Description
Pioneer Woman Ham and Bean Soup is a traditional, rustic soup made with ham, beans, and vegetables simmered in a flavorful broth. The ham provides a rich, smoky flavor that enhances the tender beans and creates a delicious, hearty soup. This dish is often made using leftover ham and a variety of beans, making it budget-friendly and perfect for batch cooking.
Ingredients
Scale
- 1 pound dried Great Northern beans (or Navy beans), soaked overnight
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 ham bone (or 2 cups diced cooked ham)
- 8 cups low-sodium chicken broth or water
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Soak the Beans
- Soak the beans overnight: Place the dried beans in a large bowl and cover them with water. Soak the beans overnight (8-12 hours) to soften them. Drain and rinse the beans before using.
Step 2: Sauté the Vegetables
- Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the onion, carrots, and celery: Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Add the garlic: Stir in the minced garlic and cook for another 1 minute, until fragrant.
Step 3: Add the Ham and Beans
- Add the ham bone or diced ham: Place the ham bone (or diced ham) into the pot with the vegetables.
- Add the beans: Stir in the soaked and drained beans.
- Pour in the broth: Pour in the chicken broth (or water) until everything is covered by liquid.
Step 4: Season and Simmer
- Season the soup: Add the bay leaf and dried thyme. Season with salt and pepper to taste.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 1 ½ to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if necessary to keep the beans submerged.
Step 5: Remove the Ham Bone and Finish the Soup
- Remove the ham bone: Once the beans are tender, remove the ham bone from the pot. Shred any meat left on the bone and return it to the soup. Discard the bone.
- Adjust seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
Step 6: Serve the Ham and Bean Soup
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a side salad.