Bean and ham soup is the epitome of comfort food – hearty, flavorful, and surprisingly easy to make. This recipe focuses on simplicity, using readily available ingredients to create a delicious and satisfying meal perfect for a chilly evening or a busy weeknight. We'll explore variations and answer frequently asked questions to ensure your soup is a resounding success.
What are the best beans for bean and ham soup?
The beauty of bean and ham soup lies in its versatility. Many beans work wonderfully! Great Northern beans are a classic choice, offering a mild flavor that complements the ham beautifully. Navy beans provide a similar mildness and creamy texture. For a richer, earthier flavor, consider using pinto beans or kidney beans. You can even use a mix of beans for a more complex flavor profile. Canned beans are perfectly acceptable for convenience, but soaking and cooking dried beans from scratch will yield a deeper, more intense flavor.
Can I use leftover ham bone instead of ham?
Absolutely! A leftover ham bone is a treasure trove of flavor for this soup. The bone imparts a richness that enhances the overall taste. Simply add the bone to the pot along with the other ingredients, and let it simmer for at least an hour to extract maximum flavor. Remember to remove the bone before serving.
How do I make my bean and ham soup thicker?
If you prefer a thicker soup, there are several methods you can employ. Adding a cornstarch slurry (mix cornstarch with cold water before adding it to the soup) is a common technique. Simmering the soup uncovered for a longer period allows some of the liquid to evaporate, naturally thickening the soup. Finally, mashed potatoes or a roux (butter and flour cooked together) can also be incorporated to add thickness and creaminess.
How long should I cook bean and ham soup?
Cooking time depends on whether you are using dried or canned beans. If using canned beans, the cooking time is significantly reduced. You’ll only need to simmer the soup for about 30 minutes to an hour to allow the flavors to meld. With dried beans, pre-soaking is recommended. The total cooking time with dried beans can range from 1.5 to 2 hours, depending on the bean type and whether you've pre-soaked them.
What vegetables can I add to bean and ham soup?
While the ham and beans are the stars of the show, adding vegetables can enhance the flavor and nutritional value. Carrots, celery, and onion are classic additions that provide a sweet and savory base. Consider adding potatoes for extra heartiness, or greens like spinach or kale towards the end of cooking for added nutrients and color. Don't be afraid to experiment with other vegetables you enjoy!
Easy Bean and Ham Soup Recipe (Yields 6-8 servings)
Ingredients:
- 1 lb ham, cut into 1-inch cubes (or a ham bone)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 (15-ounce) can diced tomatoes, undrained
- 6 cups chicken or vegetable broth
- 2 (15-ounce) cans Great Northern beans, rinsed and drained (or 2 cups cooked dried beans)
- Salt to taste
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add ham, thyme, and pepper. Cook for another 2-3 minutes.
- Stir in diced tomatoes, broth, and beans. Bring to a boil, then reduce heat and simmer for at least 30 minutes (longer if using dried beans), or until flavors have melded.
- Season with salt to taste. Serve hot with crusty bread.
This easy bean and ham soup recipe provides a delicious and satisfying meal, perfect for any occasion. Remember to adjust seasonings and ingredients to your liking! Enjoy!
