Description
A warm and cozy Ham and Bean Soup perfect for chilly evenings, filled with smoky ham and savory beans.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound dried navy beans (or canned beans, rinsed)
- 2 cups diced ham (preferably halal)
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Beans (if using dried): Rinse the dried navy beans under cold water and remove any debris. Soak them overnight in a large bowl filled with water (or use the quick soak method by boiling them for 2-3 minutes, then letting them sit for an hour).
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.
- Combine Ingredients: If using soaked beans, drain and rinse them. Add them to the pot along with the diced ham. Pour in the chicken broth, add the bay leaf, thyme, smoked paprika, salt, and pepper. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1-1.5 hours, or until the beans are tender. If you’re using canned beans, simmer for about 30-40 minutes.
- Final Touches: Once the beans are cooked and the soup has thickened, remove the bay leaf. Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh parsley if desired.
Notes
Use quality ingredients for best flavor. Adjust thickness by mashing some beans or blending a portion. The soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American