Ham And Bean Soup
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Ham and bean soup is a classic comfort dish that brings warmth and satisfaction in every spoonful. Packed with protein and fiber, this hearty soup combines tender beans and savory ham, making it a perfect meal for any occasion. Whether you’re looking for a nourishing weeknight dinner or a dish to feed a crowd, this recipe is sure to impress and delight your taste buds.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 6 people. Preparation time is 15 minutes, and cooking time is approximately 1 hour.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g protein, 8g fat, 30g carbohydrates, 6g fiber, and 600mg sodium. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Begin by soaking 1 cup of mixed beans overnight.
2. Drain and rinse the soaked beans before cooking.
3. In a large pot, sauté 1 diced onion and 2 minced garlic cloves in olive oil until softened.
4. Add 2 diced carrots and 2 diced celery stalks, cooking until tender.
5. Stir in 2 cups of diced ham and cook for an additional 5 minutes.
6. Add the soaked beans to the pot along with 6 cups of chicken broth.
7. Season with 1 teaspoon of thyme, 1 bay leaf, and salt and pepper to taste.
8. Bring the mixture to a boil, then reduce heat and simmer for 45 minutes.
9. Remove the bay leaf and check the beans for tenderness; they should be soft but not mushy.
10. Adjust seasonings as necessary and serve hot.
Alternative Ingredients
You can substitute the mixed beans with canned beans for a quicker option or use turkey ham instead of traditional ham for a lighter dish. Additionally, feel free to add different vegetables like spinach or kale for added nutrition.
Serving and Pairings
This ham and bean soup pairs wonderfully with crusty bread or a simple green salad. You can also serve it with cornbread for a hearty meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop or in a microwave until heated through.
Cooking Mistakes
- Not soaking the beans properly can lead to longer cooking times.
- Using too much salt can overpower the dish.
- Overcooking the beans may make them mushy.
- Forgetting to remove the bay leaf before serving.
- Not adjusting seasonings after cooking can result in bland soup.
Helpful Tips
- Use a variety of beans for added flavor and texture.
- For extra richness, add a splash of vinegar before serving.
- Make it a day ahead for enhanced flavors.
- Garnish with fresh herbs like parsley or thyme for a pop of color.
FAQs
Can I use canned beans instead of dried beans?
Yes, using canned beans is a great time-saver. Just add them in the last 15 minutes of cooking to warm them through.
How can I make this soup vegetarian?
You can omit the ham and use vegetable broth instead. Add more vegetables for flavor.
What type of ham works best?
Smoked ham hocks or leftover holiday ham are excellent choices for flavor.
Can I add more vegetables to the soup?
Absolutely! Feel free to include vegetables like zucchini or bell peppers for added nutrition.
How do I thicken the soup?
You can mash some of the beans against the side of the pot or add a cornstarch slurry to thicken the soup.
Conclusion
Ham and bean soup is not just a dish; it’s a warm embrace on a chilly day. This recipe is simple, hearty, and full of flavor, making it a perfect choice for family dinners or meal prep. Enjoy the comforting taste and the satisfaction it brings!
Ham And Bean Soup
Ingredients
- 1 cup mixed beans soaked overnight
- 2 cups diced ham
- 1 large onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Soak the mixed beans overnight, then drain and rinse.
- In a large pot, sauté the onion and garlic in olive oil until softened.
- Add the carrots and celery, cooking until tender.
- Stir in the diced ham and cook for about 5 minutes.
- Add the soaked beans, chicken broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Check the beans for tenderness; adjust seasoning as needed.
- Remove the bay leaf and serve hot.
