Description:
This Ham and Great Northern Bean Soup is a comforting and flavorful dish perfect for a chilly day. It transforms leftover ham into a satisfying and nutritious meal. Packed with tender beans, savory ham, and aromatic vegetables, this soup is easy to make and even better the next day. It’s a one-pot wonder that’s both economical and delicious, appealing to cooks of all skill levels. This recipe offers a delightful blend of smoky, salty, and earthy flavors that warm you from the inside out.
Why you will love this recipe:
You’ll adore this Ham and Great Northern Bean Soup for several reasons. Firstly, it’s incredibly easy to prepare. With minimal effort, you can create a hearty and satisfying meal. Secondly, it’s a fantastic way to use up leftover ham, reducing food waste and maximizing your ingredients. The soup is also incredibly versatile; you can easily customize it to your taste preferences by adding different vegetables, spices, or herbs. Finally, the rich and comforting flavors are undeniably delicious, making it a family favorite that everyone will enjoy. The soup is also relatively healthy, providing a good source of protein, fiber, and essential nutrients. Its simplicity, versatility, and comforting flavors make it a winning recipe for any occasion. The aroma of the soup simmering on the stovetop fills your kitchen with a welcoming warmth, making it a perfect dish for a cozy night in. It’s the kind of recipe that you’ll find yourself making again and again.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- A pinch of crushed red pepper flakes (adjust to taste)
- 4 cups chicken or vegetable broth
- 2 cups chopped cooked ham (can use leftover ham)
- 2 cans (15 oz each) Great Northern Beans, rinsed and drained
- Kosher salt and black pepper, to taste
- Optional: Chopped fresh parsley, for garnish
Preparation:
Step 1: Begin by preparing your vegetables. Chop the onion, carrots, and celery into small, uniform pieces. Mince the garlic finely. This ensures even cooking and a consistent texture throughout the soup. Having all your ingredients prepped and ready to go will make the cooking process smoother and more efficient. Also, ensure your ham is chopped into bite-sized pieces. If using leftover ham, trim off any excess fat or skin before chopping.
Step 2: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté the vegetables until they are softened and translucent, about 5-7 minutes. Stir them occasionally to prevent burning. This step is crucial as it builds the flavor base of the soup. The vegetables should be tender but not browned.
Step 3: Add the minced garlic to the pot and cook for an additional minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic should release its aroma and infuse the vegetables with its savory flavor. This adds depth and complexity to the soup.
Step 4: Stir in the bay leaves, dried thyme, paprika, and crushed red pepper flakes. Cook for another minute, stirring constantly, to toast the spices. Toasting the spices enhances their flavor and aroma, adding another layer of complexity to the soup. The heat will release the essential oils in the spices, making them more potent.
Step 5: Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, and add the chopped ham and rinsed Great Northern Beans. Season the soup with kosher salt and black pepper to taste. Remember that the ham will likely be salty, so adjust the seasoning accordingly.
Step 6: Simmer the soup for 15-20 minutes, stirring occasionally, allowing the flavors to meld together. This simmering process allows the ingredients to fully incorporate and the flavors to deepen. The ham and beans will become more tender, and the soup will thicken slightly.
Step 7: Before serving, remove and discard the bay leaves. Taste the soup and adjust the seasoning as needed. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. The parsley adds a touch of freshness and color to the dish.
COOKING Rating:
Easy
Serving Suggestions:
Serve this Hearty Ham and Great Northern Bean Soup hot, accompanied by crusty bread or a grilled cheese sandwich. It also pairs well with a simple green salad or cornbread. For a heartier meal, consider serving it with a dollop of sour cream or a sprinkle of shredded cheese. This soup is also delicious served as a starter for a larger meal or as a light lunch.
Tips:
- For a richer flavor, use homemade chicken or vegetable broth.
- If you don’t have Great Northern Beans, you can substitute cannellini beans or navy beans.
- To make the soup creamier, blend a portion of it with an immersion blender before serving.
- This soup can be made ahead of time and reheated. It actually tastes even better the next day!
- Feel free to add other vegetables, such as potatoes, spinach, or kale.
- For a spicier soup, add more crushed red pepper flakes or a dash of hot sauce.
- If using a ham bone, simmer it in the broth for extra flavor before adding the ham and beans.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 350-400 per serving
Protein: 25-30 grams per serving
Sodium: Varies depending on the saltiness of the ham and broth; adjust accordingly
Conclusion:
This Hearty Ham and Great Northern Bean Soup is a simple yet satisfying recipe that’s perfect for any occasion. Its comforting flavors, ease of preparation, and versatility make it a winner in any kitchen. Whether you’re looking for a quick weeknight meal or a cozy weekend lunch, this soup is sure to please. So, gather your ingredients, put on your apron, and enjoy the process of creating this delicious and nourishing soup. It’s a guaranteed crowd-pleaser that will leave everyone feeling warm and content. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use a slow cooker to make this soup?
A: Absolutely! This recipe is easily adapted for a slow cooker. Sauté the onions, carrots, and celery as directed in the first few steps and then transfer everything to your slow cooker. Add the garlic, bay leaves, thyme, paprika, red pepper flakes, broth, ham, and beans. Cook on low for 6-8 hours or on high for 3-4 hours. Discard the bay leaves before serving. Using a slow cooker allows the flavors to meld together beautifully over a longer period, resulting in an even more flavorful soup. Just ensure you adjust the liquid level as needed, since slow cookers retain more moisture.
Q2: What can I substitute for Great Northern Beans if I don’t have them on hand?
A: If you don’t have Great Northern Beans, Cannellini beans (white kidney beans) or Navy beans are excellent substitutes. Both have a similar creamy texture and mild flavor that will work well in this soup. Cannellini beans are slightly larger and have a slightly more robust flavor, while Navy beans are smaller and have a milder, more delicate flavor. Either option will provide the same hearty, filling quality to your soup. You could even use pinto beans for a slightly different, earthier flavor profile.
Q3: My ham is quite salty; how can I adjust the recipe to prevent the soup from being too salty?
A: If your ham is particularly salty, there are several ways to mitigate the saltiness of the soup. First, taste the ham before adding it to the soup and adjust the amount you use accordingly. Second, use low-sodium chicken or vegetable broth. Third, rinse the Great Northern Beans thoroughly before adding them. Finally, add salt gradually, tasting as you go, and remember that you can always add more salt but can’t take it away. If you find the soup is still too salty, you can add a squeeze of lemon juice or a small amount of vinegar, which can help balance the flavors. Adding a peeled and halved potato while simmering can also help absorb excess salt, just remember to remove it before serving.
Q4: Can I freeze this soup for later?
A: Yes, this soup freezes very well! Allow the soup to cool completely before transferring it to freezer-safe containers or zip-top bags. If using bags, lay them flat in the freezer to save space. Be sure to leave some room at the top of the container as the soup will expand when frozen. The soup can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop or in the microwave, adding a little broth or water if needed to thin it out. The texture might be slightly different after freezing and thawing, but the flavor will remain delicious.
Q5: I don’t have any fresh parsley for garnish. What else could I use?
A: If you don’t have fresh parsley, there are several other options you can use to garnish the soup. Chopped fresh chives or a sprinkle of dried parsley can add a similar fresh, herbaceous note. You could also use a dollop of sour cream or plain Greek yogurt for a creamy topping, or a sprinkle of shredded cheese for a richer flavor. A drizzle of olive oil can add a touch of richness and sheen. If you want to add some heat, a pinch of red pepper flakes or a swirl of hot sauce would also work well. Ultimately, the garnish is optional, so feel free to leave it out altogether if you prefer. The soup is delicious even without a garnish.
