Ham And Bean Vegetable Soup Recipe

Ah, the comforting warmth of a hearty soup, filling the house with that nostalgic smell of slow-cooked goodness. Ham and bean vegetable soup is one of those dishes that feels like a hug in a bowl. It’s a perfect meal for those chilly evenings or whenever you want something satisfying, nutritious, and just downright delicious. The beauty of this soup lies in its simplicity-just a few key ingredients combined in the right way to make magic happen.

This soup is also highly adaptable, making it a great option for both beginners and seasoned home cooks. Whether you’re looking to clean out your fridge or create a big pot of something wholesome, ham and bean vegetable soup hits the spot. Plus, it’s great for leftovers, which means you can savor this meal for days!

Now, let’s get into the nitty-gritty details and break down everything you need to know about making this cozy, comforting soup.

If you’re craving a filling, soul-warming soup that’s easy to make and packed with flavor, this ham and bean vegetable soup recipe is your go-to. It combines tender ham, creamy beans, and vibrant vegetables into a bowl of comfort. Here’s everything you need to make it:

Ingredients Needed

This recipe calls for a perfect balance of savory, earthy, and fresh ingredients, making it a well-rounded meal.

Ham (2 cups, chopped): This can be leftover ham from a holiday meal or a ham steak cut into cubes. The ham adds that salty, smoky richness to the soup.
Dried white beans (2 cups): Typically, navy beans or great northern beans work well, but you can use other beans, too. These will become tender and creamy after simmering in the broth.
Carrots (2 large, chopped): Carrots add natural sweetness and color to the soup, blending beautifully with the beans and ham.
Celery stalks (2, chopped): Celery adds that signature crunch and refreshing flavor, helping to balance the richness of the ham and beans.
Onion (1 medium, diced): A classic flavor base for soups, onions provide a savory, slightly sweet undertone.
Garlic (3 cloves, minced): For that burst of aromatic goodness.
Chicken or vegetable broth (6 cups): This is the liquid base of the soup. It’s what pulls everything together, infusing all the ingredients with flavor.
Tomatoes (1 can of diced, or 2 fresh): You’ll want some acidity to cut through the richness of the ham and beans. Canned tomatoes are easier, but fresh works if you have them on hand.
Bay leaves (2): Bay leaves give a subtle depth of flavor, like a quiet undercurrent that enhances the whole dish.
Thyme (1 tsp dried or 1 tbsp fresh): Fresh thyme is a game-changer in soups, but dried works just as well. It adds a slight earthiness and brightness.
Salt and pepper (to taste): These are essential for seasoning and balancing the flavors.
Olive oil (2 tbsp): Used for sautéing the vegetables at the beginning, helping to create a flavorful base.

Cooking Instructions

Now that you’ve got everything ready, let’s dive into the process of making this savory soup. Trust me, it’s so easy, and you’ll be eating a bowl of homemade goodness in no time.

Prep the beans: If you’re using dried beans, rinse them well and check for any debris. Soak them overnight in water, or use the quick soak method (bring the beans to a boil in a pot, then turn off the heat and let them sit, covered, for an hour). If you’re using canned beans, just rinse them to get rid of the excess sodium.
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent. Add the garlic and cook for another minute until fragrant.
Build the soup base: Add the soaked and drained beans, chopped ham, diced tomatoes (with their juices), bay leaves, and thyme to the pot. Pour in the chicken or vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1-1.5 hours, or until the beans are tender and the flavors have melded together.
Check the seasoning: Taste the soup and add salt and pepper as needed. Depending on how salty your ham is, you might not need to add much.
Finish and serve: Once the beans are cooked through, remove the bay leaves and discard. Ladle the soup into bowls, and serve hot with a slice of crusty bread or a sprinkle of fresh herbs on top if desired.

Ingredient Insights

Let’s take a closer look at why these ingredients work so well together:

Ham: Not only does ham add a savory flavor, but it also adds a richness that’s perfect for a hearty soup. Plus, it’s often available as leftovers from larger meals, so it’s both a practical and tasty choice.
Beans: Beans are packed with protein, fiber, and essential nutrients, making this soup not only filling but also a great choice for keeping you full and satisfied.
Vegetables: Carrots and celery give the soup a light crunch and freshness. When you cook them down in the broth, they release their natural sweetness, which balances the savory elements of the ham and beans.
Broth: The broth is the foundation of the soup’s flavor. Chicken or vegetable broth brings richness without overwhelming the other ingredients. If you have homemade broth, even better!
Herbs and Spices: Bay leaves and thyme are both excellent at adding subtle layers of flavor that elevate the soup. They infuse the broth with an herby, slightly floral note, which is essential for a well-rounded dish.

Expert Tips

Want to take your ham and bean vegetable soup to the next level? Try these expert tips:

Make it ahead: Like many soups, this one tastes even better the next day after the flavors have had time to meld together. Consider making a big batch and letting it sit overnight in the fridge before reheating.
Adjust the thickness: If you like a thicker soup, use an immersion blender to puree a portion of the soup after it’s done cooking. You can blend just half of it or whatever feels right to you.
Add greens: For extra nutrients, try adding spinach, kale, or Swiss chard during the last 15 minutes of cooking. This adds color, flavor, and a nice balance to the richness of the soup.
Go smoky: For an extra smoky depth, you can use smoked ham or even add a little smoked paprika or chipotle powder. This will give the soup an even more complex flavor profile.
Stovetop vs. Slow Cooker: If you don’t have the time for stove-top cooking, throw everything into a slow cooker and let it cook on low for 6-8 hours. It’s a great option if you want to set it and forget it.

Recipe Variations

While this ham and bean vegetable soup is delicious as is, don’t be afraid to play around with the ingredients! Here are a few variations to consider:

Spicy Ham and Bean Soup: Add a pinch of crushed red pepper flakes or a diced jalapeño for some heat. The spicy kick complements the richness of the ham and the earthiness of the beans.
Vegetarian Version: Skip the ham and use smoked tempeh or a combination of mushrooms and vegetable broth for a vegetarian take that still has that deep umami flavor.
Swap the beans: While navy and great northern beans are the most common, you can switch things up with kidney beans, black beans, or even lentils. Just keep in mind that the cooking time may vary depending on the bean.
Add pasta or rice: For a more filling soup, you can add small pasta (like ditalini) or cooked rice towards the end of cooking. They’ll soak up the broth and make the soup more like a stew.

Final Words

There’s something magical about a pot of soup that simmers on the stove, releasing its delicious aromas and filling your home with warmth. Ham and bean vegetable soup is the epitome of comfort food-hearty, flavorful, and satisfying. Whether you’re making it for a cozy dinner or preparing a big batch for meal prep, this recipe will quickly become a go-to in your kitchen.

Ham And Bean Vegetable Soup Recipe