Description
Hearty and flavorful Ham and Bean Soup featuring tender mixed beans simmered with a meaty ham bone, aromatic vegetables, and spices. This comforting soup is perfect for a nourishing meal, combining rich smoky ham flavors with wholesome ingredients.
Ingredients
Scale
Beans and Broth
- 20 ounces dry mixed beans (or dry white beans)
- 8 cups reduced sodium chicken broth
Meat
- 1 pound meaty ham bone (or smoked turkey)
Vegetables and Seasonings
- 1 medium yellow onion, chopped
- 2 ribs celery, diced
- 2 medium carrots, chopped
- 1 (14.5 ounce) can diced tomatoes (with juices)
- 1½ teaspoons chili powder (or 1 teaspoon Italian seasoning)
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- Soak the Beans: Rinse the beans carefully and remove any debris. Place them in a large pot, cover with cool water, and let soak at room temperature for at least 8 hours or overnight. Drain the beans before cooking.
- Simmer Beans and Ham Bone: In a large pot, combine the drained beans, chicken broth, ham bone, and chopped onion. Bring to a boil over medium-high heat, then reduce heat to low. Cover and let the soup simmer gently for 1½ to 2 hours, or until the beans are tender. Avoid adding the diced tomatoes until the beans are soft.
- Prepare Ham Meat: Remove the ham bone from the pot once the beans are tender. Strip the meat from the bone and cut it into bite-sized pieces.
- Add Remaining Ingredients: Return the ham pieces to the pot. Add diced celery, chopped carrots, the can of diced tomatoes with their juices, chili powder, and dried parsley. Cover and continue simmering the soup for an additional 30 minutes to meld flavors and cook vegetables until tender.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, enjoying the hearty, smoky flavors.
Notes
- Soaking the beans overnight helps soften them and reduces cooking time.
- You can substitute the ham bone with smoked turkey for a similar smoky flavor.
- Use reduced sodium broth to control salt levels and season at the end according to taste.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a thicker soup, mash some beans against the side of the pot and stir.
