Absolutely! Here’s a classic, hearty Ham and Bean Soup—perfect for cozy meals 🍲🥓
Ham and Bean Soup
Serves: 6–8
Prep: 15 minutes
Cook: 2–3 hours (or 1 hour in a pressure cooker)
Ingredients
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2 cups dried navy beans (or great northern beans), soaked overnight
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1–2 cups cooked ham, diced (or ham hock)
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1 medium onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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2 cloves garlic, minced
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6 cups chicken or vegetable broth
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2 bay leaves
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1 tsp dried thyme (or 2 tsp fresh)
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Salt and black pepper, to taste
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Optional: smoked paprika or a pinch of cayenne for extra flavor
Instructions
1. Prepare the beans
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Drain and rinse soaked beans.
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Optional: quick-soak method—boil beans 2 minutes, then soak 1 hour.
2. Start the soup
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In a large pot, sauté onion, carrots, and celery for 5 minutes until soft.
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Add garlic, cook 1 more minute.
3. Combine ingredients
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Add beans, ham (or ham hock), broth, bay leaves, and thyme.
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Bring to a boil, then reduce to a simmer.
4. Simmer
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Cover and simmer 1.5–2 hours, until beans are tender.
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Stir occasionally.
5. Final touches
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Remove bay leaves.
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If using a ham hock, remove bone and shred meat back into the soup.
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Season with salt and pepper to taste.
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Optional: blend a small portion for a thicker texture.
6. Serve
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Garnish with fresh parsley or a drizzle of olive oil.
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Serve warm with crusty bread.
Tips & Variations
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Pressure cooker / Instant Pot: 35–40 minutes on high pressure with natural release.
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Add greens: Spinach or kale in the last 10 minutes for extra nutrition.
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Smoky flavor: Use smoked ham or a small amount of smoked paprika.
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Creamy version: Stir in ½ cup heavy cream at the end for richness.
If you want, I can also give a super-easy 30-minute version using canned beans and pre-cooked ham—still flavorful, perfect for weeknights.