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Classic Ham and Bean Soup Recipe

Ham and bean soup is a hearty, comforting dish that has been enjoyed for generations. With its rich flavours and wholesome ingredients, this classic recipe is perfect for a chilly day, providing both nourishment and satisfaction. Whether you’re using leftover ham or seeking out a delicious way to make use of dried beans, this traditional soup can be adapted to your taste and is a favourite in many British homes.

Ingredients

For the Soup:

• 300g dried white beans (such as cannellini or haricot), soaked overnight
• 200g cooked ham, diced (use leftover ham or a ham hock for added flavour)
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 litre chicken stock (or vegetable stock for a vegetarian alternative)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Beans

Start by rinsing the soaked beans under cold water. Drain and set aside. If you didn’t soak the beans overnight, you can opt for a quick soak method: bring a pot of water to a boil, add the beans, boil for 2 minutes, remove from heat, cover, and let sit for an hour.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 3: Cook the Soup

Add the soaked beans to the pot along with the diced ham, bay leaf, dried thyme, and chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for approximately 1 to 1.5 hours, or until the beans are tender. If using a ham hock, add it to the pot at this stage for extra depth of flavour and remove it later to shred the meat.

Step 4: Season and Serve

Once the beans are tender, taste the soup and add salt and black pepper as needed. If you wish to thicken the soup, you can blend a portion of it using an immersion blender, or simply smash some beans against the side of the pot with a fork.

Remove the bay leaf and the ham hock (if used). Shred the meat from the hock and return it to the pot. Ladle the soup into bowls and garnish with freshly chopped parsley.

Tips for Variation

• Vegetables: Feel free to add other vegetables such as potatoes or spinach for extra nutrition.
• Spices: For a touch of heat, add a pinch of cayenne pepper or some chopped chillies.
• Beans: While this recipe uses white beans, you can experiment with other varieties, such as pinto or black beans.
• Storage: This soup keeps well in the fridge for up to three days and can be frozen for up to three months, making it a great dish for meal prep.

Conclusion

Classic ham and bean soup is a versatile and delightful recipe that exemplifies home cooking at its best. Perfect for using up leftovers, and easy to scale up for family gatherings, it’s sure to warm your heart and home. Whether served with crusty bread or on its own, this delicious soup is filled with love and tradition, making it a timeless dish that will delight for years to come. Enjoy!

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