One of the most comforting dishes that you can make at home is ham and bean soup. It is abundant, juicy and rich. The meal makes a warm and satisfying bite after bite, made up of tender beans, smoky ham and plain vegetables. I have prepared this soup numerous times particularly when I had some ham left over and I have to say that each time it has worked out as I got better at small details.
It is an easy recipe and time consuming. The longer it is cooked the more the flavors are added. The beans are softened, the ham releases its smokiness and the broth is thick and warm. There is no need of costly materials or equipment. And time and a proper technique will do.
Today, in this guide I am going to show you what the ingredients are, their proper ratios, how to cook it, some of the most common pitfalls and a few tips that you can follow to ensure that you prepare the perfect ham and bean soup each and every time.
The reason Why This Ham and Bean Soup Recipe is so successful:
I learned that the secret of ham and bean soup is that it should be cooked slowly and that the ingredients in it should be equal. This recipe comprises of basic pantry products such as beans, ham, vegetables and broth; however, how they are cooked collectively is the key. The key is time. The flavors will combine automatically when you can simmer the soup slowly. The ham gives it a smoky flavor, and the beans give it a creamy taste. Onion, carrot and celery are vegetables that add balance and sweetness.
Another factor that makes this recipe a success is its flexibility. You may use dried beans or canned beans. You are able to customize seasoning according to your preferences. And it may be made fat or lean, as long as you cook. I also noticed that it is a big difference when a ham bone is applied. It adds to the broth that richness which can never be found in plain meat. You do not require a ham bone, but may very well make use of chopped ham. The recipe can also be used to plan meals. It not only stores well, but also reheats easily and is even better the next day.
Ingredients and Precise Amounts You Require:
I am used to measuring to cook this soup to the dot. This makes it be the same every time.
The ingredients are listed below:
- 1 lb. of dry white beans or 2 cans beans, rinsed.
- 2 cups cooked ham, diced.
- 1 ham bone or ham hock to add flavor.
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups water (or chicken broth).
- 1 tbl butter or oil.
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt to taste and Black pepper.–To taste black pepper.
A blend of all these ingredients gives a nutritious and flavorful soup. The beans are used to give the meal its thickness, the ham is added to make the meal rich and the vegetables provide the meal with its freshness and depth.
A step-by-step technique I personally follow:
I start with making the beans. I use the water to soak the dried beans overnight in case of using them. This assists them in cooking quicker and more uniformly. In case of lack of time, I resort to canned beans.
- I then use a big pot and warm butter or oil on the medium heat. I put onion, carrots and celery. I leave them to soften between 5-7 minutes to cook. Then I added garlic and cook another minute.
- Then I put in the pot the soaked beans, diced ham and ham bone. I put in the chicken broth and stir it all.
- Then I put in thyme, bay leaf, salt and black pepper. I boil the mixture, and reduce the heat to low.
- When it comes to dry beans, I boil the soup on a low heat between 1.5 and 2 hours. When canned beans are used, it is approximately 30 to 40 minutes.
- When preparing food I often stir and see the consistency. In case the soup is too thick, I pour in some more broth or water.
- When the beans are soft and the soup full I take out the ham bone. I steal all the meat out of it, and replace it in the soup.
Lastly, I taste the soup and re-season it, in case it is needed.
You can also watch a video of the cooking process for ham and bean soup
Normal Problems and Hacky solutions:
I had certain overall issues that I experienced the first time I prepared this soup. With time, I learnt to repair them without any problems.
When the beans are tough then that means that they have not been soaked nor cooked properly. Just cook longer and increase the amount of liquid as necessary.
- In case the soup is too thin I mash some of the beans with a spoon. This thickens the soup.
- To maintain the consistency of the soup, I would add warm broth or water in case the soup is too thick.
- I add some additional salt, pepper or thyme in case of a bit bland taste. Even a squeeze of lemon is nice at a few moments.
- Whenever the soup turns too salty, I add more water or beans to offset it.
- These minor repairs assist you in repairing the dish and not having to start all over.
My Flavor tips:
- Gradually I learned little things that can be a big difference.
- I can never go without a ham bone. It provides broth with a delicious taste.
- I am in no hurry to make the soup; I make it gradually. Slow cooking helps in improving flavor and texture.
- I smash some of the beans towards the end. This renders it creamy without having to use cream.
- I use fresh garlic instead of powdered garlic since it is fresher and more aromatic.
