Make a soul-satisfying, homestyle ham and bean soup using your leftover holiday ham bone for rich, smoky flavor.
Author:miasmeals
Prep Time:20 min
Cook Time:3 hr
Total Time:3 hr 20 min
Yield:6 servings 1x
Category:Soup
Method:Stovetop Simmering
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 large ham bone (with meat attached)
1 pound dried navy beans or Great Northern beans, rinsed
8 cups water or low-sodium chicken broth
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup diced leftover ham (optional, for extra meat)
Instructions
If you have time, soak the dried beans in water overnight. Drain them before starting the soup. If not soaking, you will need a longer simmer time.
Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, bay leaves, thyme, and pepper into a large stockpot or Dutch oven.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to low, cover the pot partially, and let it simmer.
Simmer for 2 to 3 hours, or until the beans are completely tender and starting to break down, thickening the broth. Stir occasionally to prevent sticking.
Remove the ham bone from the pot. Once cool enough to handle, pull off any remaining meat and chop it. Discard the bone and bay leaves.
Return the chopped ham meat to the soup. If using, stir in the diced leftover ham now.
Continue to simmer for another 15 minutes to heat the added meat through. Taste and add salt only if needed, as the ham bone adds significant saltiness.
Serve hot, perhaps with cornbread.
Notes
For a creamier soup, remove about 2 cups of the cooked beans and broth, blend them until smooth, and stir the mixture back into the pot.
If the soup becomes too thick while simmering, add small amounts of water or broth until you reach your desired consistency.