Ham And Bean Soup Old Fashioned Recipe

Who doesn’t love a hearty, comforting bowl of soup on a chilly day? Ham and bean soup has been a staple in homes for generations, passed down from grandmothers who knew how to stretch a meal while keeping it delicious. This old-fashioned recipe is a true celebration of simple ingredients that come together to create a savory, satisfying dish. It’s not just food; it’s a warm hug in a bowl.

What makes this ham and bean soup special is its depth of flavor. The combination of smoky ham, tender beans, and aromatic vegetables results in a broth that’s rich, flavorful, and soul-soothing. Best of all, it’s a one-pot meal that’s easy to make, doesn’t require any special skills, and is perfect for feeding a crowd or enjoying leftovers for days. Let’s dive into the recipe and see how to make this beloved classic from scratch.

Ham And Bean Soup Old Fashioned Recipe

This ham and bean soup is a throwback to the kind of food people made when they had limited resources but an abundance of flavor and creativity. The smoky ham hocks give the broth a deep, savory richness, while the beans absorb the flavors, becoming soft and creamy. The secret to a great ham and bean soup is in the slow cooking. Over time, the beans and ham meld together to create a perfect harmony of taste.

Serves: 6-8

Total Time: 2 hours (including prep time and simmering)

Ingredients Needed

For this recipe, you’ll need a few simple ingredients that you likely already have in your pantry. These ingredients come together to create a dish that’s both filling and flavorful.

• 2 cups dried white beans (navy beans or Great Northern beans are classic choices)
• 1 ham hock (or about 2-3 cups of leftover ham, chopped into cubes)
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 large carrots, peeled and chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 6 cups chicken broth (or vegetable broth for a lighter option)
• 1 tablespoon olive oil (for sautéing)
• Salt and pepper, to taste
• 1 tablespoon apple cider vinegar (optional, for balancing the flavors)

Cooking Instructions

Now, let’s break down the process. This recipe is fairly straightforward, but it’s all about patience and layering flavors.

1. Prepare The Beans

   • First, you’ll want to soak the dried beans overnight in plenty of water. This helps soften them and ensures they cook more evenly. If you’re short on time, you can use the quick soak method: place beans in a pot, cover them with water, and bring them to a boil. Let them boil for 2 minutes, then remove from heat and let them sit, covered, for about an hour.

2. Sauté The Vegetables

   • Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes, until the vegetables are softened and the onion is translucent. This step builds a strong flavor base for the soup.

3. Add Garlic And Seasonings

   • Stir in the minced garlic, thyme, and bay leaves. Let them cook for about 1 minute, just until fragrant. Garlic has a way of making everything smell amazing!

4. Add Ham And Broth

   • Next, toss in the ham hock (or ham chunks if you’re using leftovers) and the soaked, drained beans. Pour in the chicken broth, making sure everything is covered with liquid. Bring it all to a simmer.

5. Simmer Low And Slow

   • Cover the pot and let the soup simmer on low heat for about 1.5 to 2 hours. You’ll want to cook it slowly to allow the beans to soften and the flavors to meld together. If you’re using a ham hock, it will also release its smoky flavor into the broth, making it rich and delicious.

6. Finish The Soup

   • Once the beans are tender, remove the ham hock. If you used a whole hock, pull off the meat from the bone, chop it into smaller pieces, and add it back to the soup. If you used chopped ham, this step won’t be necessary. Season the soup with salt, pepper, and the optional splash of apple cider vinegar to brighten the flavors.

7. Serve And Enjoy

   • Serve the soup hot, garnished with fresh parsley if you like. It pairs wonderfully with a side of crusty bread or cornbread for dipping.

Ingredient Insights

To really understand the magic behind this dish, let’s take a closer look at some of the key ingredients:

• Dried Beans: These are the backbone of the soup. Soaked beans cook more evenly and absorb the flavor of the broth. Dried beans also have a creamy texture once they’re cooked, which is perfect for this kind of soup. Navy beans and Great Northern beans are both traditional, but you can experiment with other varieties for different textures and tastes.
• Ham Hock: This cut of meat is a great source of flavor for soups and stews. It’s rich, smoky, and when simmered for a long period, the meat becomes tender and infuses the broth with a deep, savory taste. If you don’t have a ham hock, any leftover ham from a holiday meal will work just fine.
• Apple Cider Vinegar: This ingredient may seem unusual, but it’s a game-changer! The tangy acidity helps balance out the richness of the soup, especially when paired with fatty ingredients like ham. If you don’t have apple cider vinegar, you could use white wine vinegar or even a squeeze of fresh lemon juice.

Expert Tips

• Don’t Rush the Cooking Time: One of the secrets to making this soup extraordinary is the slow simmering process. The longer it cooks, the better it gets. The flavors meld together, and the beans become perfectly tender. If you’re in a rush, consider using a pressure cooker or Instant Pot to speed things up.
• Seasoning Matters: Taste as you go! Depending on the saltiness of your ham, you may need less salt than the recipe suggests. Add seasonings in layers and taste periodically to adjust the flavors to your liking.
• Leftover Ham: If you’re using leftover ham, it’s best to add it toward the end of cooking, just long enough to warm through. This prevents it from becoming overly dry or tough.
• Make Ahead: Ham and bean soup actually tastes even better the next day, as the flavors have had time to develop. It’s a perfect make-ahead meal that only improves after sitting in the fridge overnight.

Recipe Variations

This classic recipe is easily customizable to suit different preferences and dietary needs. Here are a few variations you can try:

• Vegetarian Version: Skip the ham and use vegetable broth instead of chicken broth. You can add a variety of vegetables like potatoes, zucchini, or greens (like spinach or kale) to add depth and nutrition to the soup.
• Spicy Ham and Bean Soup: If you like a little heat, add a chopped jalapeño pepper or a pinch of red pepper flakes to the soup while sautéing the vegetables. A dash of hot sauce or smoked paprika can also give the soup a nice kick.
• Add Greens: For added nutrients and color, stir in some kale, spinach, or Swiss chard toward the end of cooking. This not only adds a fresh flavor but also makes the soup even heartier.
• Smoked Sausage: Instead of ham, use smoked sausage (like kielbasa) for a slightly different flavor profile. The sausage will add a more intense smokiness to the soup, which can be fantastic if you enjoy bolder tastes.

Final Words

Ham and bean soup is one of those timeless dishes that you’ll always want to have in your recipe rotation. It’s budget-friendly, easy to make, and packed with comforting flavors. Plus, it’s versatile-you can tweak the ingredients to suit your taste preferences or what you have on hand. Whether you’re using leftover holiday ham or a ham hock you picked up at the butcher, this recipe will always deliver a satisfying meal that feels like home.