There is something undeniably soulful about a bubbling pot of ham and bean soup simmering on the stove. It is the culinary equivalent of a warm wool blanket. Whether you are looking to use up a leftover holiday ham bone or simply craving a high-protein, budget-friendly meal, mastering how to make ham & bean soup is a rite of passage for any home cook. This dish transcends simple sustenance; it is a masterclass in building layers of flavor from humble ingredients.
The beauty of this soup lies in its transformation. You start with hard, dried beans and a salty, smoked bone, and through the magic of low and slow heat, you end up with a creamy, smoky, and deeply savory masterpiece. In this comprehensive guide, we will explore the techniques, ingredients, and secrets to creating the perfect bowl every single time.
Choosing the Right Beans for Maximum Creaminess
The foundation of any great ham and bean soup is, unsurprisingly, the beans. While you can technically use canned beans in a pinch, the true depth of flavor comes from starting with dried pulses.
Northern Beans vs. Navy Beans vs. Cannellini
Most traditional recipes call for Great Northern beans or Navy beans. Navy beans are smaller and tend to break down more easily, which naturally thickens the broth without the need for flour or cornstarch. Great Northern beans are slightly larger and hold their shape better, providing a nice textural contrast. If you prefer a meatier, more substantial bean, Cannellini (white kidney beans) are an excellent choice.
The Importance of the Soak
To achieve the perfect texture, you must properly hydrate your beans. You have two primary methods: the overnight soak and the quick soak. The overnight soak involves covering the beans with several inches of water and letting them sit for at least 8 hours. This is the preferred method as it results in the most even cooking.
If you are short on time, the quick soak method involves bringing the beans and water to a boil, boiling for two minutes, and then letting them sit off the heat for one hour. Regardless of the method, always discard the soaking water and rinse the beans before adding them to your soup pot to help reduce the sugars that cause digestive discomfort.
The Secret Weapon: The Ham Bone
While diced ham adds texture, the ham bone is what provides the soul of the soup. A leftover spiral-cut ham bone or a smoked ham hock purchased from the butcher is packed with collagen and marrow. As the soup simmers, this collagen breaks down into gelatin, giving the liquid a rich, silky mouthfeel that you simply cannot get from store-bought broth alone.
If you are using a ham hock, look for one that is meaty rather than just skin and bone. The smoky aroma released during the cooking process will permeate every single bean, creating a cohesive flavor profile that tastes like it has been aging for years.
Building the Flavor Base with Aromatics
A great soup is only as good as its aromatic foundation. You want to start with a classic mirepoix: onions, carrots, and celery. Sautéing these vegetables in a little bit of butter or olive oil before adding your liquids coaxes out their natural sweetness, which balances the heavy saltiness of the ham.
Don’t be afraid to get a little color on your vegetables. That slight caramelization adds a golden hue to your broth and a layer of complexity. Garlic is also a non-negotiable addition. Add it during the last minute of sautéing the vegetables so it becomes fragrant without burning.
Step by Step Instructions for Making Ham & Bean Soup
Once your prep is complete, the process is remarkably straightforward.
Sautéing and Deglazing
- Start by heating a large Dutch oven or heavy-bottomed stockpot over medium heat.
- Add your chopped onions, carrots, and celery. Cook until the onions are translucent.
- Stir in minced garlic and cook for another 60 seconds.
- If there are any browned bits on the bottom of the pot, use a splash of chicken stock or water to scrape them up—this is concentrated flavor.
The Long Simmer
- Add your soaked and rinsed beans, the ham bone or hocks, and your liquid. A combination of low-sodium chicken broth and water is usually best.
- Add a couple of bay leaves and a teaspoon of dried thyme.
- Avoid adding extra salt at this stage; the ham bone will release a significant amount of salt as it cooks.
- Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- Cover the pot, leaving the lid slightly ajar. You want a very slow simmer—just a few bubbles breaking the surface.
- Cook for 60 to 90 minutes, or until the beans are tender.
Finishing the Soup
- Once the beans are soft, remove the ham bone or hocks. Shred any meat remaining on the bone and return it to the pot. At this point, you can also add 2 cups of diced ham if you want a meatier soup.
- For a creamier texture, take a potato masher and gently mash about 10% of the beans directly in the pot. Alternatively, you can transfer a cup of the soup to a blender, puree it, and stir it back in.
- Season with plenty of fresh black pepper and a splash of apple cider vinegar or lemon juice. That tiny hit of acidity right at the end brightens the entire dish.
Troubleshooting Common Issues
- If your beans are still hard after two hours of simmering, it is likely due to “hard water” or old beans. Beans that have been sitting in the pantry for years lose their ability to absorb moisture. In the future, try adding a pinch of baking soda to the soaking water to help soften the skins.
- If your soup is too salty, do not despair. You can add a peeled, diced potato to the pot; the potato will absorb some of the excess salt as it cooks. Alternatively, diluting the soup with more unsalted broth or water can bring the flavors back into balance.
Storage and Reheating Tips
Ham and bean soup is one of those rare dishes that actually tastes better the next day. As it sits in the refrigerator, the flavors continue to meld and the starches from the beans further thicken the broth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- When reheating, you may need to add a splash of water or broth, as the soup will thicken significantly when cold.
- This soup also freezes beautifully. Allow it to cool completely before transferring to freezer-safe bags or containers. It will stay fresh in the freezer for up to 3 months.
Perfect Pairings for Your Meal
While this soup is a complete meal on its own, it pairs wonderfully with a side of crusty sourdough bread or traditional cornbread. The sweetness of the cornbread acts as a perfect foil to the salty, smoky beans. A simple green salad with a sharp vinaigrette can also provide a refreshing contrast to the richness of the ham.
FAQs
- Can I use canned beans instead of dried beans?
- Yes, you can use canned beans to save time. You will need about three or four 15-ounce cans of beans. Since canned beans are already cooked, you will only need to simmer the soup for about 30 minutes to allow the flavors to meld. However, be aware that the texture will be slightly different, and the broth will not be as naturally creamy as it would be when starting with dried beans.
- What should I do if my ham bone is very salty?
- If you suspect your ham bone or hock is exceptionally salty, you can “blanch” it first. Place the bone in a pot of water, bring it to a boil for 5 to 10 minutes, then discard that water and proceed with your recipe using fresh broth. This removes the initial surface salt and prevents the soup from becoming over-seasoned.
- Can I make ham and bean soup in a slow cooker?
- Absolutely. Follow the sautéing steps in a pan first for the best flavor, then transfer everything to the slow cooker. Add your soaked beans, ham bone, and liquid. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Slow cooking is an excellent way to ensure the ham bone releases all its gelatinous goodness.
- My beans are still tough after hours of cooking why?
- This is usually caused by two things: acidity or age. Adding acidic ingredients like tomatoes, vinegar, or lemon juice too early in the cooking process can prevent the beans from softening. Always add your acids at the very end. Additionally, old beans may never fully soften regardless of how long you cook them. Try to buy beans from a store with high turnover.
- Is it necessary to peel the carrots and celery?
- Peeling carrots is a matter of preference, though it results in a cleaner look and better texture. Celery does not need to be peeled, but it should be washed thoroughly to remove any grit. For a more rustic, “farmhouse” style soup, many people leave the carrot skins on for added nutrients.