Ham and Bean Soup (Stovetop Method)
Ingredients:
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1 meaty ham bone (or 2–3 cups cooked diced ham)
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1 pound dry beans (navy, great northern, or a 15-bean mix), soaked overnight or use quick-soak method*
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1 tablespoon olive oil
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1 onion, chopped
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2–3 carrots, peeled and chopped
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2–3 celery stalks, chopped
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3 cloves garlic, minced
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8 cups water or low-sodium chicken broth (or a mix)
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1 bay leaf
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1 teaspoon dried thyme (or 2 tsp fresh)
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Salt and black pepper, to taste
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Optional: 1 teaspoon smoked paprika or a dash of hot sauce for extra flavor
Instructions:
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Prep the Beans (if using dry):
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Soak beans overnight in a large pot of water. Drain and rinse before using.
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Quick-soak method: Boil beans in water for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain.
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Sauté the Aromatics:
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes.
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Stir in garlic and cook another 30 seconds until fragrant.
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Simmer the Soup:
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Add soaked beans, ham bone (or diced ham), broth/water, bay leaf, thyme, and optional seasonings.
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Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, uncovered, until beans are tender.
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Stir occasionally and add water as needed to keep beans covered.
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Finish the Soup:
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Remove ham bone; cut off remaining meat, dice it, and return it to the pot.
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Discard bay leaf.
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Taste and adjust salt and pepper as needed (ham can be salty, so wait until the end to season).
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Optional Add-ins or Variations:
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Greens: Add chopped kale or spinach near the end.
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Tomatoes: Stir in a can of diced tomatoes for a twist.
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Blended texture: For a creamier consistency, mash a few beans or blend a cup of soup and stir it back in.
Slow Cooker Version:
Add all ingredients to a slow cooker and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beans are tender.
Let me know if you want an Instant Pot version or ideas for what to serve it with (like cornbread or crusty bread).
