Description
Hearty and flavorful Ham and Bean Soup made with tender navy beans, savory ham, fresh vegetables, and aromatic herbs. This comforting soup is perfect for a cozy meal, simmered to perfection in a Dutch oven to develop rich flavors and a satisfying texture.
Ingredients
Scale
Beans and Broth
- 1 lb dried navy beans
- 64 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- 1 bay leaf
Vegetables and Aromatics
- 3 tbsp oil
- 1 white onion, chopped
- 4 carrots, chopped
- 2 celery stalks, sliced
- 5 garlic cloves, finely chopped
- 2 cups shredded green cabbage
Seasonings and Meat
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Fresh cracked pepper, to taste
- 2–3 cups chopped ham
- Salt, to taste
Instructions
- Soak the Beans: Rinse the dried navy beans thoroughly under cold running water. Place them in a large bowl and cover with plenty of water to soak overnight, ensuring they become tender and cook evenly.
- Sauté the Vegetables: Heat 3 tablespoons of oil in a large Dutch oven over high heat. Add the chopped onion, carrots, and celery, sautéing them for about 4–5 minutes until they start to soften. Stir in the finely chopped garlic and cook for an additional minute until fragrant.
- Simmer the Soup Base: Drain the soaked beans and add them to the pot along with chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and fresh cracked pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for approximately 90 minutes, or until the beans are tender.
- Add Ham and Cabbage: Stir in the chopped ham and shredded green cabbage. Continue cooking uncovered for another 15–20 minutes to allow flavors to meld and the cabbage to soften.
- Season and Serve: Taste the soup and adjust the seasoning with salt and additional pepper if needed. Remove the bay leaf before serving. Ladle the warm, hearty soup into bowls and enjoy.
Notes
- For best results, soak the beans overnight to reduce cooking time and improve texture.
- You can substitute smoked ham or leftover ham bone for deeper flavor.
- Adjust the amount of ham according to your preference for a meatier or lighter soup.
- If you prefer a thicker soup, mash a portion of the beans before adding ham and cabbage.
- This soup refrigerates well and often tastes even better the next day as flavors develop.
