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Cozy Ham and Bean Soup

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A hearty and comforting soup featuring tender smoky ham and creamy white beans, perfect for chilly evenings and family gatherings.

Ingredients

Scale
  • 2 cups cooked ham, diced (preferably smoked ham hocks or leftover ham steak)
  • 1½ cups dried navy beans or great northern beans (soaked overnight or quick-soaked)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 6 cups low-sodium chicken or vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • Freshly cracked black pepper, to taste
  • Salt, to taste
  • 2 tablespoons olive oil or butter

Instructions

  1. Rinse 1½ cups dried beans under cold water. Soak them overnight in plenty of water, or use the quick soak method: cover with water, bring to boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and set aside.
  2. Heat 2 tablespoons olive oil or butter in a large heavy-bottomed pot over medium heat. Add diced onions, carrots, and celery. Cook for about 5-7 minutes until softened and fragrant, stirring occasionally. Add minced garlic and cook for another 1-2 minutes, careful not to burn.
  3. Stir in 2 cups diced cooked ham, 2 bay leaves, and 1 teaspoon dried thyme. Cook for 2 minutes to let the flavors mingle.
  4. Pour in the drained beans and 6 cups low-sodium chicken or vegetable broth. Stir well, scraping up any browned bits from the bottom. Bring to a gentle boil.
  5. Reduce heat to low, cover partially, and let it simmer for 1 to 1½ hours. Stir occasionally, checking the beans for tenderness. The soup should thicken and the beans become creamy but intact. If it gets too thick, add a splash of broth or water.
  6. Remove bay leaves. Season with freshly cracked black pepper and salt to taste. Taste and adjust seasoning accordingly.
  7. For extra creaminess, mash a few beans against the side of the pot and stir them back in. Let the soup rest off the heat for 10 minutes before serving to let flavors settle.

Notes

Soak beans overnight or use quick soak to reduce cooking time. Cook soup low and slow to keep beans creamy and ham tender. Add salt at the end to avoid toughening beans. For a dairy-free version, use olive oil instead of butter. Canned beans can be used but reduce cooking time accordingly. Leftovers taste better after a day and freeze well up to 3 months.

Nutrition

Keywords: ham and bean soup, cozy soup, smoky ham soup, creamy beans, easy soup recipe, comfort food, autumn soup

Find it online: https://tastypierecipes.com/cozy-ham-and-bean-soup-recipe-easy-homemade-tender-creamy-beans/