Warm and hearty Ham and Bean Soup is perfect for winter! This delicious ham-and-bean soup is a classic excellent weather recipe. It includes white beans, onions, celery, carrots, and Tabasco and Tabasco.
A big soup pot is the best way to stay warm and cozy when the weather turns cold. This ham and white bean soup is the perfect comfort food for days like these. You can only eat these, not the fuzzy woolen slippers.
The Best Ham and Bean Soup
My favorite recipe on the site is ham and bean soup. It’s one my dad has made for us for many decades. It’s a large batch that he makes (he doubles it). Because it gets better each day, we can enjoy it for dinner and lunch several days later.
What is the secret to some soups and stews tasting better the next day? The flavors of beans, ham, vegetables, and broth have had time to combine. Because the starch from the beans settles into the broth, the soup becomes thicker and more stewlike.
Ham Shanks and Ham Hocks
This recipe calls for smoked ham shanks and ham hocks to make the soup’s rich broth. Ham shanks have more meat (the soup photos show a core from a pork shank).
The hock is the pig’s “ankle,” just above the feet. The shanks are below the shoulder (front leg) or the ham(rear leg).
If you have the option, I recommend Shanks. You can add chopped ham steak to your soup if you are using ham hocks.
What to serve with Bean Soup?
A piece of buttered, crusty bread would complement a bowl of this soup. Another option is to try garlic bread or cornbread.
How to store and freeze this soup
The soup can be kept in the refrigerator for up to five days. It will even taste better! It can be frozen in individual containers for up three months. Thaw overnight, then heat or remove from the freezer.
Ingredients
One pound (2 1/2 cups) dry white beans, like cannellini or Great Northern.
2 to 3 pounds of smoked ham shanks or ham hocks.
Two teaspoons Herbes de Provence, or Italian seasoning.
One tablespoon of extra virgin olive oil.
One cup of diced onions (about one small onion).
One cup chopped celery (about 2 to 3 ribs).
2/3 cup chopped carrots (about one medium carrot).
2 to 3 cloves garlic, minced.
Method
Soak the beans in water.
Bring the beans to a boil in a large pot. Turn off the heat and add the beans to the bank. Let them sit for approximately 2 hours. Drain the water.
Let the ham simmer:
Place the ham shanks and hocks into a separate large saucepan as the beans are still soaking. Cover them with 2 quarts of water. Add the herbs de Provence or Italian seasoning. Heat on high until the water boils. Cover with a towel and let it simmer for approximately an hour.
Sauté the onions
In a small saucepan, heat olive oil on medium-high heat. Cook the chopped onions until translucent for 5-6 minutes. Cook for one more minute.
To the ham broth, add vegetables and beans.
After the ham hocks and shanks have simmered for an hour, stir in the soaked beans, cooked onions, garlic, and chopped celery, carrots.
Let the soup simmer for at least 30 minutes.
Continue cooking for 40 minutes, covered, until vegetables are tender and ham meat is easily pulled from the bone. Take the ham bones out of the soup. Pull off any meat and return the soup to its original state. The bones should be thrown out.
Seasons to enjoy:
To taste, add a few drops of Tabasco. Salt and pepper to your liking. Add a pinch of fresh chopped parsley to taste.
