Ham and Bean Soup Recipe

Ham: Diced and adds a smoky, savory flavor to the soup.

White beans: Soaked overnight, they provide a creamy texture and are a great source of protein.

Onion: Chopped and sautéed to add a sweet and aromatic base.

Garlic: Minced and sautéed for a pungent, flavorful kick.

Chicken broth: Forms the base of the soup, adding depth and richness.

Carrots: Sliced and add a touch of sweetness and color.

Celery: Sliced and adds a subtle crunch and flavor.

Thyme: Dried and adds a warm, earthy note.

Salt: To taste, enhances all the flavors in the soup.

Black pepper: To taste, adds a bit of heat and depth.

When sautéing the onion and garlic, make sure to use medium heat to avoid burning them. This will ensure they become fragrant and slightly caramelized, adding a deeper flavor to your ham and bean soup. Additionally, when adding the soaked beans, make sure they are thoroughly drained to prevent excess water from diluting the chicken broth.

• ham - Substitute with smoked turkey: Smoked turkey provides a similar smoky flavor and meaty texture.

• ham - Substitute with vegetarian sausage: For a vegetarian option, use vegetarian sausage to maintain the protein content and add a savory taste.

• dried white beans - Substitute with canned white beans: Canned white beans save time as they are already cooked and can be added directly to the soup.

• dried white beans - Substitute with chickpeas: Chickpeas offer a different texture but still provide a hearty and nutritious element to the soup.

• onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• onion - Substitute with shallots: Shallots provide a more delicate and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may be less pungent.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor along with a hint of sweetness.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.

• chicken broth - Substitute with beef broth: Beef broth provides a richer and deeper flavor profile.

• carrots - Substitute with parsnips: Parsnips offer a similar texture with a slightly sweeter and earthier flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different texture and a hint of sweetness to the soup.

• celery stalks - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunchy texture.

• celery stalks - Substitute with bell peppers: Bell peppers provide a different flavor and a bit of sweetness while maintaining a crunchy texture.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different but complementary herbal flavor.

• dried thyme - Substitute with dried rosemary: Dried rosemary provides a more robust and pine-like flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add heat and a bit of color to the soup.

• Allow the ham and bean soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup and potential bacterial growth.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual-sized containers.
• Label each container with the date and contents. This ensures you know exactly what’s inside and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making the soup even more delicious.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup’s texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until the soup is hot throughout.
• If you find the soup needs a flavor boost after reheating, add a pinch of salt and black pepper to taste. A dash of fresh herbs like parsley or thyme can also brighten up the flavors.

• For stovetop reheating:

  1. Pour the leftover ham and bean soup into a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup is hot and steaming, it's ready to serve.

• For microwave reheating:

  1. Transfer a portion of the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second increments if needed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, or until the soup is hot and bubbly.
  4. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Pour the leftover soup into your slow cooker.
  2. Set the slow cooker to low and heat for 2-3 hours, stirring occasionally.
  3. Once the soup is thoroughly heated, it's ready to serve.

• Large pot: Used for cooking the soup and allowing enough space for all ingredients to simmer together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for chopping the onion, garlic, ham, carrots, and celery.

• Cutting board: Provides a safe and clean surface for chopping ingredients.

• Measuring cups: Used to measure the soaked beans and chicken broth accurately.

• Measuring spoons: Necessary for measuring the thyme, salt, and pepper.

• Colander: Useful for draining the soaked beans before adding them to the soup.

• Ladle: Perfect for serving the soup once it is ready.

• Garlic press: Handy for mincing the garlic quickly and efficiently.

Use canned beans: Substitute dried beans with canned beans to cut down on soaking and cooking time.

Pre-chopped vegetables: Buy pre-chopped onions, carrots, and celery to save prep time.

Instant pot: Use an Instant Pot or pressure cooker to significantly reduce cooking time.

Pre-cooked ham: Use pre-cooked ham to skip the step of cooking it separately.

Batch cooking: Make a large batch and freeze portions for quick meals later.