Ham and Bean Soup Recipe

If you’re looking for a comforting, hearty, and flavorful dish, this Ham and Bean Soup recipe is the perfect choice. Made with a bone-in ham steak, tender vegetables, creamy white beans, and simple pantry spices, this soup is not only satisfying but also quick to prepare. In just under an hour, you can have a warm, nourishing meal on the table that’s ideal for family dinners, meal prep, or cozy gatherings. This Southern-inspired soup is a fantastic way to use up leftover ham while delivering rich flavors in every spoonful.

Ingredients

• ½ tablespoon canola or vegetable oil
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 3 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 ½ teaspoons ground cumin
• ½ teaspoon ground white pepper
• ⅛ teaspoon red pepper flakes
• 6 cups low-sodium chicken broth or chicken stock
• 2 tablespoons brown sugar
• 3 (15.5-ounce) cans white beans, rinsed and drained
• 2 bay leaves
• 1 ¼ – 1 ½ lb bone-in ham steak

Instructions

1. Heat the oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots, cooking for 6-7 minutes until softened.
2. Reduce heat to low and stir in garlic, thyme, cumin, white pepper, and red pepper flakes. Cook for 1 minute, stirring constantly to release the flavors.
3. Add chicken broth, brown sugar, beans, and bay leaves. Slice the ham steak into sections that fit the pot, including the ham bone, and add it in. Simmer for 20-30 minutes.
4. Remove the ham, cut it into bite-size pieces, and discard fat, skin, bone, and bay leaves. Return the ham to the pot and simmer for an additional 5 minutes.
5. For a creamier texture, puree a portion of the soup using an immersion blender or stand blender. Season to taste with extra pepper, thyme, or red pepper flakes if desired.

Serving and Storage Tips

This Ham and Bean Soup is best enjoyed piping hot, paired with crusty bread, buttery biscuits, or cornbread to soak up the savory broth. For a lighter option, serve with a fresh green salad on the side. If you’re hosting, ladle the soup into bowls and garnish with a sprinkle of fresh thyme or parsley for a touch of color and freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe bags or containers. It will keep well in the freezer for up to 3 months. When reheating, warm it gently on the stove over medium heat or in the microwave, adding a splash of chicken broth or water if it thickens too much.

Variations

• Ham Hock Variation: Swap the ham steak for smoked ham hocks for a deeper, smoky flavor. Simmer longer to allow the meat to fall off the bone.
• Vegetarian Version: Omit the ham and use vegetable broth. Add extra vegetables such as zucchini, potatoes, or leafy greens for a hearty vegetarian soup.
• Spicy Ham and Bean Soup: Kick up the heat by adding jalapeños, extra red pepper flakes, or a dash of hot sauce.
• Creamy Version: Blend half the soup for a smooth, creamy texture while leaving the other half chunky. Stir in a splash of cream or half-and-half for richness.
• Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Remove ham bone, shred meat, and return it to the pot before serving.
• Instant Pot Version: Sauté onions, celery, and carrots in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 25 minutes, followed by a natural release.
• Bean Swap: Replace white beans with pinto beans, navy beans, or even a bean mix for variety.
• Sweet and Savory Twist: Increase the brown sugar slightly or add a touch of honey for a sweet balance to the savory broth.
• Holiday Leftovers Soup: Use leftover holiday ham, including the bone, to create a flavorful broth while reducing food waste.
• Herb-Infused Soup: Experiment with different herbs such as rosemary, bay leaves, or oregano for added depth of flavor.

FAQs

1. Can I make Ham and Bean Soup ahead of time? Yes, it tastes even better the next day as the flavors deepen.
2. How do I prevent the beans from becoming mushy? Use canned beans that are rinsed and drained, and don’t overcook them.
3. Can I add pasta or rice to this soup? Yes, but cook them separately and add them before serving to avoid sogginess.
4. Is this soup gluten-free? Yes, as long as you use gluten-free broth and check that your ham is gluten-free.
5. What type of ham works best? A bone-in ham steak or leftover holiday ham with the bone provides the most flavor.
6. Can I make this soup low-carb? Use fewer beans and add more low-carb vegetables like zucchini or spinach.
7. How can I make the broth richer? Simmer the ham bone longer, or add a splash of chicken bouillon.
8. Can I make this recipe without cumin? Yes, omit or substitute with paprika or chili powder for a different flavor.
9. How long does it last in the fridge? Up to 4 days when stored properly in an airtight container.
10. Can I freeze this soup? Yes, it freezes beautifully for up to 3 months. Just thaw overnight in the refrigerator before reheating.

Ham and Bean Soup is the perfect recipe for a hearty, budget-friendly, and flavor-packed meal. With simple ingredients, easy preparation, and plenty of variations to fit your preferences, this soup is sure to become a family favorite. Whether you’re making it with a holiday ham bone or a fresh ham steak, the result is always comforting and delicious.

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