Ham and bean soup: the secret to making it from scratch

Indulge in the comforting warmth of a homemade ham and bean soup, a classic dish that tantalizes taste buds and nourishes the soul. This step-by-step guide will empower you to create this culinary masterpiece from scratch, ensuring a flavorful and satisfying experience.

Gather Your Ingredients

• 1 pound dried Great Northern beans, soaked overnight
• 1 pound ham bone, meaty if possible
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon black pepper
• 8 cups chicken or vegetable broth
• 1 cup chopped cooked ham
• Salt to taste

Prepare the Beans

• Rinse the soaked beans thoroughly and discard any debris.
• Place the beans in a large pot or Dutch oven and cover with fresh water.
• Bring to a boil, then reduce heat and simmer for 2-3 hours, or until tender but still slightly firm.

Cook the Ham Bone

• While the beans are simmering, place the ham bone in a separate pot and cover with water.
• Bring to a boil, then reduce heat and simmer for 1 hour, or until the meat is tender and falling off the bone.

Sauté the Vegetables

• In a large skillet, heat a drizzle of olive oil over medium heat.
• Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Stir in the garlic, thyme, oregano, bay leaf, and black pepper. Cook for 1 minute more.

Combine the Ingredients

• Drain the beans and add them to the skillet with the vegetables.
• Add the ham bone broth and chicken or vegetable broth.
• Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beans are fully tender.

Add the Ham

• Remove the ham bone from the soup and discard.
• Add the chopped cooked ham to the soup and stir to combine.

Season and Serve

• Season the soup with salt to taste.
• Serve hot with crusty bread or crackers for dipping.

Tips for the Perfect Ham and Bean Soup

• Use a meaty ham bone for extra flavor.
• Don’t overcook the beans, as they should still have a slight bite to them.
• If you don’t have time to soak the beans overnight, you can use a quick-soaking method: bring the beans to a boil in water, then remove from heat and let stand for 1 hour before draining and cooking.
• Add other vegetables to your soup, such as potatoes, corn, or green beans.
• Serve the soup with a dollop of sour cream or grated Parmesan cheese for an extra touch of richness.

The Joy of Homemade Ham and Bean Soup

Nothing beats the satisfaction of creating a delicious and nourishing meal from scratch. Ham and bean soup is a perfect dish for a cold winter day, a comforting meal for the soul, and a testament to the joy of home cooking.

Answers to Your Questions

How long does ham and bean soup last in the refrigerator?

Ham and bean soup can be stored in the refrigerator for up to 3 days.

Can I freeze ham and bean soup?

Yes, ham and bean soup can be frozen for up to 3 months. Defrost overnight in the refrigerator before reheating.

What can I serve with ham and bean soup?

Ham and bean soup pairs well with crusty bread, crackers, or a side salad.