Instructions:
1. Prepare the Beans
If using dried beans, you’ll need to soak them before cooking. You can either soak them overnight in a large bowl of water or use the quick soak method.
Quick Soak Method:
- Place the dried beans in a large pot and cover them with water.
- Bring the water to a boil and let the beans cook for 2 minutes.
- Remove the pot from heat, cover, and let the beans soak for 1 hour.
- Drain and rinse the beans before using them in the soup.
2. Sauté the Aromatics
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Ham and Beans
- If you’re using a ham bone, add it to the pot along with the sautéed vegetables. If you’re using diced ham, add that instead.
- Add the soaked and drained beans to the pot.
4. Season the Soup
- Pour in the chicken broth (or water) until the beans and ham are fully covered.
- Add the bay leaf, dried thyme, and rosemary to the pot.
- Stir to combine and bring the soup to a boil.
5. Simmer the Soup
- Once the soup is boiling, reduce the heat to low and let it simmer gently.
- If you’re using a ham bone, simmer for about 1.5 to 2 hours, until the beans are tender and the flavors have melded together.
- If using diced ham, the cooking time may be shorter, about 45 minutes to 1 hour.
6. Adjust the Seasoning
- Once the beans are tender, taste the soup and add salt and pepper as needed.
- If the soup is too thick, you can add more broth or water to reach your desired consistency.
7. Serve the Soup
- Remove the bay leaf and ham bone (if using). If you used a ham bone, pick off any remaining meat, dice it, and return it to the soup.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
8. Enjoy!
Serve your White Bean and Ham Soup with crusty bread or a side salad for a complete meal. This soup also reheats beautifully, making it perfect for meal prep or leftovers.
Tips for the Best White Bean and Ham Soup:
- For extra flavor: Consider adding a splash of white wine or a tablespoon of tomato paste when sautéing the vegetables.
- Using canned beans: If you’re in a hurry, you can substitute the dried beans with canned beans. Drain and rinse the canned beans before adding them to the soup, and reduce the simmering time to about 20-30 minutes.
- Storing and freezing: This soup stores well in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Simply let the soup cool completely before transferring it to an airtight container for freezing.
Enjoy your hearty and delicious White Bean and Ham Soup!
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