- I always take a taste of the soup, and put in seasoning.
- These easy routines made me enhance the quality of my soup each time.
The best way to serve Ham and Bean Soup:
I usually use deep bowls to serve this soup and when hot. It is a good match with plain sides.
Bread, toast or cornbread may be used. They soak in the plentiful broth and stuff the food.
I also prefer to sprinkle some fresh parsley on top to give it a fresh appearance.
Add lemon juice and serve. This brings out lightness and counter-balances the richness.
This soup is a meal on its own. It is wholesome, healthy and satisfying.
Variations to Do at Home:
When you become familiar with the basic recipe, you can experiment with variations.
- Additional thickness and texture may be added by adding potatoes.
- Some cabbage may be added to make it a bit sweet.
- Smoked sausage is another substitute that you can use instead of ham.
- You can also add chili flakes as you may wish it to be made in hot version.
- It may also be cooked in a slow cooker, where all the ingredients are cooked in low heat within several hours.
- These differences give you the opportunity to make the soup according to your flavor.
Storage and Reheating Leftovers:
- Ham and bean soup stores very well. In fact, it often even tastes better the day after.
- I store it in air tight containers and I can keep it in the fridge up to 4 days.
- I put it in portions and freeze it in case of prolonged storage. Its shelf life is up to 2 months.
- When reheating, I put on low burner on the stove and add some water or broth.
- I do not overheat them as it may dry up the beans.
Why This Soup Is Repeatable:
Ham and bean soup is a highly convenient meal and can be made. It utilizes the simplest of ingredients and turns them into a substance that is rich in content and taste. It is inexpensive and healthy. It is handy to families and meal preparation. It allows you to use up old ham, rather than throwing it away. Simmering, seasoning and texture control are other valuable cooking methods that are also taught in this recipe. Combining the creamy beans, and smoky ham is a comforting meal that looks homemade and natural. Once you are familiar with this recipe, you have it on your menu.
Read next article : Chicken and Wild Rice Soup
Conclusion:
Ham and bean soup is a well-known dish, which is not only comforting and delicious but also requires minimum effort. With the correct ingredients and enough time to prepare a meal, a good and hearty meal can be made at home. Concentrate on slow cooking, balance seasoning, and texture. Ham bone would come in handy in the event of additional flavor. You can change the consistency according to your preference. Eat it piping hot and with bread or eat it alone. This meal offers you an unquestionable way of making an inviting and a comfortable soup that will be appreciated by all.
Frequently Asked Questions about Ham and Bean Soup:
Q1: Is it possible to substitute dried beans with canned beans?
ANS: Yes. Tinned beans are time saving and effective. Rinse and drain them and add. Less time cooking is necessary, approximately 30 to 40 minutes, they are already soft.
Q2: Should I pre-soak dried beans prior to cooking?
ANS: Soaking is recommended. It helps in faster and even cooking of beans. Just in case you forget to soak, you will need to cook them longer, and might need more water.
Q3: Which ham would be best in this soup?
ANS: It is best to have leftover cooked ham. A ham hock or ham bone is tastier. It gives a smoky and velvety taste of the soup.
Q4: What do I do to thicken the soup?
ANS: Mash some of the beans with a spoon. This naturally thickens the soup. To eliminate excess liquid, you can also simmer it longer.
Q5: Why then do my beans not soften when cooked?
ANS: Beans can be either hard when they were not soaked or old. Bake and add more liquid when required. Do not add salt too soon since it will retard the softening.
Q6: Is it possible to prepare this soup in a slow cooker?
ANS: Yes. Combine all ingredients in a slow cooker, and cook on low 6 to 8 hours. The process gives the beans a rich flavor and very tender ones.
Q7: What is the storage time of ham and bean soup?
ANS: It may be stored in the refrigerator to a 4-day period in a non-ventilated container. To freeze longer, freeze up to 2 months.
Q8: What is the proper way of reheating the soup?
ANS: Put in the low heat on the stove and reheat. In case the soup becomes too thick add a little water or broth. Shake every so often until hot.
Q9: Is it possible to freeze ham and bean soup?
ANS: Yes. Allow it to cool then freeze. Place in portion containers. Put back into refrigerator, and reheat.
Q10: What should I serve with ham and bean soup?
ANS: Serve the soup with bread, cornbread or toast. A fresh salad also helps balance the meal.