HAM AND BEAN SOUP
This ham and bean soup is a delicious and hearty homemade soup recipe that is perfect to make with leftover ham.
With the cold weather still affecting most of the country, this ham and bean soup is the perfect comfort food to enjoy on a cold winter day or night. Grab a piece or two of homemade corn bread and you are set.
WHAT IF I DON’T HAVE LEFTOVER HAM?
No worries. What works well in this recipe (and all my other ham recipes I’ve posted recently) is ham steaks. These can be bought at the local grocery store or you can purchase thick cut deli ham which works just as well.
DO YOU HAVE TO SOAK THE BEANS FIRST?
Yes! Usually I will soak dry beans overnight but for this recipe I used a quick soak method and it only took a little over an hour. With this quick method, basically the beans are put into a pot covered with hot water. Cook on high and bring water to a boil. Let the beans boil for 2 minutes. Once they have boiled for the two minutes, you’ll need to cover the beans and remove from heat. Let the beans sit covered for an hour, then rinse and add them along with the rest of the ingredients back to the pot and cook for approximately 2 – 2 1/2 hours. That’s it!
EASY HAM AND BEAN SOUP RECIPE
And let me tell you how delicious this soup is… my guy does not really care for ham. And when I give him something to eat he will usually just take a small bowl of whatever it is. After he ate this ham and bean soup, he got himself a bigger bowl and chowed down. So not only is this delicious, this is an easy soup recipe to make as well.
Ham and Bean Soup
A delicious and hearty ham and bean soup that is a delicious soup recipe and perfect to make during the cold winter months.
INGREDIENTS
- 16 oz bag Great Northern beans
- 1 large onion, chopped
- 2 cups carrots, chopped (approximately 3 carrots)
- 2 cups celery, chopped (approximately 4 stalks)
- 3 cloves garlic, minced
- 3 Tbsp butter
- 1 Tbsp vegetable oil
- 1 ham hock
- 2 cups diced leftover ham
- 1 tsp pepper
- 1/2 tsp salt
- 1 tsp Slap Ya Mama® seasoning
- 1/2 tsp Thyme leaves
- 4 cups vegetable broth
- 4 cups chicken broth
- 1 Tbsp all purpose flour
INSTRUCTIONS
- Clean any debris or rocks from beans and add to large stock pot.
- Cover with hot water and bring to a boil over high heat.
- Boil for 2 minutes, remove from heat, cover and let sit for one hour, then drain beans.
- While beans are quick soaking, add oil and butter to large skillet.
- Melt butter, then add carrots, celery and onions. Saute for about 6 minutes or until vegetables are tender. Add garlic and saute for an additional minute.
- Sprinkle flour over vegetables, stir and cook for another minute then remove from heat.
- Add ham hock to dutch oven or large stock pot.
- Pour vegetable broth, chicken stock, beans, diced ham, vegetables into pan.
- Sprinkle with seasonings, salt and pepper, stir, cover and cook over low flame for approximately 2-2 1/2 hours, stirring occasionally.
- Enjoy with a delicious piece of homemade corn bread or bread and butter.