Ham and Bean Soup Recipe

Navy beans: These dried beans are the base of the soup, providing a creamy texture and mild flavor.

Ham: Adds a smoky, savory taste to the soup. You can use pre-diced ham or dice your own.

Onion: Adds depth and sweetness to the soup.

Garlic: Provides a robust, aromatic flavor.

Carrots: Adds sweetness and color to the soup.

Celery: Adds a slight bitterness and crunch.

Chicken broth: Forms the flavorful liquid base of the soup.

Thyme: A dried herb that adds earthy, slightly minty notes.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and complexity.

When preparing the dried navy beans, ensure you rinse and sort them thoroughly to remove any debris or damaged beans. Soaking the beans by bringing them to a boil and letting them sit for an hour helps to soften them and reduce cooking time. For a richer flavor, consider using a ham bone or ham hock in addition to the diced ham. This will infuse the soup with a deeper, more complex taste. When sautéing the onion and garlic, do so until they are translucent to enhance their sweetness and add depth to the overall flavor profile. Adjust the seasoning gradually, tasting as you go, to ensure the perfect balance of salt and pepper.

• dried navy beans - Substitute with canned cannellini beans: Canned cannellini beans are already cooked, saving you time on soaking and cooking.

• diced ham - Substitute with smoked turkey: Smoked turkey provides a similar smoky flavor and is a leaner option.

• chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that complements the soup well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it has a slightly different flavor profile.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter and earthier flavor.

• sliced celery - Substitute with fennel: Fennel adds a subtle anise flavor that can enhance the overall taste of the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal note to the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though use it sparingly to control the saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can be used if you prefer a milder spice.

• Allow the ham and bean soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date of preparation. This will help you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The airtight seal will help maintain the flavors and freshness.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the beans and vegetables.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat in the microwave, using a microwave-safe container and stirring halfway through the heating process.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Adjust the seasoning with additional salt and pepper if needed, as flavors can sometimes mellow during storage.

• For stovetop reheating, pour the ham and bean soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of chicken broth if the soup has thickened too much.
• To reheat in the microwave, transfer a portion of the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.
• For oven reheating, preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes, or until the soup is hot throughout. Stir halfway through to ensure even heating.
• If you have a slow cooker, transfer the leftover soup to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
• For a quick reheat using an immersion blender, blend the soup slightly to break up any large pieces, then heat in a saucepan over medium heat, stirring frequently. This method ensures even heating and a slightly smoother texture.

• Large pot: A big enough pot to accommodate all the ingredients and allow the soup to simmer without boiling over.

• Colander: Useful for rinsing and draining the beans after soaking.

• Cutting board: Provides a safe and clean surface for chopping the vegetables and ham.

• Chef's knife: Essential for chopping the onion, slicing the carrots and celery, and dicing the ham.

• Measuring cups: Necessary for measuring the chicken broth and ensuring the correct amount of liquid.

• Measuring spoons: Used to measure the thyme, salt, and pepper accurately.

• Wooden spoon: Ideal for stirring the soup occasionally as it simmers.

• Ladle: Perfect for serving the hot soup into bowls.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

Use canned beans: Substitute dried navy beans with canned beans to cut down on soaking and cooking time.

Pre-chopped vegetables: Buy pre-chopped onion, carrots, and celery to save on prep time.

Instant pot: Use an Instant Pot or pressure cooker to significantly reduce cooking time for the soup.

Pre-cooked ham: Use pre-cooked or leftover ham to save time on dicing and cooking.

Batch cooking: Make a large batch and freeze portions for quick meals later.