Description
A hearty and simple ham and bean soup perfect for a comforting meal. This recipe is ideal for using leftover ham and canned beans, making it quick to prepare.
Ingredients
- 1 pound dried 15-bean soup mix
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (about 1 medium)
- 1 cup chopped celery (about 2 medium stalks)
- 1 cup chopped carrots (about 2 medium)
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 pound fully cooked ham, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Rinse the dried beans and pick through them to remove any debris.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and add the rinsed beans, diced ham, bay leaf, and thyme.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are tender. Stir occasionally.
- Remove the bay leaf. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, mash some of the beans against the side of the pot with a spoon before serving.
- If using canned beans, drain and rinse two 15-ounce cans of beans and add them in the last 30 minutes of cooking.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American