Description
This ham and bean soup is a comforting dish packed with flavor from tender ham, creamy beans, and vibrant veggies. Perfect for dinners, it’s a true crowd-pleaser!
Ingredients
Scale
- 1 cup dry navy, great northern, or cannellini beans
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 4 stalks celery (sliced)
- 3 medium carrots (peeled and sliced)
- 3 medium parsnips (peeled and sliced ½" thick)
- 4 cups chicken broth
- 1 tablespoon white wine vinegar
- 1½ pounds meaty pork hocks or ham bone
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 bay leaf
- ½ teaspoon salt (plus extra to taste)
- ¼ teaspoon ground black pepper (plus extra to taste)
Instructions
- Prepare the beans by boiling them for 2 minutes, then set aside covered for an hour.
- Sauté the onions, celery, carrots, and parsnips in olive oil until softened.
- Combine vegetables with broth, beans, vinegar, ham hock, and seasonings in a stockpot.
- Bring to a gentle boil, then reduce heat and simmer for 60–70 minutes, stirring occasionally.
- Taste for seasoning and adjust as needed. Shred ham and stir back into the soup before serving.
Notes
Use overnight soaking for beans to avoid mushiness.
Vegetable substitutions can enhance flavor and variety.
Leftover ham speeds up the recipe while adding flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg