It is now the season for soup, and many people are excited about it. One simple recipe for Ham and Bean Soup includes tender canned white beans, colorful vegetables, and savory pieces of browned ham, all in a rich, creamy broth that doesn’t use cream or dairy. This dish is a perfect way to make use of leftover holiday ham, though it can be enjoyed anytime. It requires just eight main ingredients and some seasonings, making it a hearty and budget-friendly option that can be prepared in under an hour.
A user named Julie W shared her experience, noting that she added leftover chopped asparagus and used four cups of chicken broth. She mentioned that smoked kielbasa is a good substitute for ham and suggested topping the soup with mozzarella and smoked Parmigiana cheese.
In traditional recipes for ham and bean soup, dried beans and a ham bone typically cook together for several hours. While this method has its place, the author aimed to create a simpler version that doesn’t require soaking beans or a long cooking time. Instead, canned cannellini beans and pre-cooked ham are used for a quicker preparation.
To build flavor efficiently, the ham is browned before adding other ingredients. This process gives the ham a nice color and leaves flavorful bits at the bottom of the pot, known as fond. When onion, carrots, celery, and garlic are added, their moisture helps lift these bits, enhancing the soup’s flavor. Sautéing the vegetables also softens them and increases their natural sweetness.
For the broth, a technique from white bean soup is employed by puréeing one can of beans with its liquid. This thickens the soup and adds a creamy texture without using flour, cornstarch, or dairy. The other two cans of beans are kept whole to create a chunky texture. After the initial flavor-building steps, everything cooks together for just 15 minutes.
Some tips for success include allowing the ham to brown properly. The author cooks the diced ham in oil over medium heat for 3-5 minutes until it has a light golden color and the bottom of the pot has flavorful bits. If these bits begin to darken too much, reducing the heat can prevent burning.
It is also suggested to blend one can of beans with its liquid while draining the other two. The smooth mixture thickens the broth, while the whole beans maintain the chunky texture. If a blender is not available, mashing the first can with a potato masher or fork can work well too.
Letting the soup boil for 15 minutes helps thicken it, allowing some broth to evaporate. Stirring occasionally and scraping the bottom of the pot helps keep the beans from sticking. If the soup becomes too thick, adding more broth or water can help achieve the desired consistency.
Before adding salt, it is recommended to taste the dish first. Cooked ham tends to be quite salty, especially if cured, and chicken broth adds more seasoning. The author did not need extra salt but chose to finish each bowl with black pepper.
For this quick ham and bean soup, using fully cooked ham or leftover ham from other meals is best. Since canned beans and fast-cooking ingredients are included, there is no need to simmer a ham bone for hours. Thicker pieces of ham work well for this recipe, as they hold their shape and develop nice browned edges when sautéed.
Both boneless and bone-in ham steaks can be used, as they are fully cooked and suitable for this dish. Boneless ham steak is the easier choice since there is no bone to work around, and the thick slices can be cut into bite-sized pieces.
What variations would you try in your own ham and bean soup?
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Source: Budget Bytes, by Beth Moncel