Ham and Bean Soup

 

Hearty Ham and Bean Soup

 

Perfect for the use of leftover ham, this soup has a rich flavor from the ham, vegetables, and herbs, and is outstanding for circle of relatives meals or meal prep.

Ingredients:

2 cups cooked ham, diced (or use a ham bone with meat)

1 cup dried white beans (army, cannellini, or excellent northern), soaked in a single day, or 2 cans of beans, drained and rinsed

1 medium onion, finely chopped

2 carrots, chopped into small cubes

2 celery stalks, chopped

three–4 garlic cloves, minced

6 cups chicken or vegetable broth

1 bay leaf

1 tsp dried thyme

½ tsp black pepper

Salt, to flavor

Optional: smoked paprika or a sprint of warm sauce

Optional garnish: chopped fresh parsley

Instructions:

1. Prepare Beans (if the usage of dried):

Place beans in a huge bowl, cover with water, and soak overnight. Drain earlier than cooking.

2. Sauté Vegetables:

In a massive soup pot, heat 1–2 tablespoons of oil over medium warmness. Add chopped onion, carrot, and celery. Sauté for five–7 mins until softened and aromatic. Add minced garlic and prepare dinner for every other minute, taking care no longer to burn it.

3. Combine Ham and Beans:

Stir in diced ham and tired beans.  Pour in the broth, then upload bay leaf, dried thyme, and black pepper. Stir to combine.

4. Simmer:

Bring the aggregate to a boil, then reduce heat to low. Cover in part and allow it simmer. For dried beans, simmer for 1–1.5 hours or till beans are tender. If the usage of canned beans, simmer for 20–half-hour to permit flavors to meld.

5. Adjust Seasoning:

Remove the bay leaf. For more flavor, sprinkle in a pinch of smoked paprika or a dash of hot sauce. If you select a thicker soup, mash some beans against the side of the pot with a spoon and stir.

6. Serve:

Ladle the soup into bowls and garnish with sparkling parsley if favored. Serve with crusty bread or rolls for an entire meal. This soup additionally keeps well inside the refrigerator for as much as four days and freezes beautifully.

Tips for Perfect Ham and Bean Soup:

Flavor Base: Sautéing veggies before adding broth complements flavor. You also can add a small amount of tomato paste for depth.

Beans: If you overlook to soak dried beans, use the quick-soak technique: boil beans for 5 minutes, do away with from heat, cover for 1 hour, then drain.

Ham Variations: Smoked ham or leftover roast ham works high-quality. Using a ham bone provides more richness.

Vegetable Boost: Add potatoes, turnips, or parsnips for extra heartiness.

Herbs: Fresh thyme or parsley provides a shiny taste at the stop.

This Ham and Bean Soup is straightforward, nutritious, and adaptable. It’s a meal that warms you from the inside out, and leftovers frequently taste even better the following day as flavors meld. Perfect for cold evenings or for making in large batches for the week.