Hearty Ham and Bean Soup

This hearty ham and bean soup transforms simple ingredients into a comforting bowl of warmth that feels like a hug from grandma. The rich broth develops incredible depth as the smoky ham slowly simmers with tender beans and fresh vegetables. Perfect for cold evenings or whenever you need a satisfying meal that feeds both body and soul.

I first made this soup when a surprise snowstorm kept us homebound for three days. The aroma filled our entire house as it simmered, and my family now requests it whenever the temperature drops below freezing.

Ingredients

• Dry white beans the foundation of this soup offering creamy texture and protein always look for beans without cracks or discoloration
• Smoked ham shanks or ham hocks provide deep smoky flavor and richness choose pieces with good meat to bone ratio
• Herbes de Provence offers a beautiful blend of dried herbs that elevates the broth
• Extra virgin olive oil best quality you can afford for sautéing the aromatics
• Onions celery and carrots the classic mirepoix that forms the flavor base
• Garlic fresh cloves add unmatched aroma and depth
• Tabasco sauce brightens the richness with subtle heat
• Fresh parsley adds color and fresh flavor just before serving

Step-by-Step Instructions

Soak the Beans

Place dried beans in a large pot cover with water and bring to a boil. Turn off heat and allow beans to soak for about 2 hours until slightly plumped. This preliminary step softens the beans and ensures even cooking. Drain completely before adding to the soup.

Simmer the Ham

While beans are soaking place ham shanks or hocks in a separate large pot and cover with 2 quarts of water. Add herbs then bring to a simmer over high heat. Once simmering reduce heat to maintain a gentle bubble partially covered for about one hour. During this time the meat begins to tenderize and releases its smoky essence into the broth.

Prepare the Aromatics

Heat olive oil in a sauté pan over medium high heat until shimmering but not smoking. Add chopped onions and cook for 5 to 6 minutes stirring occasionally until they become translucent and slightly golden at the edges. Add minced garlic in the final minute cooking just until fragrant being careful not to brown it which would create bitterness.

Combine Everything

After the ham has simmered for an hour creating a flavorful broth add your drained beans cooked onion mixture and the chopped celery and carrots to the pot. Stir gently to incorporate everything ensuring vegetables are submerged in the broth.

Final Simmer

Allow the soup to simmer uncovered for about 40 minutes stirring occasionally until the vegetables yield easily to a fork and the beans are completely tender. The soup will begin to thicken slightly as the beans release their natural starches. Remove ham bones carefully using tongs pull off any meat and return it to the soup discarding the bones.

Season to Perfection

Add Tabasco sauce a few drops at a time tasting between additions until you achieve your desired level of heat. Season with salt and pepper remembering that ham provides significant saltiness already. Ladle into warmed bowls and garnish with fresh parsley for color and freshness.

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The smoked ham shanks are truly the secret weapon in this recipe. I remember my grandmother insisting on visiting three different butchers to find the perfect ones with just the right amount of meat attached. She would save ham bones from holiday meals in the freezer specifically to make this soup during winter months.

Make Ahead and Storage Tips

This soup is actually improved by making it a day ahead. The flavors continue to develop as it sits in the refrigerator overnight. When properly cooled and stored in airtight containers it will keep beautifully in the refrigerator for up to 5 days. The soup may thicken considerably when chilled which is completely normal. Simply add a splash of water or broth when reheating to achieve your desired consistency. For longer storage freeze portions in freezer safe containers leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Tasty Variations

While this classic version is perfect as written you can easily customize this soup to suit your preferences. For a spicier version add a diced jalapeño with the vegetables or stir in a teaspoon of smoked paprika. Make it more substantial by adding diced potatoes during the last 30 minutes of cooking. For a more Mediterranean flavor profile replace the Herbes de Provence with oregano and rosemary then finish with a squeeze of lemon juice before serving. You can also transform leftovers by pureeing a portion to create a thicker almost stew like consistency.

Serving Suggestions

This robust soup deserves proper accompaniments to complete the meal. A crusty loaf of sourdough bread is perfect for sopping up the flavorful broth. For a complete dinner serve smaller portions as a starter followed by a simple green salad dressed with vinaigrette. If serving as a main course consider a side of cornbread or biscuits. A crisp white wine like Pinot Grigio or even a light beer pairs wonderfully with the savory flavors. For a special touch offer small bowls of additional toppings like freshly grated Parmesan cheese thinly sliced green onions or extra cracked black pepper.

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Recipe FAQs

→ Can I use canned beans instead of dried?

Yes, you can substitute 2-3 cans of drained and rinsed white beans (like cannellini or Great Northern) instead of dried beans. If using canned beans, skip the soaking step and add them when combining vegetables with the ham broth.

→ What's the difference between ham shanks and ham hocks?

Ham shanks contain more meat than ham hocks, making them better for a meatier soup. Ham hocks have less meat but provide excellent flavor to the broth. Choose shanks if you want more ham pieces in each serving.

→ Can I make this soup in a slow cooker?

Yes, this soup adapts well to a slow cooker. Soak beans as directed, sauté the vegetables, then combine everything in a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours until beans are tender and meat falls off the bone.

→ How can I thicken the soup if desired?

To thicken the soup, you can mash some of the beans against the side of the pot with a spoon during the final 30 minutes of cooking. Alternatively, puree about 1-2 cups of the soup in a blender and return it to the pot for a creamier consistency.

→ How should I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves after a day as ingredients meld together. This soup also freezes well for up to 3 months in freezer-safe containers.

→ What can I serve with this soup?

This hearty soup pairs wonderfully with crusty bread, cornbread, or a simple green salad. For a complete meal, serve with buttermilk biscuits or a grilled cheese sandwich for dipping into the flavorful broth.