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Ham And Bean Soup Recipe With Dried Beans

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Ham And Bean Soup Recipe With Canned Beans And Ham Bone CIPEREC
Ham And Bean Soup Recipe With Canned Beans And Ham Bone CIPEREC from ciperec.blogspot.com

Description

Ham and bean soup is a classic comfort food that is perfect for cold winter days. This recipe uses dried beans instead of canned, which gives the soup a richer texture and flavor. The soup is hearty and filling, making it the perfect meal on its own or as a side dish.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 2 hours.

Ingredients

  • 1 pound dried navy beans
  • 1 pound ham hocks or leftover ham bone
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • 6 cups water or chicken broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Dutch oven or large soup pot
  • Measuring cups and spoons
  • Knife and cutting board
  • Wooden spoon or ladle

Method

  1. Place the dried beans in a large bowl and cover with water. Let soak overnight, or for at least 6 hours.
  2. In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
  3. Add the carrots and celery, and sauté for another 2-3 minutes.
  4. Add the ham hocks or ham bone, bay leaf, and soaked beans. Pour in enough water or chicken broth to cover the beans by about 2 inches.
  5. Bring the soup to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
  6. Remove the ham hocks or ham bone and bay leaf from the soup. Remove any meat from the ham hocks and chop into small pieces. Return the meat to the soup.
  7. Season the soup with salt and pepper to taste.
  8. Serve hot with crusty bread or crackers.

Notes

  • If you don’t have time to soak the beans overnight, you can use the quick soak method. Place the beans in a pot with enough water to cover them by a few inches. Bring to a boil and let boil for 2 minutes. Remove from heat, cover, and let soak for 1 hour.
  • If you prefer a creamier soup, you can blend some of the soup with an immersion blender or in a regular blender. Just be careful when blending hot liquids.
  • This soup can be made in a slow cooker. Follow steps 1-4, then transfer everything to a slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 250
  • Protein: 18g
  • Fat: 9g
  • Carbohydrates: 25g
  • Fiber: 10g

Recipes FAQ

Can I use canned beans instead of dried?

While you can use canned beans, the texture and flavor of the soup will not be the same. Dried beans give the soup a richer and creamier texture.

Can I use a different type of bean?

Yes, you can use other types of beans such as pinto, kidney, or black beans. However, the cooking time may vary depending on the type of bean you use.

What can I serve with this soup?

This soup pairs well with crusty bread, crackers, or a side salad.

Recipe Tips

  • If you don’t have ham hocks or a ham bone, you can use leftover ham or even bacon.
  • If you prefer a thicker soup, you can mash some of the beans with a fork or potato masher.
  • Store leftover soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

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