Ham and Bean Soup Recipe

Ham: Diced cooked ham adds a savory and smoky flavor to the soup.

Onion: Chopped onion provides a sweet and aromatic base.

Garlic: Minced garlic enhances the overall flavor with its pungent aroma.

Chicken broth: A flavorful liquid base that ties all the ingredients together.

Navy beans: Cooked navy beans add a creamy texture and protein.

Carrots: Sliced carrots contribute sweetness and color.

Celery: Sliced celery adds a crunchy texture and freshness.

Thyme: Dried thyme infuses the soup with earthy and herbal notes.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spiciness and depth.

When sautéing the onion and garlic, make sure to use medium heat to avoid burning. This will ensure they release their natural sweetness and create a flavorful base for your ham and bean soup.

• diced cooked ham - Substitute with diced cooked turkey: Turkey provides a similar texture and flavor profile while being a leaner option.

• chopped onion - Substitute with chopped leek: Leeks offer a milder taste and can be a good alternative for those who find onions too strong.

• minced garlic - Substitute with minced shallots: Shallots have a subtle garlic flavor and can add a nuanced taste to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian option and still provides a rich flavor.

• cooked navy beans - Substitute with cooked cannellini beans: Cannellini beans have a similar texture and mild flavor, making them a suitable replacement.

• sliced carrots - Substitute with sliced parsnips: Parsnips have a slightly sweet and earthy flavor that complements the soup well.

• sliced celery - Substitute with sliced fennel: Fennel adds a slight anise flavor, which can bring a unique twist to the soup.

• dried thyme - Substitute with dried oregano: Oregano offers a robust flavor that can enhance the overall taste of the soup.

• salt - Substitute with tamari: Tamari is a gluten-free soy sauce that adds a savory depth without the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, adding complexity to the soup.

• Allow the ham and bean soup to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted flavors.
• Transfer the soup to airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date. This ensures you can keep track of how long the soup has been stored and consume it while it's still fresh.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the airtight containers in the freezer. The ham and bean soup can be frozen for up to 3 months without losing its hearty texture and savory taste.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the vegetables and ham.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach your desired consistency.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-minute increments, stirring in between, until hot.
• Garnish with fresh herbs like parsley or a sprinkle of grated cheese for an added touch of flavor before serving.

• Stovetop Method:

  1. Pour the ham and bean soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, usually after about 10-15 minutes, serve hot and enjoy.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Once the soup is thoroughly heated, ladle into bowls and enjoy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Once the soup is hot, carefully remove from the oven and serve.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot and cover.
  3. Heat, stirring occasionally, until the soup is warmed through, usually about 20-30 minutes.
  4. Serve hot and enjoy the gentle, even heating this method provides.

• Large pot: Used for sautéing the onion and garlic, cooking the ham, and simmering the soup.

• Wooden spoon: Ideal for stirring the ingredients while sautéing and simmering.

• Chef's knife: Essential for dicing the ham, chopping the onion, and slicing the carrots and celery.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Measuring cups: Used to measure out the diced ham, cooked beans, and chicken broth accurately.

• Measuring spoons: Necessary for measuring the thyme, salt, and black pepper.

• Ladle: Perfect for serving the hot soup into bowls.

Use pre-cooked ham: Save time by using pre-cooked ham from the store instead of cooking it yourself.

Pre-chop vegetables: Chop onions, carrots, and celery in advance and store them in the fridge.

Canned beans: Use canned navy beans instead of cooking them from scratch.

Batch cooking: Make a large batch of soup and freeze portions for future meals.

Instant pot: Use an Instant Pot to reduce cooking time significantly.