Cozy Comfort: Ham and Great Northern Bean Soup Recipe

There’s something undeniably comforting about a warm bowl of soup, especially when the weather turns chilly. This Ham and Great Northern Bean Soup recipe is the perfect embodiment of that cozy feeling. It’s packed with flavor, hearty, and relatively easy to make, making it an ideal weeknight meal. The combination of smoky ham, creamy great northern beans, and aromatic vegetables creates a symphony of tastes that will leave you feeling satisfied and nourished. This recipe is a family favorite, often requested and devoured with gusto. The best part? It’s easily customizable to suit your preferences and dietary needs. So, grab your ingredients, put on your favorite apron, and let’s get cooking!

## Why This Recipe Works

This Ham and Great Northern Bean Soup stands out for several reasons:

* **Flavorful Broth:** Starting with a good quality broth (chicken or vegetable) is key to building a rich and flavorful soup. The addition of ham hock (if available) or leftover ham bone intensifies the smoky flavor and adds depth.
* **Creamy Texture:** Great northern beans, when cooked properly, become incredibly creamy. A portion of the beans can be pureed to further enhance the soup’s texture, creating a velvety smooth consistency.
* **Hearty and Filling:** The combination of beans, ham, and vegetables makes this soup incredibly satisfying. It’s a complete meal in a bowl, providing protein, fiber, and essential nutrients.
* **Versatile and Customizable:** This recipe is a great starting point, allowing you to adjust the ingredients based on what you have on hand or your personal preferences. You can add different vegetables, herbs, or spices to create your own unique version.
* **Freezer-Friendly:** Ham and Great Northern Bean Soup freezes beautifully, making it a perfect meal prep option. Make a big batch and enjoy it throughout the week or freeze individual portions for easy lunches or dinners.

## Ingredients

Here’s what you’ll need to make this delicious soup:

* **1 pound dried great northern beans:** These beans are the star of the show. Be sure to sort through them and rinse them thoroughly before soaking.
* **8 cups chicken broth (or vegetable broth):** Use a good quality broth for the best flavor. Homemade is always best, but store-bought works too.
* **1 tablespoon olive oil:** For sautéing the vegetables.
* **1 onion, chopped:** Adds a savory base to the soup.
* **2 carrots, chopped:** Contributes sweetness and color.
* **2 celery stalks, chopped:** Provides aromatic depth.
* **2 cloves garlic, minced:** Essential for flavor.
* **1 teaspoon dried thyme:** Adds an earthy, herbaceous note.
* **1/2 teaspoon dried rosemary:** Complements the ham and beans beautifully.
* **1/4 teaspoon red pepper flakes (optional):** For a touch of heat.
* **1 pound cooked ham, diced:** Use leftover ham from a holiday dinner or purchase a ham steak.
* **1 ham hock (optional):** Adds incredible smoky flavor to the broth. Remove it before serving.
* **1 bay leaf:** Infuses the soup with subtle flavor. Remove it before serving.
* **Salt and pepper to taste:** Season to perfection.
* **Fresh parsley, chopped (for garnish):** Adds freshness and visual appeal.
* **Optional additions:** Diced potatoes, kale, spinach, diced tomatoes

## Equipment

You’ll need the following equipment:

* **Large pot or Dutch oven:** A heavy-bottomed pot is ideal for even cooking.
* **Cutting board and knife:** For chopping vegetables and ham.
* **Measuring cups and spoons:** For accurate measurements.
* **Wooden spoon or spatula:** For stirring.
* **Immersion blender or regular blender (optional):** For pureeing a portion of the beans.

## Instructions

Follow these step-by-step instructions to create your own Ham and Great Northern Bean Soup:

### Step 1: Soak the Beans

This step is crucial for ensuring that the beans cook evenly and reduce cooking time. There are two methods for soaking beans:

* **Overnight Soak:** Place the dried beans in a large bowl and cover with plenty of cold water (about 8 cups). Let them soak for at least 8 hours or overnight. Drain and rinse the beans thoroughly before cooking.
* **Quick Soak:** If you’re short on time, you can use the quick soak method. Place the dried beans in a large pot and cover with plenty of cold water. Bring to a boil and let them boil for 2-3 minutes. Remove from heat, cover, and let them soak for 1 hour. Drain and rinse the beans thoroughly before cooking.

### Step 2: Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes, or until the vegetables are softened and slightly translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

### Step 3: Add the Broth, Beans, and Seasonings

Add the soaked and rinsed beans, chicken broth (or vegetable broth), ham hock (if using), bay leaf, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender and creamy. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

### Step 4: Add the Ham

Once the beans are tender, remove the ham hock (if using) and bay leaf from the pot. Discard the bay leaf. If you used a ham hock, shred the meat from the bone and return it to the pot. Add the diced ham to the pot and stir to combine. Heat through for about 5-10 minutes.

### Step 5: Puree (Optional)

If you prefer a creamier soup, you can puree a portion of the beans using an immersion blender or a regular blender. Carefully transfer about 2 cups of the soup to a blender and puree until smooth. Return the pureed mixture to the pot and stir to combine. Be careful when blending hot liquids, as they can splatter.

