Classic Ham and Bean Soup – Indulge, in a bowl of comfort with this timeless recipe for Classic Ham and Bean Soup. The combination of ham, creamy beans, and fragrant vegetables creates a dish that warms the heart and satisfies the appetite. This particular recipe brings together ingredients that blend harmoniously to produce a Southern soup suitable for any meal of the day.
When I first attempted to make this Classic Ham and Bean Soup I must admit I was slightly apprehensive. While I had always enjoyed the pleasure of this Southern classic my goal was to recreate it with authenticity. As the enticing aroma filled my kitchen I eagerly invited my husband and child to be taste testers. Their reaction? It was a success! My husband claimed it tasted like his grandmother’s version while my little one simply couldn’t resist asking for seconds.
What makes this Classic Ham and Bean Soup truly unique?
What sets our Classic Ham and Bean Soup apart is its taste and rich flavor profile. The addition of thyme leaves perfectly complements the sautéed garlic and vegetables resulting in an aroma that’s simply irresistible. The velvety texture provided by the beans adds an element of comforting satisfaction while using a ham steak, with bone-in ensuring each spoonful is infused with a savory richness that encapsulates the very essence of Southern culinary tradition. Among the varieties of soups, this particular one stands out enticing us with its assurance of being prepared with the care and attention reminiscent of a delicious homemade meal.
What You Need To Make This Classic Ham and Bean Soup Recipe?
Vegetable Oil: We’ve chosen vegetable oil for its neutral flavor profile, allowing the rich symphony of our ingredients to shine without any overpowering notes. Canola oil is a great substitute, boasting similar benefits.
Brown Sugar: Not just for baking! Our touch of brown sugar provides a delicate sweetness, subtly balancing the savory components. It adds depth, creating layers of flavor that dance on your palate.
White Beans: A star in this concoction. Not only do they lend a creamy texture, but their mild taste also perfectly complements the bolder ham flavors. Remember to rinse them well; it’s not just about reducing sodium but also ensuring the purest bean flavor in each bite.
Ground White Pepper: A little more refined than its black counterpart, white pepper offers a milder, sneakier heat. It complements the other spices without taking center stage.
Bone-In Ham Steak: The pièce de résistance! The bone is a flavor treasure trove, releasing its essence into the soup as it simmers. This isn’t just ham; it’s an experience, one that echoes family dinners and Southern traditions.
Fresh Thyme Leaves: Freshness is key. Ditch the dried versions and go for the fresh thyme leaves. Their aromatic punch brings an herbaceous brightness, lifting the entire dish.
Steps To Make Classic Ham and Bean Soup:
Step 1: Start by heating up some oil in a Dutch oven or a sturdy stockpot, over medium heat. Add the onions, celery, and carrots stirring occasionally until they become soft and the onions turn translucent. This usually takes around 7 minutes.
Step 2: Lower the heat slightly. Add the garlic, thyme, cumin, white pepper, and just a pinch of pepper. Sauté everything for a minute to ensure that the garlic doesn’t burn. Now pour in your chicken stock. Add the sugar, beans, and bay leaves.
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Step 3: For the ham steak, cut it into pieces while making sure to keep that bone. Let the soup simmer gently for 30 minutes to allow all the flavors to blend together.
Step 4: Once done remove the ham from the pot. Trim off any fat before cutting it into bite-sized chunks. Discard both the bay leaves and the ham bone. Return the ham to the pot for 5 minutes of simmering. Season according to your taste preferences!
Step 5: If you prefer a creamy consistency, for your soup you can blend a small portion until smooth. Just remember to prioritize safety when blending liquids!
Tip:
To add a dimension of taste you might want to try using a ham steak that has been smoked. Still has the bone in. When it simmers in the broth the smoky flavor seeps in giving the Classic Ham and Bean Soup a rustic touch. It’s almost as if you’re bringing a hint of nature and campfire cooking right into your kitchen!
Frequently Asked Questions:
Can I use a different type of bean?
Absolutely! Navy beans or great northern beans are good alternatives, but they may slightly alter the flavor profile.
What if I don’t have a bone-in ham steak?
While the bone adds depth to the flavor, you can use boneless ham. Just ensure it’s of good quality for the best results.
Can I make this vegetarian?
Of course! Omit the ham and use vegetable broth. Consider adding more beans or even some tofu for protein.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Ham and Bean Soup
Ingredients
- ½ tbsp vegetable oil
- 1 medium onion chopped
- 3 ribs celery chopped
- 3 carrots peeled and chopped
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves
- 2.5 tsp ground cumin
- ½ tsp ground white pepper
- ⅛ tsp crushed red pepper
- 6 c low-sodium chicken broth or chicken stock
- 2 tbsp brown sugar
- 3 15.5 oz cans white beans, rinsed and drained
- 2 bay leaves
- 1 ¼ - 1 ½ pound bone-in ham steak
Instructions
- In a pot heat up some oil, over medium heat. Cook the onion, celery and carrots until they become tender (about 6 to 7 minutes).
- Next add in the garlic, thyme, cumin, white pepper and red pepper. Cook for a minute.
- Now it's time to pour in the chicken broth along with some sugar. Also add in the beans, bay leaves and ham steak (including the bone).
- Let everything simmer for 20 to 30 minutes.
- Remove the ham from the pot. Cut it into bite pieces. Discard any fat, skin or bones along with the bay leaves.
- Put the ham back, into the pot. Let it simmer for 5 minutes.
- If you prefer a creamier texture you can blend a part of the soup. Just be cautious when blending liquids.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
