This recipe for ham bone bean soup delivers a deeply satisfying and flavorful meal, perfect for a chilly evening or a cozy weekend lunch. Using a ham bone adds incredible richness and depth that you won't find in other bean soup recipes. This isn't just a soup; it's a culinary hug in a bowl.
What Makes This Ham Bone Bean Soup Recipe Special?
This recipe focuses on maximizing flavor through a few key techniques. First, we'll simmer the ham bone to extract all its deliciousness. Then, we'll build layers of flavor by carefully selecting our beans and aromatics. The result? A soup that's both hearty and refined, a testament to the power of simple ingredients expertly combined.
Ingredients:
- 1 ham bone (about 2-3 pounds), preferably with some meat still attached
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can Great Northern beans, rinsed and drained (or 1.5 cups dried Great Northern beans, soaked overnight)
- 1 (15-ounce) can kidney beans, rinsed and drained (or 1 cup dried kidney beans, soaked overnight)
- 8 cups chicken broth or water
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Simmer the Ham Bone: Place the ham bone in a large stockpot or Dutch oven. Add enough water to cover the bone completely. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours for maximum flavor extraction. Remove the ham bone and set aside. Skim off any excess fat from the broth. Shred the meat from the bone and set aside for later.
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Sauté the Vegetables: Heat the olive oil in the same pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic, thyme, and rosemary and cook for another minute until fragrant.
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Combine Ingredients: Return the ham broth to the pot. Add the crushed tomatoes, beans, bay leaf, and chicken broth (or water). Season with salt and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or longer for a richer flavor. If using dried beans, you may need to simmer for a longer time, up to 1.5-2 hours, or until the beans are tender.
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Add Ham and Serve: Stir in the shredded ham. Taste and adjust seasoning as needed. Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with crusty bread.
Frequently Asked Questions (FAQs)
Can I use other types of beans?
Absolutely! This recipe is very adaptable. You can experiment with other beans like pinto beans, black beans, or cannellini beans. Just keep in mind that different beans have different cooking times, so adjust accordingly.
How long can I store leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight freezer-safe containers for up to 3 months.
What if I don't have a ham bone?
While a ham bone adds a unique depth of flavor, you can still make a delicious bean soup without it. Simply omit the ham bone and simmer the vegetables in chicken broth or vegetable broth, and add a tablespoon or two of smoked paprika for a smoky flavor. You could also add some diced ham or bacon for extra protein and flavor.
Can I make this soup in a slow cooker?
Yes! Follow steps 1 (simmering the ham bone), then transfer everything except the shredded ham to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the shredded ham during the last 30 minutes of cooking.
This hearty ham bone bean soup is a delicious and satisfying meal that's perfect for any occasion. Enjoy!
