Bean Soup with Ham Bone

Ham and Bean Soup is a simple and delicious way to use up leftover Holiday ham and bone for a hearty cold weather comfort meal.

Course Dinner

Cuisine American

Keyword ham and bean soup

Prep Time 2 30

Cook Time 2

Servings

Calories 343kcal

Author Katie Cooksey

Ingredients

1 lb Navy beans dried
2 tablespoons olive oil
1 small onion diced, about 1 cup
2 cups carrot diced
3 cloves garlic minced
2 cups ham shredded leftover ham is best!
1 ham shank or leftover ham bone
4 cups chicken stock or broth
4 cups water
salt to taste*
black pepper to taste
1 bay leaf dried
3 tablespoons parsley fresh, chopped - for garnish

Instructions

Rinse, sort and soak dried Navy Beans in a pot of water for at least 2 hours or overnight.
Drain and rinse soaked beans, set aside.
In same pot, heat olive oil over medium heat.
Add onions and saute until translucent.
Add carrots and saute for 1-2 more minutes.
Add garlic and saute for 1-2 minutes being careful not to burn.
Add ham, ham shank (or bone), broth, water, beans and bay leaf. Bring to a boil, then reduce to simmer.
Partially cover pot with lid and simmer for 1-2 hours or until beans are cooked through. (this depends on how long you soaked your beans)
Remove from heat, fish out ham shank (or bone), remove and shred any meat still on bone and add back to the pot. Discard bone.
Garnish with fresh parsley and serve hot.

Video

Notes

*Check for seasonings at the very end and add salt and pepper to taste, keeping in mind that ham is VERY salty so it may not be needed at all.

Storing Ham + Bean Soup

Make Ahead and Store in the Fridge - Like many soups, it often tastes better the 2nd day as the flavors have had more time to marry. Let the soup cool to room temperature before transferring it to an airtight container. Store the soup in the refrigerator for up to 3-4 days.

To Freeze - Let the soup cool to room temperature before transferring it to an airtight container or a resealable freezer bag. Store the soup in the freezer for up to 3-4 months.

To Reheat - When reheating the soup, make sure it is heated to a temperature of 165°F (74°C) to ensure that it is safe to eat. It's also recommended to thaw frozen soup in the refrigerator overnight before reheating.

Note: Freezing and reheating any kind of soup can cause some texture changes in the ingredients, especially in beans. They can become mushy.

Nutrition