Quick and Hearty Ham and Bean Soup: A Weeknight Winner!
Are you craving a warm, comforting, and satisfying meal that comes together in a snap? Look no further than this quick ham and bean soup recipe! Perfect for busy weeknights, this soup is packed with flavor, protein, and fiber, making it a healthy and delicious choice for the whole family. It’s also a great way to use up leftover ham after a holiday feast. This recipe focuses on speed and ease, utilizing canned beans and pre-cooked ham to minimize prep time without sacrificing taste. Forget hours of soaking beans and simmering – this soup is ready in under an hour!
Why You’ll Love This Quick Ham and Bean Soup
* **Speedy:** From start to finish, this soup is ready in about 45 minutes.
* **Easy:** Simple ingredients and straightforward instructions make this recipe perfect for beginner cooks.
* **Flavorful:** A combination of ham, beans, vegetables, and seasonings creates a rich and satisfying flavor profile.
* **Healthy:** Packed with protein, fiber, and essential nutrients.
* **Budget-Friendly:** Made with affordable pantry staples.
* **Versatile:** Easily customizable to your taste preferences.
* **Perfect for Leftovers:** Even better the next day!
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to create this delectable ham and bean soup. Remember to adjust quantities based on your preferences and the size of your family.
* **1 tablespoon olive oil:** Forms the base for sautéing vegetables and adds a subtle richness.
* **1 medium onion, chopped:** Provides a foundational savory flavor.
* **2 carrots, chopped:** Adds sweetness and texture.
* **2 celery stalks, chopped:** Contributes an aromatic complexity.
* **2 cloves garlic, minced:** Infuses the soup with pungent flavor.
* **8 cups chicken broth:** Forms the liquid base of the soup. Low-sodium broth is recommended to control the salt level. Vegetable broth can be used for a vegetarian version, though it will alter the flavor profile.
* **1 pound cooked ham, diced:** The star of the show! Leftover holiday ham is ideal. You can also use a ham steak or ham hock for added flavor. If using a ham hock, remove the meat from the bone after cooking and discard the bone.
* **2 (15-ounce) cans great northern beans, rinsed and drained:** Great Northern beans are classic for ham and bean soup. However, you can substitute other types of beans, such as navy beans, cannellini beans, or even kidney beans, depending on your preference.
* **1 (15-ounce) can pinto beans, rinsed and drained:** Adds a different texture and flavor dimension. Feel free to substitute with another can of great northern, navy, or cannellini beans if desired.
* **1 teaspoon dried thyme:** Adds an earthy and herbaceous note.
* **1/2 teaspoon dried rosemary:** Complements the thyme and adds a touch of piney fragrance.
* **1/4 teaspoon black pepper:** Adds a subtle spicy kick.
* **Salt, to taste:** Adjust the salt level to your preference. Remember that ham and broth already contain salt, so add sparingly and taste as you go.
* **Optional garnishes:** Fresh parsley, crusty bread, a dollop of sour cream or plain yogurt.
Equipment You’ll Need
* **Large pot or Dutch oven:** Essential for simmering the soup.
* **Cutting board:** For chopping vegetables and ham.
* **Knife:** For chopping.
* **Measuring spoons and cups:** For accurate measurements.
* **Ladle:** For serving.
Step-by-Step Instructions
Follow these simple steps to create your own delicious and quick ham and bean soup:
**Step 1: Sauté the Vegetables**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. Softening the vegetables helps release their flavors and creates a more flavorful base for the soup.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
**Step 2: Add the Remaining Ingredients**
* Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will add depth to the soup.
* Add the diced ham, great northern beans, pinto beans, thyme, rosemary, and pepper to the pot.
* Stir well to combine all the ingredients.
**Step 3: Simmer the Soup**
* Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
**Step 4: Season and Serve**
* Taste the soup and add salt to taste. Remember to be cautious with the salt, as the ham and broth are already salty.
* If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend, as you want to retain some of the chunky texture.
* Ladle the soup into bowls and garnish with fresh parsley, if desired.
* Serve with crusty bread for dipping.
Tips and Variations
* **Add More Vegetables:** Feel free to add other vegetables such as potatoes, corn, green beans, or spinach to the soup. Add potatoes with the carrots and celery to ensure they cook through. Add corn and green beans during the last 15 minutes of cooking. Stir in spinach during the last few minutes, allowing it to wilt.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
* **Smoked Ham Hock:** For a smokier flavor, use a smoked ham hock instead of diced ham. Simmer the ham hock in the soup for the entire cooking time, then remove it, shred the meat, and return it to the pot. Discard the bone and skin.
* **Slow Cooker Option:** Combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
* **Instant Pot Option:** Combine all ingredients in an Instant Pot. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes, then a quick release of any remaining pressure.
* **Vegetarian Version:** Omit the ham and use vegetable broth. Consider adding smoked paprika for a smoky flavor.
* **Thickening the Soup:** If you prefer a thicker soup, you can mash some of the beans with a fork or spoon before adding them to the pot. Alternatively, you can whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking. Bring to a simmer to thicken.
* **Make it a Meal:** Serve with a side salad or grilled cheese sandwich for a complete meal.
* **Freezing Instructions:** Let the soup cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This ham and bean soup is delicious on its own, but here are a few serving suggestions to elevate your meal:
* **Crusty Bread:** A classic pairing for dipping into the savory broth.
* **Grilled Cheese Sandwich:** A comforting and satisfying combination.
* **Side Salad:** A light and refreshing accompaniment.
* **Cornbread:** A sweet and savory treat that complements the soup perfectly.
* **Toppings:** Sour cream, plain yogurt, chopped green onions, shredded cheese, or a swirl of pesto.
Nutritional Information (Approximate)
(Per serving, based on estimated values and may vary depending on specific ingredients used):
* Calories: 300-400
* Protein: 25-35g
* Fat: 10-15g
* Carbohydrates: 30-40g
* Fiber: 10-15g
Frequently Asked Questions (FAQs)
* **Can I use different types of beans?** Yes! Great Northern, Navy, Cannellini, and Pinto beans all work well in this soup. Adjust cooking time as needed, depending on the bean type.
* **Can I make this soup ahead of time?** Absolutely! The soup actually tastes better the next day after the flavors have had a chance to meld.
* **How long does ham and bean soup last in the refrigerator?** It will last for 3-4 days in the refrigerator when stored in an airtight container.
* **Can I freeze ham and bean soup?** Yes, it freezes well. Let it cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months.
* **Do I need to soak the beans before making this soup?** No, this recipe uses canned beans for convenience, so no soaking is required.
* **My soup is too thick. How can I thin it out?** Add more chicken broth or water until you reach your desired consistency.
* **My soup is too thin. How can I thicken it?** Mash some of the beans, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), or simmer uncovered for a longer period to allow some of the liquid to evaporate.
Conclusion
This quick ham and bean soup is a delicious and easy way to enjoy a comforting and nutritious meal. With simple ingredients and minimal prep time, it’s perfect for busy weeknights. Don’t be afraid to customize the recipe to your liking – add your favorite vegetables, spices, or garnishes. Enjoy!
Now, grab your ingredients and get cooking! You’ll be enjoying a warm and satisfying bowl of ham and bean soup in no time. And don’t forget to share this recipe with your friends and family. Happy cooking!