Mom’s Comforting Ham and Bean Soup: A Heartwarming Recipe

There’s something undeniably comforting about a warm bowl of homemade soup, especially when it’s a recipe passed down through generations. Mom’s Ham and Bean Soup is exactly that – a simple, hearty, and flavorful dish that evokes feelings of home, warmth, and love. This recipe is perfect for chilly evenings, busy weeknights, or any time you crave a delicious and satisfying meal. It’s also a fantastic way to use up leftover ham after a holiday feast. Get ready to experience a taste of nostalgia with this easy-to-follow recipe.

Why This Recipe Works

This Ham and Bean Soup recipe is a winner for several reasons:

* **Simplicity:** It uses readily available ingredients and straightforward cooking techniques, making it accessible for cooks of all skill levels.
* **Flavor:** The combination of ham, beans, and aromatic vegetables creates a rich and savory flavor profile that’s both comforting and satisfying.
* **Heartiness:** This soup is packed with protein and fiber, making it a filling and nutritious meal.
* **Versatility:** It’s easily customizable to suit your preferences and dietary needs. You can adjust the types of beans, add more vegetables, or use different cuts of ham.
* **Budget-Friendly:** Ham and Bean Soup is an economical way to feed a crowd or enjoy leftovers throughout the week.
* **Freezer-Friendly:** This soup freezes beautifully, making it a convenient option for meal prepping.

Ingredients You’ll Need

Here’s what you’ll need to make Mom’s Ham and Bean Soup:

* **Dried Beans:** 1 pound (about 2 cups) of dried beans. Great Northern beans are a classic choice, but you can also use navy beans, cannellini beans, or a mix of your favorites.
* **Ham:** 1-2 pounds of cooked ham, diced. Leftover holiday ham is ideal, but you can also use a ham steak or ham hock.
* **Onion:** 1 large onion, chopped.
* **Carrots:** 2 medium carrots, peeled and chopped.
* **Celery:** 2 stalks of celery, chopped.
* **Garlic:** 2-3 cloves of garlic, minced.
* **Chicken Broth:** 8-10 cups of chicken broth. You can also use vegetable broth or water, but chicken broth adds more flavor.
* **Bay Leaf:** 1-2 bay leaves.
* **Dried Thyme:** 1 teaspoon of dried thyme.
* **Salt and Pepper:** To taste.
* **Olive Oil:** 1-2 tablespoons (optional, for sautéing vegetables).
* **Optional Garnishes:** Fresh parsley, sour cream, shredded cheese.

Equipment You’ll Need

* **Large Pot or Dutch Oven:** A heavy-bottomed pot or Dutch oven is ideal for simmering the soup.
* **Colander:** For rinsing the beans.
* **Cutting Board and Knife:** For chopping vegetables and ham.
* **Measuring Cups and Spoons:** For measuring ingredients.

Step-by-Step Instructions

Here’s how to make Mom’s Ham and Bean Soup:

Step 1: Soak the Beans (Important!)

This step is crucial for softening the beans and reducing cooking time. There are two methods for soaking:

* **Overnight Soak:** Place the dried beans in a large pot and cover with plenty of cold water (at least 2 inches above the beans). Let them soak for at least 8 hours, or overnight. Drain and rinse the beans before cooking.
* **Quick Soak:** Place the dried beans in a large pot and cover with plenty of cold water. Bring to a boil and cook for 2-3 minutes. Remove from heat, cover, and let the beans soak for 1 hour. Drain and rinse the beans before cooking.

Soaking helps to remove some of the indigestible sugars in the beans, which can reduce gas.

Step 2: Sauté the Vegetables (Optional but Recommended)

Sautéing the vegetables before adding them to the soup helps to develop their flavor. If you’re short on time, you can skip this step, but it’s worth the extra few minutes.

1. Heat olive oil in the large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

Step 3: Combine Ingredients and Simmer

1. Add the soaked and rinsed beans to the pot with the sautéed vegetables (if using). If you skipped the sautéing step, simply add the uncooked onion, carrots, celery, and garlic to the pot along with the beans.
2. Add the diced ham, chicken broth, bay leaf, and dried thyme.
3. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 1/2 to 2 hours, or until the beans are tender. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

Cooking time will vary depending on the type of beans you use and how long they were soaked. Check the beans periodically and add more broth if needed to keep them covered.

Step 4: Season and Adjust

1. Once the beans are tender, remove the bay leaf from the soup.
2. Taste the soup and season with salt and pepper to taste. Be careful with the salt, as the ham may already be quite salty.
3. If you prefer a thicker soup, you can use an immersion blender to partially blend some of the soup. Alternatively, you can remove a cup or two of the soup, blend it in a regular blender, and then return it to the pot. Be careful when blending hot liquids, as they can splatter.
4. If the soup is too thick, add more broth to reach your desired consistency.

