Ham and Bean Soup
There’s soup and then there’s soup and Ham and Bean Soup….it’s the BEST. A while back when I made some changes on my site a whole bunch of recipes simply disappeared…. ahhh!!!! I could have easily decided to throw a fit and be upset (and at first I did! 😀 ), but after some thought, I decided to see it as my glass being half-full rather.
This gave me the chance to re-make the recipe and take new photographs.
The top photo is one I took when I originally published this recipe in 2014 and the second photo is the same recipe…different photograph! Well….at least I know my photography is getting better! 😀
Seriously though, Ham and Bean Soup is a staple. I’m so glad I took the time to remake/photograph this soup because we forgot just how delicious it is! When this soup is bubbling away on the stove, the beans slowly get soft and creamy. It’s hearty and so flavorful and costs less than $1.00 per serving! Talk about value for your dollar!
You’ll definitely want to give this simple recipe a try! Let’s make some soup!
Ham and Bean Soup
Nothing says soup like Ham and Bean Soup - classic, easy and delicious! Though this soup takes a bit of time, it's hands off once you get it on the stove and it just can't be better. Love it!
- 1 package Great Northern Beans
- 1 yellow onion chopped
- 3 carrots chopped
- 3 stalks celery chopped
- 1 leaves bay
- 1 ham bone
- ½ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- salt to taste if needed at the end of cooking
- tablespoon juice of 1/2 lemon and 2 fresh parsley minced (optional)
- 2 cups chopped ham optional
- Pick thru the beans, checking for small rocks, blemished beans, etc and remove. Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Set aside.
- In a large stock pot, heat the olive oil over medium high heat. Add the onion, carrots & celery to the pot, season with the black pepper & red pepper flakes & sauté until tender, 5-7 minutes. Add the bay leaf, ham bone & beans to the pot & add enough water to cover the beans and simmer covered for 1 to 1 1/2 hours, stirring occasionally until the beans are tender.
- When the beans are tender, taste for seasoning. You may need additional salt (but probably not). If you're adding additional ham, add it in now. You can also remove the hambone and pick the meat off it and add it back to the soup. When you turn off the heat add in the lemon juice & parsley, mix well and serve!
- I list the lemon & parsley as optional, but I really encourage you to add it in at the end of the cooking process. It brightens and freshens the flavor of the soup!
- Also, don’t salt until the end. If you add salt in the beginning the beans get tough, plus between the ham hock and the ham, there’s plenty of salt – when this slow cooks, the salt distributes into the broth. It just might be salty enough!