Ham and Bean Soup
Ham and bean soup is a classic soup recipe that combines diced ham, ham hock, white beans, vegetables and simple spices. This easy ham soup recipe uses simple, affordable ingredients and cooks low & slow until the ham hock meat is falling apart tender.
Servings 8 servings
Calories 257kcal
Ingredients
- 16 ounces dried white beans
- 8 ounces diced ham
- 8 cups water
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 celery stalks, sliced
- 2 medium-size carrots, diced
- 2 tablespoons butter
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- salt & pepper to taste
Instructions
- Soak the beans (see notes)
- In a heavy bottomed pot, melt the butter. Add the onion, celery, carrots, and garlic. Cook over medium heat until the vegetables are soft, approximately 5-7 minutes.
- Add the soaked beans, ham hock, water, salt, pepper, dried thyme, and bay leaf to the pot. Cover and bring to a boil, then simmer (covered) for approximately 1 hour.
- Remove the ham hock and shred the meat. Discard the skin & bones and add the meat back into the soup. Stir in the diced ham. Cover and simmer for an additional 30 minutes.
- Discard bay leaf before serving. Add salt & pepper to taste.
Notes
Regular soak:
- Sort through the beans to remove any debris.
- Add beans to a large bowl & cover with cold water.
- Soak beans minimum 12 hours.
- Sort through the white beans to remove any debris.
- Rinse the beans in a colander under cold water.
- Add the white beans to a large saucepan and cover with 6 cups of water. Bring to a boil & cook for 1 minute.
- Remove from heat & cover for 1 hour. Rinse the white beans in a colander under cold water.
Nutrition
Calories: 257kcal