Classic Ham & Bean Soup

Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, seasonings and a few secret ingredients until magic happens. Soups on folks! Simply SatedClassic Ham & Bean Soup must have super powers. Even though it has no arms, it hugs me just like the Boy in Margery Williams’ The Velveteen Rabbit hugs his favorite bunny.

Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, seasonings and a few secret ingredients until magic happens. Soups on folks! Simply SatedI just ate a bowl full of this deliciousness and feel so darn cozy, warm & snuggly right now. I love it and especially love it served over a thick slice of skillet cornbread.

Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, seasonings and a few secret ingredients until magic happens. Soups on folks! Simply SatedThat’s what I’m talkin’ about!!

The main reason Classic Ham & Bean Soup affects me so strongly is it reminds me of my dad. My dad made the best Navy Beans & Ham (dad used navy beans). Every time I make bean soup, I picture Dad standing in the kitchen, lifting the ham bone out of the huge soup pot and picking the juicy meat off the bone. I see him tasting it, choosing the perfect seasonings and sprinkling to his heart’s content. He never followed a recipe – he followed his senses and always got it just right. Sadly, I never took notes or watched him as closely as I should have, but I think he would be proud of my efforts.

Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, seasonings and a few secret ingredients until magic happens. Soups on folks! Simply SatedClassic Ham & Bean Soup is an ultimate comfort food for me.   It reminds me of home. It reminds me of my dad.

Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, seasonings and a few secret ingredients until magic happens. Soups on folks! Simply SatedEnjoy!

Two of my other favorite Simply Sated bean recipes are White Chicken Chili  and Apple Brown Sugar Baked Beans.

Classic Ham & Bean Soup

White beans & ham simmered w/onions, carrots, celery, seasonings and a few secret ingredients until magic happens.
Course Entree, Soup
Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Servings 6 -8
Author Susie Gall

Ingredients

  • *NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
  • 1 lb Great Northern Beans Navy or Cannellini beans can be substituted
  • Water to cover beans while soaking
  • 4 cups chicken stock
  • 4 cups water
  • 1-2 lb ham hock or ham bone
  • 1-2 lb ham shank
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 sweet yellow onion peeled & diced
  • 5 carrots peeled cut into 1/8” slices
  • 2 stalks celery cut into 1/8” slices (optional)
  • 3 cloves garlic minced
  • 1 teaspoon dried Parisien Herb or dried thyme
  • 1 teaspoon dry mustard
  • 1-2 teaspoons ground black pepper
  • 1 teaspoon Kosher salt possibly, but taste first
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon smoked paprika
  • ¼ teaspoon nutmeg
  • 3 bay leaves
  • 4-6 bacon strips
  • Hot sauce - optional
  • Garnish: Chopped parsley or cilantro
  • Corn bread for serving

Instructions

  1. Rinse beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove water from heat and add the beans. Place the lid on the pot and allow the beans to soak 2 hours, then drain the water.
  2. Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
  3. Add carrots, onions and celery and sauté until tender.
  4. Add garlic and cook 30 seconds more.
  5. Add all soup ingredients except the beans to the vegetables and bring to a boil, then reduce temperature to LOW and simmer 1 hour. Stir periodically.
  6. Drain the beans then add them to the soup. Bring to a boil, then reduce temperature to LOW and simmer 2 hours or until the meat begins to fall away from the bones. Stir periodically.
  7. Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.
  8. When ready to serve, remove bacon strips and bay leaves.
  9. If desired, add a dash or two of hot sauce.
  10. Serve with corn bread and garnish with fresh cilantro or parsley.
  11. Enjoy!

Classic Ham & Bean Soup. White beans & ham simmered w/onions, carrots, seasonings and a few secret ingredients until magic happens. Soups on folks! Simply Sated

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    Comments

    Linda
    This is so one of my very favorite foods plus the bonus corn bread. This looks so good to eat I can hardly wait to make it. Thank you for putting it on your blog...oh YUM!
    Erin
    Looks awesome! Planning on making it on Saturday. A sophisticated version from what I grew up with. One question--do I cook the bacon first? And then I take it out before serving? Thanks!
      J. GRECO
      Do I cook bacon First? Or place uncooked bacon in pot with veggies n Stock? Thank you.
        Susie Gall
        Very good question, do not cook the bacon before adding it to the soup. I add the bacon to add the bacon fat and flavor to the soup, and the bacon strips are removed before eating. Thanks so much.
    Sharon Evans
    Can you freeze bean soup once its done??????
      Susie Gall
      Yes, the soup can be frozen and I have done so many times. I do notice a slight change of texture in the beans, but it is so slight it doesn't bother me. I would say the soup is best when eaten fresh, but it is still delicious after freezing (if that makes any sense). Thanks so much for dropping by.
    Jackie Huffman
    I have not been able to print this recipe. Do you know why?
      Susie Gall
      No, I don't know why you are unable to print the recipe. I tested it a few minutes ago, and it worked well. Good luck, I hope you get things figured out.
    Jackie Huffman
    are chicken stock and water considered when it says to add vegetable ingredients?
      Susie Gall
      Hello Jackie, add chicken stock and water where the recipe says, "Add all soup ingredients except the beans..." Thanks for visiting Simply Sated. I hope you enjoy the soup.

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