Ham, Bean, and Potato Soup: A Bowlful of Comfort

The scent of simmering ham and beans always takes me back to my grandmother’s kitchen. On chilly autumn days, a pot of this hearty soup would be bubbling on her stove, filling the air with warmth and the promise of a satisfying meal. I remember sneaking tastes of the savory broth and tender potatoes, always careful not to burn my tongue. It wasn’t just soup; it was a hug in a bowl, a taste of home, and a reminder of simpler times.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8-10
• Yield: About 10 cups
• Dietary Type: Not Gluten-Free (can be modified), Not Dairy-Free

Ingredients

• 16 ounces ham, cooked and cubed
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 3 tablespoons butter
• 2 cups potatoes, cooked and diced
• 3 (16 ounce) cans great northern beans, rinsed and drained
• 4 cups chicken broth
• 1 cup water
• ¾ cup carrot, diced
• ¾ cup celery, diced
• 1 teaspoon ground pepper
• ½ teaspoon dried thyme
• ½ teaspoon smoky paprika

Soup Thickening:

• 2 tablespoons cornstarch
• ¼ cup cold water

Equipment Needed

• Large skillet
• Saucepan
• Blender or food processor
• Large stockpot

Instructions

1. First, in a large skillet, sauté the cubed ham, chopped onion, and chopped garlic in butter over medium heat. Cook until the onion is tender and slightly translucent, about 5-7 minutes. Stir occasionally to prevent burning. This step builds a flavorful base for the entire soup.

2. While the ham mixture is sautéing, prepare the potatoes. If they aren’t already cooked, peel the potatoes, and add them to a saucepan. Cover the potatoes with water. Bring the water to a boil over high heat, then reduce the heat to medium and continue to cook for about 15 minutes, or until the potatoes are easily pierced with a fork. Drain the cooked potatoes in a colander and rinse them with cold water to stop the cooking process. Let the potatoes rest for a few minutes to cool slightly before dicing them into bite-sized pieces.

3. Now, prepare the bean puree. Take one can of the drained great northern beans and puree them in a blender or food processor with a little bit of water until the mixture is thick and smooth. This helps to add body and creaminess to the finished soup. You may need to add a tablespoon or two of water at a time to achieve a smooth consistency. Be careful not to overfill the blender.

4. In a large stockpot, combine the sautéed ham mixture, diced potatoes, pureed beans, the remaining two cans of drained and rinsed great northern beans, chicken broth, water, diced carrot, diced celery, ground pepper, dried thyme, and smoky paprika. Stir everything well to combine, ensuring that all the ingredients are evenly distributed.

5. Bring the soup mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 40 minutes, or until the vegetables are tender and the flavors have melded together beautifully. Stir the soup occasionally to prevent sticking.

6. While the soup simmers, prepare the cornstarch slurry to thicken the soup. In a small bowl, stir together the cornstarch and cold water until completely smooth, ensuring there are no lumps.

7. After the soup has simmered for 40 minutes, slowly stir the cornstarch slurry into the soup pot. Continue to cook for 5 more minutes, stirring constantly, to allow the soup to thicken to your desired consistency. The soup should become slightly glossy and coat the back of a spoon.

Expert Tips & Tricks

• For an even richer flavor, use leftover ham bone broth instead of chicken broth. Simmer the ham bone in water for a couple of hours to extract all that delicious flavor.
• If you prefer a smoother soup, you can use an immersion blender to partially blend the soup after it has simmered.
• Don’t overcook the potatoes, or they will become mushy.
• Smoked paprika adds a wonderful depth of flavor, but regular paprika can be substituted if you don’t have any on hand.
• To prevent the soup from sticking to the bottom of the pot, stir it frequently, especially during the simmering and thickening stages.

Serving & Storage Suggestions

Serve this hearty ham, bean, and potato soup hot, garnished with a sprinkle of fresh parsley or a dollop of sour cream (or a dairy-free alternative). It pairs perfectly with crusty bread or a grilled cheese sandwich for a complete and satisfying meal.

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. Thaw the soup in the refrigerator overnight before reheating. Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if the soup has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	347.6 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	9 g	13%
Saturated Fat	4.2 g	21%
Cholesterol	40.9 mg	13%
Sodium	1293.1 mg	53%
Total Carbohydrate	40.1 g	13%
Dietary Fiber	10.9 g	43%
Sugars	1.9 g	7%
Protein	27.3 g	54%

Variations & Substitutions

• Vegetarian: Omit the ham and use vegetable broth instead of chicken broth. Consider adding smoked tofu for a smoky flavor.
• Gluten-Free: Ensure that the chicken broth is gluten-free. You can also use a gluten-free cornstarch substitute like tapioca starch or arrowroot powder for thickening.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.
• Different Beans: While great northern beans are traditional, you can also use navy beans, cannellini beans, or even kidney beans for a slightly different flavor and texture.
• Herbs: Experiment with different herbs like rosemary, sage, or oregano to customize the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ham in this soup?
A: Absolutely! You can use any type of cooked ham you prefer, such as smoked ham, honey-baked ham, or even leftover holiday ham. Just be sure to adjust the seasoning accordingly.

Q: Can I make this soup in a slow cooker?
A: Yes, this soup is perfect for the slow cooker. Sauté the ham, onion, and garlic as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Thicken with the cornstarch slurry during the last 30 minutes of cooking.

Q: How do I prevent the beans from becoming mushy?
A: Rinse the canned beans thoroughly before adding them to the soup. This helps to remove excess starch that can cause them to break down during cooking. Also, avoid overcooking the soup, as this can also lead to mushy beans.

Q: Can I add other vegetables to this soup?
A: Definitely! Feel free to add other vegetables like chopped bell peppers, zucchini, or spinach to customize the soup to your liking. Add them during the last 20-30 minutes of cooking so they don’t become overcooked.

Q: What if my soup is too thick?
A: If the soup becomes too thick, simply add a little more chicken broth or water until it reaches your desired consistency.

Final Thoughts

This Ham, Bean, and Potato Soup is more than just a recipe; it’s a connection to the past, a celebration of simple ingredients, and a comforting reminder that a warm bowl of soup can truly nourish the soul. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different variations and substitutions to create a soup that perfectly suits your taste. And most importantly, share it with those you love. A pot of homemade soup is always a welcome gift! Perhaps pair it with a crisp green salad and some warm sourdough bread. Enjoy!