Easy Ham and Bean Soup (Print Version)
# Ingredients:
→ Base Vegetables & Aromatics
01 -
1 tablespoon olive oil
02 -
1 large yellow onion, chopped into small pieces (about 2 cups)
03 -
3 celery stalks, finely chopped (roughly 1 cup)
04 -
3 medium to large carrots, diced (approximately 1½ cups)
05 -
3 cloves of garlic, finely minced (1 tablespoon)
06 -
1 tablespoon Italian seasoning blend
→ Broth & Main Ingredients
07 -
8 cups water (or use half water and half chicken stock for richer flavor)
08 -
2 bay leaves
09 -
1 ham hock or leftover ham bone, if available
10 -
4 cups cooked ham, chopped or shredded (20-24 ounces)
11 -
3 cans (15 ounces each) Great Northern beans, drained and rinsed well
→ Finishing Touches
12 -
5 ounces fresh baby spinach (kale works too if you prefer)
13 -
1 tablespoon apple cider vinegar
# Instructions:
01 -
Pour the olive oil into a large Dutch oven and set it over medium heat. Once the oil is warm, toss in your chopped onion, celery, carrots, minced garlic, and Italian seasoning. Stir everything together and cook for about 5 minutes, just until the onions turn soft and see-through.
02 -
Pour in your water (or water and broth combination), drop in the bay leaves, and add the ham hock if you're using one. Put the lid on and let everything come to a gentle rolling simmer. Let it bubble away for 10 to 20 minutes—go longer if you've added a ham hock to really extract all that flavor.
03 -
Take the lid off and stir in your chopped ham along with all those drained beans. If you want a creamier, thicker soup, mash up about a cup of the beans with a fork before adding them in. Let the soup simmer without the lid for at least 10 minutes, but you can go up to 30 minutes or more if you want it thicker and more flavorful.
04 -
Pull the Dutch oven off the heat. Fish out and discard the ham hock and bay leaves. Stir in the fresh spinach and apple cider vinegar, mixing just until the greens start to soften and wilt into the soup.
05 -
Ladle the soup into bowls and enjoy! Any leftovers should be cooled down to room temperature first, then transferred to an airtight container and kept in the refrigerator for up to 5 days.
# Notes:
01 -
This soup is perfect for using up leftover ham from a holiday meal. If you've got a ham bone sitting around, definitely throw it in for extra depth and richness.
02 -
Want a thicker consistency? Just mash about a cup of beans before adding them, and let the soup simmer longer on low heat to naturally thicken up.
03 -
No leftover ham? No problem! Grab a 1-pound ham steak from the store and cut it into bite-sized chunks.
04 -
For the best flavor, use a combination of chicken broth and water instead of all water, especially if you're not using a ham bone.
05 -
If you prefer using dried beans instead of canned: Use 1 pound of dried white beans (navy, Great Northern, or cannellini). Quick-soak them by boiling for 2 minutes, then covering and letting sit for 1 hour. After soaking, add all ingredients and simmer for 3+ hours until beans are tender, adding extra liquid as needed.