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Ham and Bean Soup Recipe
Ash Tyrrell

Ham and Bean Soup Recipe

I recently made this ham and bean soup, and let me tell you—it’s pure comfort in a bowl. There’s something about the aroma of simmering ham with beans and vegetables that just warms your whole kitchen
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Total Time 3 hours 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound 2 1/2 cups dry white beans, such as cannellini or Great Northern – they create a creamy, thick texture.
  • 2 quarts water – enough to cover the beans and make a rich broth.
  • 2 to 3 pounds smoked ham shanks or ham hocks – shanks have more meat giving the soup a heartier flavor.
  • 2 teaspoons Herbes de Provence or Italian seasoning – adds aromatic depth.
  • 1 tablespoon extra virgin olive oil – enhances the sautéed veggies with richness.
  • 1 cup diced onions about 1 small onion – provides a savory base.
  • 1 cup chopped celery 2–3 ribs – adds subtle earthiness and crunch.
  • 2/3 cup chopped carrots 1 medium carrot – contributes a natural sweetness.
  • 2 –3 cloves garlic minced – for a warm, pungent punch.
  • Tabasco sauce – optional for a touch of heat.
  • Salt and pepper – to taste.
  • Fresh parsley – for garnish and freshness.

Method
 

  1. I always start by soaking my beans in plenty of water. Boil water, remove from heat, and let the beans sit for about 2 hours. This softens them and reduces cooking time.
  2. While beans soak, I simmer the smoked ham in a stockpot with water. This creates a deeply flavorful broth as the meat slowly releases its smoky goodness.
  3. I heat olive oil and sauté onions, celery, carrots, and garlic until fragrant. This builds a savory foundation that blends beautifully with the beans and ham.
  4. Once beans are soaked and drained, I add them to the ham broth along with sautéed vegetables and seasonings. Simmer everything for 2–3 hours until beans are tender and the flavors meld.
  5. I taste the soup and adjust salt, pepper, and a dash of Tabasco if desired. Garnish with fresh parsley before serving for a fresh, bright touch.

Notes

  • I always choose fresh herbs rather than dried for a brighter flavor.
  • Letting the soup sit overnight makes the flavors even richer.
  • I remove the ham bones after cooking, shred the meat, and return it to the pot for easy eating.
  • Skim any excess fat off the top for a cleaner broth.
  • I like adding a squeeze of lemon juice just before serving to balance the richness.