Ham and Bean Soup
A hearty, budget-friendly stew combining beans, leftover ham, and aromatic vegetables, perfect for a comforting weeknight meal.
Ingredients
For the Soup
- 1 cup dried beans (variety of choice) Soaked for 8-10 hours or overnight
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1 bone ham bone Adds depth of flavor
- 2 cups diced ham Leftover ham
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon thyme
- 1 teaspoon black pepper
Instructions
Preparation
- Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discolored beans.
- In a large Dutch oven, heat olive oil and sauté celery, carrots, onions, and garlic until tender, about 6-8 minutes.
Cooking
- Stir in the chicken stock, ham bone, and diced ham.
- Add the soaked beans, parsley, thyme, and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
- Chop up any large pieces of ham before serving.
- Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
Notes
Proper storage keeps the texture and flavor. Cooled soup lasts 3-4 days in the refrigerator and freezes well for up to 3 months. Add 100-200 mL of stock when reheating if the soup is too thick after refrigeration.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 12gSugar: 3g
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