Ham and Bean Soup
Smoky and rich this homemade, comforting ham and bean soup recipe comes together quickly on the stovetop.
Servings 10 cups
- 1 tablespoon butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 tablespoon minced fresh garlic
- 6 cups low-sodium chicken broth
- 3 cans white beans, drained and rinsed (about 5 ¼ cups total) (use navy beans, Great Northern beans, or cannellini beans, for instance)
- 2 sprigs fresh thyme
- 1 ½ lb. smoked ham hock
- 1 dried bay leaf
- Optional: chopped fresh parsley or thyme, for garnish
In a large soup pot or Dutch oven, melt butter over medium-high heat.
Add carrots, celery, onion, and garlic. Stir until vegetables are crisp-tender (about 5 minutes).
Stir in chicken broth, beans, thyme, ham hock, and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour.
Discard bay leaf and thyme sprigs.
Remove ham hock; pull meat off the bone and discard fat. Cut ham into bite-sized pieces and stir into the pot. Garnish with parsley or thyme, just before serving.
- I used chicken broth, but vegetable broth will also work well.
- Ham hocks can be quite salty, so I recommend low-sodium chicken broth and seasoning with herbs (but very little additional salt, as necessary).
- Season the soup with any of your favorite herbs -- try rosemary, basil or chives in addition to the parsley or thyme!
- Leftover roast chicken would also work well in this soup. Stir it into the soup, just like you would the ham.
- Puree or mash some of the beans (and veggies) to thicken the soup. You can use a potato masher or an immersion blender.
Serving: 1cup | Calories: 164kcal | Carbohydrates: 22.3g | Protein: 12.4g | Fat: 3.9g | Saturated Fat: 1.7g | Cholesterol: 15.1mg | Sodium: 826.5mg | Fiber: 7.8g | Sugar: 3.6g