Hearty Ham and Bean Soup: A Taste of Home

The aroma alone transports me back to my grandmother’s kitchen. A massive stockpot simmered on her stove, the low rumble a constant soundtrack to our family gatherings. This wasn’t just soup; it was a labor of love, a slow-cooked symphony of flavors that warmed us from the inside out. The comforting scent of ham mingling with earthy beans, a hint of savory herbs dancing in the air – it was pure, unadulterated nostalgia in a bowl. Now, I make my own version of this classic, and every spoonful brings those cherished memories flooding back.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6-8
• Yield: 8-10 cups
• Dietary Type: Gluten-Free (check broth ingredients to ensure it’s gluten-free)

Ingredients

• 6 cups Swanson Low Sodium Chicken Broth
• 1 cup cooked ham, cubed
• 1 (15 1/2 ounce) can cooked great northern beans, rinsed
• 3⁄4 cup petite diced tomato (from a 14.5 ounce can of petite diced tomatoes southwest style, using about 1/2 the can)
• 4 cups water
• 1 large meaty ham bone
• 2-3 low sodium chicken bouillon cubes
• 1⁄2 teaspoon fresh cracked pepper
• 1 1⁄2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dry rubbed sage
• 1⁄2 teaspoon dried oregano
• 1 teaspoon fresh garlic, minced
• 1 tablespoon fresh cilantro leaves, chopped
• 1⁄2 cup fresh celery leaves, chopped
• 1 medium yellow onion, chopped
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 1 large baking potato, peeled and chopped
• 1-2 tablespoons olive oil (for sauteing veggies, ham, and potato)

Equipment Needed

• Large Stockpot
• Large Skillet or Saute Pan
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons

Instructions

1. In a large stockpot, combine the chicken broth, water, ham bone, chicken bouillon cubes, fresh cracked pepper, dried Italian seasoning, dried basil, dry rubbed sage, and dried oregano. Bring the mixture to a boil on the stove for approximately 2 minutes. This initial boil helps to meld the flavors of the herbs and bouillon into the broth.
2. Once boiling, reduce the heat to low, cover the pot tightly, and simmer the soup for 1 hour. This slow simmering process allows the ham bone to impart its rich, smoky flavor into the broth, creating a deeply flavorful base for the soup.
3. While the soup is simmering, prepare the vegetables. In a separate large skillet or saute pan, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery to the pan and sauté until softened, about 5-7 minutes. The vegetables should be tender and slightly translucent. Once softened, add these sauteed vegetables directly to the simmering soup in the stockpot.
4. In the same skillet, add a bit more olive oil if needed and saute the chopped potato and minced garlic until the potato is slightly tender and the garlic is fragrant, about 5 minutes. Be careful not to burn the garlic; keep the heat moderate and stir frequently. Add this mixture to the soup.
5. Stir in the chopped celery leaves and cilantro leaves into the simmering soup. These fresh herbs will add a bright, herbaceous note to the overall flavor profile.
6. Stir the soup well to combine all the ingredients. Cover the pot again and continue to simmer for another 30 minutes, allowing the flavors to fully meld together.
7. After the second simmering period, carefully remove the ham bone from the soup using tongs or a slotted spoon. Place the bone on a plate to cool slightly. Once it’s cool enough to handle, carefully slice or pull the meat off the bone. Discard the bone. You should get about 1 cup of meat. Add the retrieved ham meat back into the soup.
8. In the same skillet used earlier, add a little more olive oil and sauté the cubed ham until lightly browned, about 3-5 minutes. This step enhances the ham’s flavor, adding a delicious, slightly caramelized element to the soup. Add the sautéed ham to the soup.
9. Finally, add the rinsed great northern beans and petite diced tomatoes to the soup. Stir well to combine. Cover the pot and simmer for a final 30 minutes. This final simmering period allows the beans to absorb the flavors of the broth and other ingredients, creating a harmonious and flavorful soup.
10. Serve hot with a side of warm, buttered French bread or crusty rolls for dipping.

Expert Tips & Tricks

• For a richer flavor: If you have the time, use a smoked ham hock instead of a ham bone. The smoky flavor will permeate the entire soup. You can also add a splash of apple cider vinegar at the end for a touch of brightness.
• Adjust the consistency: If the soup is too thick, add a little more chicken broth or water until you reach your desired consistency. If it’s too thin, you can mash a portion of the potatoes or beans against the side of the pot to thicken it up.
• Don’t overcook the beans: Rinsing the canned beans helps to remove excess starch and prevent the soup from becoming too starchy. Overcooking the beans can make them mushy, so be sure to simmer for only the recommended time.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.

Serving & Storage Suggestions

Serve the Ham and Bean Soup hot, garnished with a sprinkle of fresh cilantro or parsley. It pairs perfectly with a crusty bread for dipping into the flavorful broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.

To reheat, thaw the frozen soup in the refrigerator overnight. Then, gently reheat it in a saucepan over medium heat until heated through. You can also reheat it in the microwave, stirring occasionally.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	280 kcal	14%
Total Fat	9g	12%
Saturated Fat	3g	15%
Cholesterol	25mg	8%
Sodium	500mg	22%
Total Carbohydrate	30g	11%
Dietary Fiber	7g	25%
Sugars	5g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the ham bone and cubed ham. Use vegetable broth instead of chicken broth and add a teaspoon of smoked paprika to mimic the smoky flavor. Consider adding diced smoked tofu for added protein.
• Spicy Ham and Bean Soup: Add a diced jalapeño pepper along with the onions, carrots, and celery for a spicy kick.
• Different Beans: Substitute the great northern beans with other beans like navy beans, kidney beans, or pinto beans. Each type of bean will offer a slightly different flavor and texture.
• Smoked Turkey Leg: Replace the ham bone with a smoked turkey leg for a different, equally delicious, smoky flavor.
• Slow Cooker Version: Combine all ingredients in a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Remove ham bone, shred meat, and return to slow cooker before serving.
• Instant Pot Version: Combine all ingredients in the Instant Pot. Cook on high pressure for 25 minutes, then natural pressure release for 15 minutes before quick releasing. Remove ham bone, shred meat, and return to Instant Pot before serving.

FAQs (Frequently Asked Questions)

Q: Can I use dry beans instead of canned beans?
A: Yes, you can. You’ll need about 1 cup of dry great northern beans. Rinse them, soak them overnight, and then add them to the soup at the beginning with the broth and ham bone. You might need to increase the simmering time to ensure the beans are fully cooked.

Q: Is it necessary to use low-sodium chicken broth and bouillon?
A: Yes, it’s highly recommended. Using regular sodium broth and bouillon can result in a very salty soup. If you only have regular sodium versions, start with less bouillon and taste as you go.

Q: Can I make this soup ahead of time?
A: Absolutely! Ham and bean soup is even better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.

Q: What is the best way to shred the ham from the bone?
A: Let the ham bone cool slightly before handling. Then, use a fork and knife to pull the meat away from the bone. Discard any skin, fat, or cartilage.

Q: Can I add other vegetables to this soup?
A: Yes, feel free to customize it with other vegetables you enjoy. Corn, green beans, or spinach would be great additions. Add them during the last 30 minutes of cooking time.

Final Thoughts

This Ham and Bean Soup is more than just a meal; it’s a hug in a bowl. It’s a hearty, comforting dish perfect for chilly evenings or any time you crave a taste of home. Don’t be afraid to experiment with different variations and make it your own. I encourage you to try this recipe and share your feedback. Serve it with a side of cornbread or a simple green salad for a complete and satisfying meal. Enjoy!