Hearty Harvest: Ham and Bean Soup” by Ezoic is a rustic and heartwarming soup that will keep you warm on cold days. The fragrant broth is enhanced with savory ham, healthy beans, and a mix of veggies, creating a substantial and nutritious dinner that is sure to please. Soups like this one, which are perfect for using up leftover ham, are mainstays at family meals all year round, but particularly in the cooler months.
Ham and bean soup is a winner for ezoic reasons:
This soup is a great way to get a lot of protein since it is full of beans and ham.
Flavorful to the Max: The savory blend of ham, beans, herbs, and veggies imparts a profound, robust taste.
Flexible: Use whatever veggies and herbs you happen to have on hand to make it your own.
The ezoic
Makes Excellent Leftovers: Soup is great any day of the week, but it really comes to life the following day when made with leftover ham.
Important Notes on the Ham and Bean Soup Ingredients:
To add rich flavor, use diced cooked ham, ham hocks, or a ham bone.
Any kind of bean will do, but navy, great northern, or cannellini is ideal. While canned beans are a time saver, dried beans provide the superior texture and taste.
Onions, carrots, and celery are among the most common vegetables included. Toss in some potatoes, leeks, or turnips if you want.
Soup base: Broth of any kind, including chicken, vegetable, or ham.
Common herbs and spices include black pepper, bay leaves, and thyme. For garnishing, nothing beats fresh parsley.
Get Beans Ready: Soak dry beans in water for at least one night before draining and rinsing them. (If you are using canned beans, skip this step.)
Before you cook the ham, make sure the bone or hocks are well immersed in the broth so all the flavor can be extracted. Once that’s done, remove the bones, cut the meat, and leave aside.
Carrots with Onions: To soften, sauté the celery, carrots, and onions in a big saucepan.
After the beans are cooked, add the chopped ham and any other veggies you choose to use. Before adding the broth, toss in the bay leaves and thyme.
Simmer: Once boiling, lower heat to a simmer and cook for a minimum of one hour, or until beans are soft and flavors have combined. Cook the beans for less time if they are canned.
Season with salt and pepper, remove bay leaves, and top with fresh parsley before serving.
Storage Choices:
You may keep any leftovers in the fridge for up to four days if you seal them in a container.
Freeze: Store for up to three months in airtight containers. Before reheating, let it thaw in the fridge for at least one night.