Ham and Bean Soup Recipe

Introduction

Ham and bean soup is a hearty, comforting dish perfect for chilly days. Packed with tender ham, creamy beans, and fresh vegetables, this soup delivers rich flavors in every spoonful. It’s easy to prepare and makes great use of leftovers.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 stalks celery, diced (about 1 cup)
• 3 medium-large carrots, diced (about 1 ½ cups)
• 3 garlic cloves, minced (1 tablespoon)
• 1 tablespoon Italian seasoning
• 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
• 2 bay leaves
• 1 ham hock or ham bone (optional, see notes)
• 20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces
• 3 15-ounce cans Great Northern beans, drained and rinsed
• 5 ounces fresh baby spinach leaves (may substitute chopped kale)
• 1 tablespoon apple cider vinegar

Instructions

1. Step 1: In a Dutch oven over medium heat, warm the olive oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning. Sauté until the onions are translucent, about 5 minutes.
2. Step 2: Pour in the water or broth, add the bay leaves and ham hock if using. Cover and bring to a rolling simmer for 10 to 20 minutes (longer if using a ham hock to extract more flavor).
3. Step 3: Remove the lid and add the chopped ham and drained beans. Simmer uncovered for at least 10 minutes, or up to 30 minutes or more for a thicker, more flavorful soup.
4. Step 4: Take the Dutch oven off the heat. Remove and discard the ham hock and bay leaves. Stir in the spinach and apple cider vinegar until the spinach just begins to wilt.

Tips & Variations

• For a thicker soup, mash a few beans against the side of the pot and stir them back in during simmering.
• Substitute kale for spinach if you prefer a heartier green.
• If you don’t have a ham hock, extra ham pieces add plenty of flavor on their own.
• Use low-sodium broth to better control the saltiness of the soup.

Storage

Allow the soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until hot, stirring occasionally for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a ham hock?

Yes, the ham hock adds extra depth of flavor but is optional. Using additional cooked ham pieces still makes a delicious soup.

Can I freeze ham and bean soup?

Yes, this soup freezes well. Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.