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Cozy Ham and Bean Soup

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A heartwarming and hearty soup made from leftover ham bone and dried beans, simmered slowly to develop rich smoky flavors. Perfect for cozy nights and using pantry staples.

Ingredients

Scale
  • Leftover ham bone with some meat
  • 1½ cups dried navy beans or great northern beans (300g), soaked overnight or quick-soaked
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 6 cups low-sodium chicken or vegetable broth (1.4 liters)
  • 2 cups water (475 ml), to adjust consistency
  • Freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh parsley, a small handful chopped, for garnish

Instructions

  1. Rinse 1½ cups dried beans under cold water. Soak overnight in plenty of water (about 6 cups) or quick soak by boiling for 2 minutes then letting sit for 1 hour. Drain and rinse before cooking.
  2. Chop 1 medium yellow onion, 2 carrots, and 2 celery stalks into small dice. Mince 3 garlic cloves.
  3. In a large Dutch oven or heavy-bottomed pot, heat a splash of oil over medium heat. Add onion, carrots, and celery and cook for 6-8 minutes until softened and fragrant but not browned. Add garlic and cook for another minute.
  4. Add the leftover ham bone, 2 bay leaves, and thyme to the pot. Pour in 6 cups low-sodium broth and 2 cups water. Stir in black pepper to taste and optional smoked paprika.
  5. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 1½ to 2 hours, stirring occasionally, until beans are tender and flavors meld. Add more water or broth if liquid reduces too much.
  6. Remove the ham bone carefully and let cool slightly. Pick off any remaining meat, shred it finely, and stir it back into the soup. Discard the bone and bay leaves.
  7. Taste and adjust seasoning with more black pepper if needed. If soup is too thick, add a splash of broth or water. Garnish with chopped fresh parsley before serving.

Notes

Soak beans overnight or quick soak for best texture. Simmer soup low and slow to avoid cloudy broth and mushy beans. Add salt or salty ingredients after beans are nearly tender to prevent toughening. Skim foam during cooking for clearer broth. A squeeze of fresh lemon juice before serving brightens flavors. Soup freezes well for up to 3 months.

Nutrition

Keywords: ham and bean soup, leftover ham bone recipe, cozy soup, easy soup, slow simmer soup, hearty soup, comfort food

Find it online: https://sizzlesprout.com/cozy-ham-and-bean-soup-recipe-easy-leftover-ham-bone-meal/