What ingredients are in ham and bean soup?

The essential ingredients in how to make ham and bean soup include smoked ham or a ham bone, navy beans, onions, carrots, celery, garlic, thyme, and bay leaves. These basics create a flavorful, smoky broth. You can add extras like bacon for richness or kale for a fresh twist. The key is balancing the salty ham with earthy beans and aromatic vegetables for perfect harmony in every spoonful.

What are common mistakes when making bean soup?

Even experienced cooks can run into issues when figuring out how to make ham and bean soup. The most common mistakes include: Skipping the soak: Dried beans need soaking to cook evenly and soften properly. Cooking too fast: High heat breaks beans apart and turns the broth cloudy. Adding salt too early: Salt toughens beans if added before they’re tender. Forgetting acid balance: A touch of vinegar or lemon juice brightens the final flavor. Taking time to simmer gently is what transforms your soup from good to truly unforgettable.

How long does ham and bean soup last?

When stored correctly, ham and bean soup stays fresh in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months in airtight containers. Always reheat it gently on the stove to preserve the beans’ creamy texture and smoky flavor.

What do you use to thicken ham and bean soup?

If you want to thicken your soup naturally , here’s how to make ham and bean soup creamier without adding flour or cream: Mash a portion of the beans directly in the pot using a wooden spoon. Blend one cup of soup and stir it back in. Simmer uncovered for 10–15 minutes to let the broth reduce slightly. These methods enhance the body of the soup while keeping its rustic texture intact.

What ingredients are in ham and bean soup?

Ham, beans, onions, carrots, celery, garlic, thyme, bay leaves, and broth form the base of how to make ham and bean soup. You can also add bacon or kale for extra flavor.

What are common mistakes when making bean soup?

The most common mistakes when learning how to make ham and bean soup include not soaking beans, adding salt too early, and cooking on high heat which causes beans to split.

How long does ham and bean soup last?

Ham and bean soup lasts up to five days in the refrigerator and up to three months in the freezer when stored properly in airtight containers.

What do you use to thicken ham and bean soup?

To thicken ham and bean soup naturally, blend a small portion of beans and stir them back in, or simmer uncovered for 15 minutes to reduce the broth.

How to Make Ham and Bean Soup – 5 Expert Tips for Perfect Comfort

Description

A rich and hearty soup made with smoky ham, tender beans, and classic vegetables. This is how to make ham and bean soup that feels like home.

Ingredients

Scale

2 cups dried navy beans

1 lb smoked ham bone or diced ham

1 medium onion, chopped

2 carrots, sliced

2 celery stalks, diced

3 garlic cloves, minced

2 bay leaves

1 tsp thyme (or 1 sprig fresh)

6 cups chicken broth

Salt and pepper to taste

2 tbsp olive oil

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Instructions

1. Soak beans overnight and rinse.

2. Heat olive oil and sauté onions, celery, and carrots.

3. Add garlic, bay leaves, thyme, and ham bone.

4. Pour in beans and broth; bring to a boil.

5. Reduce heat and simmer for 1½–2 hours.

6. Remove ham bone, shred meat, return to pot.

7. Season to taste and serve warm.

Notes

For a thicker texture, blend 1 cup of soup and stir back in.

Freezes beautifully for up to 3 months.

Add cumin or paprika for a Moroccan twist.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Soups
Method: Simmering
Cuisine: American / Moroccan Fusion

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 24g
Cholesterol: 45mg