; label with the date for easy tracking.
Reheating Ham and Bean Soup Recipe
-
Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish covered with foil, and heat until warmed through.
-
Microwave: Use a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes until hot, stirring in between.
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Stovetop: Pour soup into a pot over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Below are some common questions about the Ham and Bean Soup Recipe that might help you out!
What type of beans are best for Ham and Bean Soup Recipe?
Dried navy beans are traditional, but great northern or pinto beans work well too. Choose based on your preference!
How do I make my Ham and Bean Soup Recipe thicker?
For a thicker consistency, mash some of the beans against the pot’s side or add a small amount of cornstarch mixed with water during cooking.
Can I use canned beans instead of dried in my Ham and Bean Soup Recipe?
Yes! If using canned beans, reduce cook time by about an hour since they are already cooked.
How do I store leftover Ham and Bean Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Final Thoughts
This Ham and Bean Soup Recipe is not only a wonderful way to use up leftover ham but also provides warmth on chilly days. It’s versatile; feel free to customize it with different veggies or spices based on what you have at home. Give this recipe a try, and enjoy its comforting flavors!
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Ham and Bean Soup
- Total Time: 2 hours 15 minutes
- Yield: Approximately 8 servings 1x
Description
Ham and Bean Soup is a comforting and hearty dish, perfect for utilizing leftover holiday ham. This easy recipe combines tender navy beans, savory ham, and a medley of vegetables, simmered to perfection in rich chicken stock. Whether you’re enjoying a cozy winter night at home or hosting family gatherings, this flavorful soup is sure to please everyone at the table. With minimal prep time and the flexibility to customize with your favorite vegetables or spices, it’s an ideal choice for busy weeknights. Let this delicious Ham and Bean Soup warm you from the inside out!
Ingredients
- 1 lb dried navy beans
- 3 tablespoons oil
- 1 white onion (chopped)
- 4 carrots (chopped)
- 2 celery stalks (sliced)
- 5 garlic cloves (finely chopped)
- 64 ounces chicken stock
- 14.5 ounce can fire roasted diced tomatoes
- 2–3 cups chopped ham
- Fresh cracked pepper and seasonings to taste
Instructions
- Rinse the dried beans and soak them overnight in water.
- Heat oil in a large dutch oven over high heat. Sauté onion, carrots, and celery for 4–5 minutes until softened. Stir in garlic for an additional minute.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper to the pot. Bring to a boil then reduce to a simmer for about 90 minutes.
- Stir in chopped ham and shredded cabbage; cook for another 15–20 minutes until heated through. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
