Yum — a bowl of ham and bean soup is the definition of cozy comfort food! 🍲🥓 It’s hearty, smoky, and full of rich flavor, perfect for cold days or using up leftover ham or a ham bone.
Here’s how to make a classic, old-fashioned version:
🍲 Ham and Bean Soup (Old-Fashioned Style)
🛒 Ingredients:
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1 lb (about 2 cups) dried navy beans, great northern beans, or pinto beans
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1 meaty ham bone, ham hock, or 2 cups diced cooked ham
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1 onion, diced
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2 carrots, diced
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2 celery stalks, chopped
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3 cloves garlic, minced
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6–8 cups chicken broth (or water + bouillon)
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1 bay leaf
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½ tsp black pepper
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Optional: ¼ tsp thyme, smoked paprika, or red pepper flakes for depth
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Salt, to taste (add last — ham can be salty!)
👩🍳 Instructions (Stovetop Method):
1. Soak the Beans (Optional but Helps):
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Rinse beans, removing any debris.
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Cover with water and soak overnight (or use a quick soak — boil for 5 minutes, then let sit 1 hour).
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Drain and rinse before cooking.
2. Cook the Soup:
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In a large pot, combine beans, ham bone (or diced ham), broth, onion, carrots, celery, garlic, bay leaf, and seasonings.
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Bring to a boil, then reduce to low and simmer 1½–2½ hours, stirring occasionally, until beans are tender and broth thickens slightly.
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If using a ham bone, remove it once the meat is falling off, shred the meat, and return it to the pot.
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Adjust salt and pepper to taste.
3. Serve:
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Ladle into bowls and serve warm with cornbread, crackers, or a slice of buttered bread.
⚡ Instant Pot Method:
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Add all ingredients (no need to soak beans).
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Pressure cook on High for 40–45 minutes; allow 15 minutes natural release.
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Stir and adjust seasoning.
🍽️ Optional Add-ins:
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1 diced potato or turnip for extra heartiness
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A splash of apple cider vinegar at the end for brightness
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A few dashes of hot sauce for a Southern touch
Would you like me to give you a creamy version (like ham & bean chowder) or a 15-bean ham soup next?
