Ham and bean soup is a quintessential comfort food that has graced kitchen tables for generations. Whether you are looking to utilize a leftover holiday ham bone or simply craving a hearty, protein-packed meal on a chilly evening, this dish is a reliable classic. The beauty of this recipe lies in its simplicity and the deep, smoky flavor that develops as the beans and meat simmer together. In this guide, we will explore the nuances of creating a soul-warming bowl of soup, covering everything from bean selection to thickening techniques and storage tips.
Choosing the Right Ingredients for Your Soup
The foundation of any great ham and bean soup is the quality of its components. While the recipe is humble, selecting the right type of bean and the best cut of ham will make a significant difference in the final texture and taste.
Selecting the Best Beans
Most traditional recipes call for white beans. The most common varieties include:
- Navy Beans: These are small, oval-shaped beans that cook relatively quickly. They have a mild flavor and a creamy texture that helps naturally thicken the broth as they break down.
- Great Northern Beans: Slightly larger than navy beans, these hold their shape a bit better while still providing a delicate, nutty flavor.
- Cannellini Beans: Also known as white kidney beans, these are the largest of the white beans and offer a very meaty texture.
- 15-Bean Mix: For those who enjoy a variety of textures and colors, a multi-bean soup mix adds complexity and visual appeal to the pot.
The Role of the Ham
The ham provides the salt, the fat, and the smoky essence of the dish. You have a few options depending on what is in your refrigerator:
- The Ham Bone: If you have a leftover bone from a spiral ham or a roasted shank, this is gold. The marrow and connective tissue release collagen as they simmer, creating a rich, velvety mouthfeel.
- Ham Hocks or Shanks: If you don’t have a leftover bone, you can purchase smoked ham hocks or shanks. Shanks tend to have more meat, while hocks are primarily used for their intense smoky flavor.
- Diced Ham Steak: For a quicker version or to add extra bulk, a cubed ham steak works perfectly.
Step-by-Step Instructions on How to Make Ham n Bean Soup
Making this soup is a lesson in patience, but the active prep time is minimal. Follow these steps to ensure your beans are tender and your broth is flavorful.
Preparing the Dried Beans
If you are using dried beans, you must prepare them to ensure they cook evenly. Most cooks prefer the overnight soak method. Place your sorted and rinsed beans in a large bowl and cover them with at least four inches of water. Let them sit at room temperature for 8 to 12 hours. If you are short on time, you can use the quick-soak method: bring the beans and water to a boil for 2 minutes, then remove from heat, cover, and let them sit for 1 hour. Always drain and rinse the beans after soaking to remove the complex sugars that can cause digestive discomfort.
Building the Flavor Base
Start by sautéing your aromatics. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil or butter over medium heat. Add diced onions, carrots, and celery—often referred to as a mirepoix. Cook these for about 5 to 8 minutes until the onions are translucent and the vegetables have softened. Add minced garlic during the last minute of sautéing to avoid burning it.
The Simmering Process
Once your vegetables are ready, add your soaked beans and your ham bone or hocks to the pot. Pour in enough liquid to cover the ingredients by about an inch. While water is traditional and allows the ham flavor to shine, using chicken broth adds an extra layer of savory depth.
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar. Let the soup simmer for about 90 minutes to 2 hours. You will know it is ready when the beans are tender enough to mash easily against the side of the pot with a spoon and the meat is falling off the bone.
Finishing Touches
Remove the ham bone or hocks from the pot. Once they are cool enough to handle, shred any remaining meat and return it to the soup, discarding the bone, fat, and skin. Season the soup with black pepper and a pinch of dried thyme or a bay leaf. Be cautious with salt; ham is naturally very salty, so it is best to taste the soup at the very end before adding more. A splash of apple cider vinegar or lemon juice right before serving can brighten the heavy flavors.
Pro Tips for the Perfect Consistency
The texture of ham and bean soup can range from a thin broth to a thick, stew-like consistency. If you find your soup is too thin after the beans are cooked, there are several ways to fix it:
- The Mash Method: Take a potato masher or a large fork and crush a portion of the beans directly in the pot. The released starches will act as a natural thickener.
- The Blender Technique: Transfer about two cups of the soup (beans and liquid) to a blender and purée until smooth. Stir the purée back into the main pot for a creamy finish.
- Reduction: Simmer the soup uncovered for an additional 20 to 30 minutes. This allows some of the liquid to evaporate, concentrating the flavors and thickening the base.
Storing and Reheating Your Soup
Like many stews, ham and bean soup often tastes better the next day after the flavors have had time to “marry.”
Refrigeration
Allow the soup to cool completely at room temperature for no more than two hours. Transfer it to airtight containers and store it in the refrigerator. It will stay fresh for 3 to 5 days. Note that the beans will continue to absorb liquid as the soup sits, so you may need to add a splash of water or broth when reheating.
Freezing for Later
This soup freezes exceptionally well because it does not contain dairy or delicate vegetables that turn to mush. Pour the cooled soup into freezer-safe bags or containers, leaving about an inch of headspace for expansion. It can be frozen for up to 3 months. To serve, thaw the soup overnight in the refrigerator and reheat it gently on the stovetop over low-medium heat.
Frequently Asked Questions
Can I make ham and bean soup with canned beans instead of dried? Yes, you can certainly use canned beans to save time. You will need about three to four 15-ounce cans of beans for a standard batch. Since canned beans are already cooked, you only need to simmer the soup for about 30 minutes to allow the flavors to blend. However, keep in mind that dried beans often provide a richer texture and a more “homemade” taste.
Why are my dried beans still hard after hours of cooking? There are usually two culprits for hard beans: age and acidity. If your dried beans have been sitting in the pantry for several years, they may never soften completely. Additionally, adding acidic ingredients like tomatoes, vinegar, or lemon juice too early in the cooking process can toughen the skins of the beans. Always add acidic components at the very end once the beans are tender.
What should I serve with ham and bean soup? The classic pairing for ham and beans is a thick slice of warm cornbread. The sweetness of the corn balances the salty, smoky soup perfectly. Other great options include crusty sourdough bread, a simple green side salad, or even a scoop of white rice placed directly in the bowl.
Can I make this in a slow cooker? Absolutely. To make slow cooker ham and bean soup, add your soaked beans, aromatics, ham bone, and liquid to the crockpot. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. If using unsoaked navy beans, you may need closer to 9 or 10 hours on low. The long, slow heat is excellent for breaking down tough ham hocks.
How do I prevent the soup from becoming too salty? The best strategy is to use low-sodium chicken broth or plain water as your liquid base. Since the ham bone and diced ham release a significant amount of salt during the simmering process, you should wait until the very end of the cooking time to taste the broth. If the soup does end up too salty, you can add a peeled, diced potato to the pot while it simmers; the potato will absorb some of the excess salt.