Ham and Bean Soup Recipe

Ham: Diced ham adds a smoky and savory flavor to the soup.

White beans: Soaked overnight, these beans provide a creamy texture and are a great source of protein.

Onion: Chopped onion adds a sweet and aromatic base to the soup.

Garlic: Minced garlic enhances the overall flavor with its pungent and savory notes.

Carrots: Sliced carrots bring a touch of sweetness and color to the soup.

Celery: Chopped celery adds a subtle crunch and depth of flavor.

Chicken broth: This forms the base of the soup, providing a rich and savory liquid.

Thyme: A teaspoon of thyme adds an earthy and slightly minty flavor.

Salt: Adjust to taste, salt enhances all the other flavors in the soup.

Black pepper: Ground black pepper adds a bit of heat and complexity.

When sautéing the onion, garlic, carrots, and celery, make sure to cook them until they are just softened and not browned. This will help to release their natural sweetness and enhance the overall flavor of the soup. Additionally, when adding the diced ham, ensure it gets a slight sear to deepen its flavor before combining it with the soaked beans and chicken broth.

• ham - Substitute with smoked turkey: Smoked turkey provides a similar smoky flavor and meaty texture.

• ham - Substitute with bacon: Bacon adds a rich, smoky flavor and a bit of fat to the soup.

• dried white beans - Substitute with canned white beans: Canned white beans save time as they don't require soaking.

• dried white beans - Substitute with chickpeas: Chickpeas offer a different texture but still provide protein and heartiness.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor.

• onion - Substitute with shallots: Shallots provide a more delicate and slightly sweeter taste.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though the flavor will be less intense.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor.

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

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture.

• celery - Substitute with fennel: Fennel adds a slight anise flavor and similar crunch.

• celery - Substitute with bell peppers: Bell peppers provide a different flavor profile but add color and texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth makes the soup vegetarian while still adding depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth provides a richer, heartier flavor.

• thyme - Substitute with oregano: Oregano offers a different but complementary herbal note.

• thyme - Substitute with rosemary: Rosemary provides a more robust and pine-like flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness.

• salt - Substitute with sea salt: Sea salt can be used for a more natural flavor.

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different spice profile.

• Allow the ham and bean soup to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.
• 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 helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool temperature will keep the ham and vegetables fresh.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the quality of the beans and broth.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.
• Adjust the seasoning with a pinch of salt and pepper if needed, as freezing can sometimes dull the flavors.
• Enjoy your delicious, homemade ham and bean soup with a slice of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Pour the leftover ham and bean soup into a large pot.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup begins to simmer, reduce the heat to low and continue to heat until it reaches your desired temperature.
  4. Taste and adjust seasoning if necessary before serving.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals, stirring in between, until the soup is hot throughout.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
  5. Stir the soup halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Transfer the ham and bean soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally, until the soup is thoroughly heated.
  4. Taste and adjust seasoning if needed before serving.

• Large pot: A large pot is essential for cooking the soup, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is necessary for chopping the onion, garlic, carrots, celery, and ham.

• Cutting board: A cutting board provides a safe surface for chopping all the vegetables and ham.

• Measuring cups: Measuring cups are used to measure out the soaked beans and chicken broth accurately.

• Measuring spoons: Measuring spoons are used to measure the thyme, salt, and pepper.

• Ladle: A ladle is useful for serving the hot soup into bowls.

• Colander: A colander is used to drain the soaked beans before adding them to the soup.

• Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.

Use canned beans: Substitute soaked dried beans with canned beans to cut down on preparation time.

Pre-chopped vegetables: Purchase pre-chopped onions, carrots, and celery to save time on chopping.

Quick sauté: Use a high heat to quickly sauté the vegetables until softened.

Instant Pot: Use an Instant Pot or pressure cooker to reduce cooking time significantly.

Pre-cooked ham: Buy pre-cooked diced ham to skip the cooking step.