### Step 6: Season and Serve

Season the soup with salt and pepper to taste. Remember that ham can be salty, so start with a small amount of salt and add more as needed. Serve hot, garnished with fresh parsley. Enjoy!

## Tips for Success

* **Don’t skip the soaking step:** Soaking the beans is essential for even cooking and reducing cooking time. It also helps to remove some of the indigestible sugars that can cause gas.
* **Use good quality broth:** The broth is the base of the soup, so use a good quality chicken or vegetable broth for the best flavor. Homemade broth is always best, but store-bought works too.
* **Don’t overcook the beans:** Overcooked beans can become mushy. Cook them until they are tender and creamy, but still hold their shape.
* **Adjust the seasonings to your taste:** This recipe is a guideline, so feel free to adjust the seasonings to your personal preference. Add more or less salt, pepper, thyme, rosemary, or red pepper flakes as desired.
* **Add other vegetables:** Feel free to add other vegetables to the soup, such as diced potatoes, kale, or spinach. Add them during the last 30 minutes of cooking time.
* **Use leftover ham:** This soup is a great way to use up leftover ham from a holiday dinner.
* **Freeze for later:** This soup freezes beautifully, making it a perfect meal prep option. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.

## Variations

This Ham and Great Northern Bean Soup recipe is incredibly versatile and can be easily adapted to suit your preferences. Here are a few variations to try:

* **Spicy Ham and Bean Soup:** Add a pinch of cayenne pepper or a chopped jalapeno pepper to the soup for a spicy kick.
* **Smoked Ham and Bean Soup:** Use smoked ham or a smoked ham hock for a more intense smoky flavor.
* **Vegetarian Bean Soup:** Omit the ham and use vegetable broth. Add smoked paprika for a smoky flavor.
* **Ham and Navy Bean Soup:** Substitute navy beans for great northern beans.
* **Ham and White Bean Soup with Kale:** Add chopped kale to the soup during the last 30 minutes of cooking time.
* **Slow Cooker Ham and Bean Soup:** Combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Remove the ham hock (if using) and shred the meat. Return the meat to the slow cooker and stir to combine.

## Serving Suggestions

This Ham and Great Northern Bean Soup is delicious on its own, but here are a few serving suggestions to elevate your meal:

* **Serve with crusty bread:** A slice of crusty bread is perfect for soaking up the flavorful broth.
* **Top with a dollop of sour cream or Greek yogurt:** Adds a creamy and tangy element.
* **Garnish with fresh herbs:** Chopped parsley, chives, or dill add freshness and visual appeal.
* **Add a sprinkle of shredded cheese:** Cheddar cheese, Monterey Jack cheese, or Parmesan cheese are all great options.
* **Serve with a side salad:** A simple green salad or a Caesar salad complements the hearty soup.

## Nutrition Information (Approximate)

* Calories: Approximately 350-400 per serving (depending on the amount of ham and other ingredients used)
* Protein: 25-30 grams
* Fiber: 15-20 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Storing Leftovers

* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

## Reheating

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through. Stir halfway through.

## Conclusion

This Ham and Great Northern Bean Soup recipe is a classic for a reason. It’s warm, comforting, satisfying, and easy to make. The combination of smoky ham, creamy beans, and aromatic vegetables creates a flavor explosion that will leave you wanting more. Whether you’re looking for a quick weeknight meal or a hearty soup to warm you up on a cold day, this recipe is sure to become a family favorite. So, gather your ingredients, follow the instructions, and enjoy a delicious bowl of homemade Ham and Great Northern Bean Soup. Bon appétit!

## Recipe Card

**Ham and Great Northern Bean Soup**

A hearty and comforting soup featuring smoky ham, creamy great northern beans, and aromatic vegetables. Perfect for a cozy night in!

**Prep Time:** 20 minutes
**Cook Time:** 2 hours
**Soak Time:** 8 hours (or 1 hour for quick soak)
**Total Time:** 10 hours 20 minutes (with overnight soak) or 3 hours 20 minutes (with quick soak)
**Servings:** 6-8

**Ingredients:**

* 1 pound dried great northern beans
* 8 cups chicken broth (or vegetable broth)
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon red pepper flakes (optional)
* 1 pound cooked ham, diced
* 1 ham hock (optional)
* 1 bay leaf
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)

**Instructions:**

1. **Soak the Beans:** Soak the beans using either the overnight soak method (8 hours) or the quick soak method (1 hour).
2. **Sauté the Vegetables:** Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
3. **Add Broth, Beans, and Seasonings:** Add soaked beans, broth, ham hock (if using), bay leaf, thyme, rosemary, and red pepper flakes (if using). Bring to a boil, then simmer for 1 1/2 – 2 hours, or until beans are tender.
4. **Add Ham:** Remove ham hock (if using) and bay leaf. Shred meat from ham hock and return to pot. Add diced ham and heat through.
5. **Puree (Optional):** Puree 2 cups of soup for a creamier texture.
6. **Season and Serve:** Season with salt and pepper. Serve hot, garnished with parsley.

**Notes:**

* Soaking beans is crucial for even cooking.
* Use good quality broth for the best flavor.
* Adjust seasonings to your taste.
* Add other vegetables as desired.

Enjoy!