soups with ham recipe -beans
The Best soups with ham recipe -beans
I also love how this soup is packed with nutrition. Beans are a great source of fiber, which keeps things running smoothly in the digestive system, and theyâre also loaded with plant-based protein, which helps keep everyone full and energized. The ham adds a touch of lean protein and iron, which is great for those who need a little extra boost. Plus, itâs easy to customizeâyou can swap in whatever veggies you have on hand, like carrots or celery, or even add some spinach if youâre feeling fancy. Itâs that kind of recipe thatâs simple enough to make every day but still feels special when youâre serving it up for a bigger meal. And letâs be honest, thereâs nothing like a warm bowl of soup on a chilly evening, and this one never disappoints. My kids have grown up eating it, and honestly, I donât think theyâll ever get tired of it.
Creamy Ham and Bean Soup
A hearty and comforting soup featuring tender ham, kidney beans, and a rich tomato-based broth. Perfect for a cozy meal with a side of crusty bread.
đ„Ingredients
- 1 lb (450g) diced ham (cured or smoked)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 (14.5 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp smoked paprika
- œ tsp black pepper
- œ tsp salt (adjust to taste)
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese (optional)
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
đšâđłDirections
-
1
In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened. -
2
Add minced garlic, crushed tomatoes, tomato sauce, broth, bay leaf, thyme, smoked paprika, black pepper, and salt. Stir well. -
3
Bring the mixture to a boil, then reduce heat to low. Let it simmer for 15 minutes. -
4
Add diced ham and kidney beans to the pot. Stir gently to combine. Simmer for another 20-25 minutes, allowing the ham to cook through. -
5
If you prefer a smoother soup, blend half of the soup mixture using an immersion blender or regular blender. Return it to the pot and stir. -
6
Taste and adjust seasoning if needed. Remove the bay leaf before serving. For extra creaminess, stir in butter and shredded cheese (if using). -
7
Garnish with fresh parsley and serve hot with crusty bread.
đ§Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Colander
- Blender (optional, for smoother texture)
đNutrition Facts (per serving)
đNotes
Tips
- For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce.
- Use low-sodium broth to reduce overall sodium content.
- Substitute kidney beans with white beans or pinto beans for variety.
- Add a splash of heavy cream or coconut milk for a richer texture if desired.
Storage: {âfridgeâ:âUp to 5 daysâ,âfreezerâ:âUp to 3 monthsâ}
Variations
- Add diced potatoes or sweet potatoes for extra heartiness.
- Include a handful of spinach or kale in the last 5 minutes of cooking.
Watch Video Of How Creamy Ham and Bean Soup Works
â Frequently Asked Questions About Creamy Ham and Bean Soup
What is the best way to prepare the beans in this ham soup recipe to ensure they are tender and flavorful?
To ensure your beans are tender and packed with flavor, start by soaking them overnight (or at least 4 hours) in fresh water with a pinch of baking soda to soften them. After soaking, drain and rinse them thoroughly. Bring a pot of water to a boil, add a bay leaf, a few whole cloves, and a bay leaf from your ham, then add the soaked beans and cook for 1-2 hours until they are soft but not mushy. This method enhances their natural sweetness and absorbs the rich ham flavors.
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How can I customize this ham soup recipe to make it vegetarian or vegan?
To make it vegetarian, replace the ham with crumbled smoked tofu, tempeh, or plant-based ham substitutes. For a vegan version, skip the ham entirely and use vegan broth instead of water, and add ingredients like mushrooms, lentils, or chickpeas for protein. You can also enhance the depth of flavor by incorporating soy sauce, nutritional yeast, or smoked paprika to mimic the hamâs savory taste.
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Why do some of the beans turn mushy while others remain firm in the soup?
Mushy beans often result from overcookingâthey lose their structure when boiled too long. To prevent this, use dry beans (not canned) and cook them in simmering water (not boiling) for the right amount of time. If youâre using canned beans, drain and rinse them well to remove excess sodium and salt, then add them toward the end of cooking (last 10-15 minutes) so they donât break down further. Additionally, avoid stirring them constantly, as this can break their cell walls.
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Can I make this ham soup recipe ahead of time, and if so, how should I store and reheat it?
Yes, this soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4-5 days or freeze it for up to 3 months. When reheating, gentle warming is keyâuse low heat on the stove or microwave in short bursts (30 seconds at a time) to avoid overcooking the beans. Stirring occasionally helps maintain texture. For extra freshness, add a splash of broth or a pinch of salt before serving.
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What are some common flavor enhancers that can elevate the taste of this ham soup?
To take this soup to the next level, consider adding garlic, onion, celery, and carrots for depth. A splash of white wine or apple cider vinegar brightens the flavors, while fresh herbs like thyme, parsley, or chives add freshness. For richness, a dash of Worcestershire sauce, a spoonful of tomato paste, or a swirl of cream (if not vegan) can tie everything together. Donât forget a pinch of black pepper, nutmeg, or smoked paprika to balance the sweetness of the beans.
