Transform ham and bean soup with a nutrient-rich twist: can great northern beans steal the show?

Ham and bean soup is a hearty and comforting dish that’s perfect for a cold winter day. While the traditional recipe calls for navy beans, you can also use other types of beans, such as great northern beans. In this blog post, we’ll explore the pros and cons of using great northern beans in ham and bean soup, and we’ll provide a recipe for a delicious soup using these beans.

What are Great Northern Beans?

Great northern beans are a type of white bean that is slightly larger than navy beans. They have a mild, nutty flavor and a creamy texture. Great northern beans are a good source of fiber, protein, and iron.

Pros of Using Great Northern Beans in Ham and Bean Soup

• Creamy texture: Great northern beans have a creamy texture that makes them a good choice for soups and stews.
• Mild flavor: The mild flavor of great northern beans won’t overpower the other ingredients in your soup.
• High in fiber: Great northern beans are a good source of fiber, which can help to keep you feeling full and satisfied.
• Good source of protein: Great northern beans are also a good source of protein, which is essential for building and repairing tissues.

Cons of Using Great Northern Beans in Ham and Bean Soup

• Longer cooking time: Great northern beans take longer to cook than navy beans, so you’ll need to plan ahead if you’re using them in your soup.
• More expensive: Great northern beans are typically more expensive than navy beans.

Recipe for Ham and Bean Soup with Great Northern Beans

Ingredients:

• 1 pound dried great northern beans, picked over and rinsed
• 8 cups water
• 1 ham bone
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Salt to taste

Instructions:

1. In a large pot, combine the beans, water, ham bone, onion, carrots, celery, thyme, oregano, and black pepper.
2. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beans are tender.
3. Season with salt to taste.
4. Serve hot with cornbread or crackers.

Tips for Cooking Great Northern Beans in Ham and Bean Soup

• Soak the beans overnight: Soaking the beans overnight will help to reduce the cooking time.
• Use a slow cooker: If you have time, cook the soup in a slow cooker on low for 6-8 hours.
• Add more liquid as needed: If the soup becomes too thick, add more water or broth.
• Don’t overcook the beans: Overcooked beans will become mushy.

Variations on Ham and Bean Soup with Great Northern Beans

• Add other vegetables: Feel free to add other vegetables to your soup, such as potatoes, green beans, or corn.
• Use different beans: You can also use other types of beans in your soup, such as navy beans, pinto beans, or black beans.
• Add meat: If you want a more hearty soup, add some cooked ham, bacon, or sausage.
• Make it vegetarian: To make a vegetarian version of the soup, omit the ham bone and use vegetable broth instead of chicken broth.

Final Thoughts:

Great northern beans are a versatile ingredient that can be used in a variety of dishes, including ham and bean soup. They have a mild flavor and a creamy texture that make them a good choice for soups and stews. While they do take longer to cook than navy beans, they are still a delicious and nutritious option.

Top Questions Asked

1. Can I use canned great northern beans in ham and bean soup?

Yes, you can use canned great northern beans in ham and bean soup. However, be sure to rinse the beans thoroughly before adding them to the soup.

2. How can I make my ham and bean soup thicker?

You can make your ham and bean soup thicker by adding a cornstarch slurry. To make a cornstarch slurry, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Stir until the cornstarch is dissolved, then add it to the soup and bring to a boil. The soup will thicken as it boils.

3. How can I add more flavor to my ham and bean soup?

You can add more flavor to your ham and bean soup by adding herbs and spices. Some good options include thyme, oregano, rosemary, and bay leaves. You can also add a splash of white wine or sherry to the soup.