Description
A comforting and hearty Hearty Ham and Bean Soup made with great northern beans, a meaty ham bone or diced ham, and a flavorful mix of vegetables and herbs simmered to perfection in low-sodium chicken broth.
Ingredients
Scale
Beans and Meat
- 1 pound dried great northern beans, rinsed and sorted
- 1 meaty ham bone or 2 cups diced cooked ham
Liquids
- 8 cups low-sodium chicken broth
- 1 cup water, as needed
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Herbs and Seasonings
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, adjust to taste
Instructions
- Soak the Beans: Rinse and sort the dried great northern beans, then soak them overnight in a large bowl covered with water to soften them and reduce cooking time. Drain and rinse them before cooking.
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 to 7 minutes until the vegetables are softened and aromatic.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, making sure not to burn it.
- Add Main Ingredients: Add the soaked beans, ham bone or diced ham, chicken broth, bay leaf, dried thyme, and black pepper to the pot. Stir everything to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover partially and let it simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender. Add additional water as needed to reach your desired soup consistency.
- Finish and Season: If you used a ham bone, remove it from the pot, shred any meat from it, and return the meat to the soup. Stir in salt to taste. Remove and discard the bay leaf.
Notes
- For a thicker soup, mash some of the cooked beans against the side of the pot before serving.
- You can substitute navy beans or cannellini beans if you prefer a different white bean variety.
- This soup stores well and tastes even better the next day as flavors continue to develop.