Step 5: Serve and Enjoy!

1. Ladle the soup into bowls and garnish with fresh parsley, sour cream, or shredded cheese, if desired.
2. Serve with crusty bread, crackers, or a side salad.
3. Enjoy the comforting flavors of Mom’s Ham and Bean Soup!

Tips for Success

* **Don’t skip the soaking step!** Soaking the beans is essential for reducing cooking time and improving digestibility.
* **Use high-quality ham.** The flavor of the ham will significantly impact the overall taste of the soup. Leftover holiday ham is ideal, but you can also use a good-quality ham steak or ham hock.
* **Don’t overcook the beans.** Overcooked beans will become mushy and unappetizing. Check the beans periodically and cook until they are tender but still hold their shape.
* **Adjust the seasoning to your taste.** Taste the soup frequently and adjust the salt, pepper, and other seasonings as needed.
* **Simmer, don’t boil.** Simmering the soup over low heat allows the flavors to meld together and prevents the beans from becoming tough.
* **Be patient.** This soup tastes even better the next day, as the flavors have more time to develop.

Variations and Substitutions

* **Beans:** Experiment with different types of beans, such as kidney beans, pinto beans, or black beans.
* **Ham:** Use smoked ham, bacon, or even sausage for a different flavor profile.
* **Vegetables:** Add other vegetables, such as diced tomatoes, potatoes, corn, or green beans.
* **Spices:** Add a pinch of red pepper flakes for a little heat, or use smoked paprika for a smoky flavor.
* **Herbs:** Substitute fresh herbs for dried herbs, such as rosemary, sage, or oregano.
* **Vegetarian/Vegan:** Omit the ham and use vegetable broth. You can also add smoked paprika or liquid smoke for a smoky flavor. Consider adding a teaspoon of nutritional yeast for added depth of flavor. Some recipes also use a small amount of molasses to mimic the sweetness of ham.
* **Gluten-Free:** This recipe is naturally gluten-free, but be sure to use gluten-free broth.

Serving Suggestions

* Serve with crusty bread, crackers, or cornbread for dipping.
* Pair with a side salad for a complete meal.
* Top with sour cream, shredded cheese, fresh parsley, or a dollop of pesto.
* Serve as a starter or main course.

Make-Ahead and Storage Instructions

* **Make-Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** This soup freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

* Calories: Approximately 300-400 per serving (depending on ingredients and serving size)
* Protein: 20-30 grams per serving
* Fiber: 10-15 grams per serving

Nutritional information will vary depending on the specific ingredients used and serving size. This is an estimate only.

Mom’s Secret Ingredient (It’s Love!)

While this recipe is straightforward, the real secret ingredient is love. Take your time, enjoy the process, and put your heart into it. That’s what makes Mom’s Ham and Bean Soup so special.

Enjoy this heartwarming recipe and share it with your loved ones. It’s a taste of home that will bring comfort and joy to your table.

Recipe Card

**Mom’s Ham and Bean Soup**

**Yields:** 6-8 servings
**Prep time:** 15 minutes (plus soaking time)
**Cook time:** 2-2.5 hours

**Ingredients:**

* 1 pound (about 2 cups) dried Great Northern beans (or navy beans, cannellini beans, or a mix)
* 1-2 pounds cooked ham, diced
* 1 large onion, chopped
* 2 medium carrots, peeled and chopped
* 2 stalks celery, chopped
* 2-3 cloves garlic, minced
* 8-10 cups chicken broth
* 1-2 bay leaves
* 1 teaspoon dried thyme
* Salt and pepper to taste
* 1-2 tablespoons olive oil (optional)
* Optional garnishes: fresh parsley, sour cream, shredded cheese

**Instructions:**

1. **Soak the Beans:** Rinse the beans and soak them overnight in cold water, or use the quick-soak method (boil for 2 minutes, then soak for 1 hour). Drain and rinse.
2. **Sauté Vegetables (Optional):** Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened (5-7 minutes). Add garlic; cook until fragrant (1 minute).
3. **Combine Ingredients:** Add beans, ham, chicken broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until beans are tender. Stir occasionally.
4. **Season and Adjust:** Remove bay leaf. Season with salt and pepper to taste. Blend some of the soup for a thicker consistency, if desired.
5. **Serve:** Ladle into bowls and garnish as desired. Serve with bread or crackers.

**Notes:**

* Soaking the beans is crucial for reducing cooking time.
* Adjust the amount of ham and broth to your preference.
* The soup tastes even better the next day.

Enjoy!