Description
A hearty and comforting ham and bean soup made with tender white beans, savory ham, and simple vegetables—perfect for cold days and using leftover ham.
Ingredients
- 1 lb dried navy beans or great northern beans
- 8 cups water or chicken broth
- 1 ham bone or 2 cups diced cooked ham
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Rinse beans and soak overnight in water, then drain.
- In a large pot, combine soaked beans, water or broth, and ham bone.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Add onion, carrots, celery, garlic, bay leaf, and thyme.
- Continue simmering for 45–60 minutes until beans are tender.
- Remove ham bone, shred meat, and return ham to the pot.
- Season with salt and black pepper to taste.
- Remove bay leaf before serving and garnish if desired.
Notes
- No-soak beans can be used with longer cooking time.
- Soup thickens as it cools.
- Serve with crusty bread or cornbread.
- Prep Time: 15 minutes (plus soaking)
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: American