Ham And Bean Soup Recipe
This Ham And Bean Soup Recipe is a hearty, comforting one-pot meal that’s perfect for chilly winter evenings. It combines tender white beans, smoky ham, aromatic vegetables, and fragrant herbs in a savory broth.
Ingredients
- 1 lb dried navy or great northern beans
- 1½–2 lbs ham hock or diced cooked ham
- 1 large yellow onion finely chopped
- 2 carrots carrots peeled and diced
- 2 celery stalks celery stalks diced
- 3 cloves garlic cloves minced
- 1 bay leaf bay leaf
- 1 tsp dried thyme
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 tbsp olive oil olive oil
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Pinch of red pepper flakes if you like a little warmth
Instructions
- Drain soaked beans and rinse under cool water. If using canned beans, rinse and set aside.
- In a large Dutch oven, sauté onion, carrots, and celery in olive oil until softened. Add garlic and paprika, cook for 1 minute.
- Combine ham hock, beans, and vegetables in the pot. Stir to coat everything.
- Add chicken broth, water, bay leaf, and thyme. Bring to a boil, then simmer for 1 hour 15 minutes.
- Transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Remove ham hock and bay leaf, shred meat, then return to pot. Season with salt, pepper, and red pepper flakes.
- Mash some beans against the pot's side for a creamier texture.
- Let the soup sit off the heat for 10 minutes to allow flavors to meld.
Notes
If using dried beans, soak them overnight for a softer texture and faster cook time. Save the ham hock bone for split pea soup. Taste and adjust seasoning before serving. For a creamier texture, you can blend a portion of the soup.
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