Ham and Bean Soup with Leftover Ham: 5 Comforting Steps

There’s something magical about a big pot of ham and bean soup bubbling away on the stove, and I can’t help but share my love for this recipe! I stumbled upon it on a chilly afternoon when I found myself with a fridge full of leftover ham from Sunday dinner. Instead of letting it go to waste, I decided to transform it into a hearty soup that warms both body and soul. This ham and bean soup with leftover ham is not just comforting; it’s a brilliant way to reduce waste while creating something delicious.

As the savory aroma filled my kitchen, I remembered how my grandmother used to make a similar soup during the colder months, turning scraps into something special. Each spoonful is packed with flavors and nostalgia. Trust me, once you try it, you’ll be hooked! It’s perfect for those busy weeknights when you want something quick yet satisfying. Plus, the best part? It only takes a little prep and some patience while it simmers away, making it a great go-to for any occasion.

Ingredients for Ham and Bean Soup with Leftover Ham

Let’s gather everything we need to make this delightful ham and bean soup! Here’s what you’ll need:

• 2 cups leftover ham, diced: This is the star of the show! Any kind of ham works, so don’t hesitate to use what you have on hand.
• 1 cup dried navy beans: These little guys are creamy and perfect for soaking up all that delicious flavor. Make sure to rinse them well!
• 1 onion, chopped: A classic base for any soup. I always recommend a yellow onion for its sweet and savory balance.
• 2 carrots, chopped: They add a nice sweetness and color, making the soup visually appealing.
• 2 celery stalks, chopped: Celery brings a lovely crunch and depth of flavor to the mix.
• 3 cloves garlic, minced: Garlic is always a good idea! It adds that aromatic kick that makes everything better.
• 6 cups chicken broth: This is the liquid gold that ties everything together. Feel free to use homemade or store-bought.
• 1 bay leaf: A must for that subtle herbal note that enhances the overall flavor.
• 1 teaspoon thyme: Fresh or dried, thyme brings warmth that complements the ham perfectly.
• Salt and pepper to taste: Don’t forget to season! It’s all about balancing those flavors to your liking.

With these ingredients on your countertop, you’re well on your way to creating a delicious ham and bean soup that hugs you from the inside out!

Ingredients for Ham and Bean Soup with Leftover Ham

Let’s gather everything we need to make this delightful ham and bean soup! Here’s what you’ll need:

• 2 cups leftover ham, diced: This is the star of the show! Any kind of ham works, so don’t hesitate to use what you have on hand.
• 1 cup dried navy beans: These little guys are creamy and perfect for soaking up all that delicious flavor. Make sure to rinse them well!
• 1 onion, chopped: A classic base for any soup. I always recommend a yellow onion for its sweet and savory balance.
• 2 carrots, chopped: They add a nice sweetness and color, making the soup visually appealing.
• 2 celery stalks, chopped: Celery brings a lovely crunch and depth of flavor to the mix.
• 3 cloves garlic, minced: Garlic is always a good idea! It adds that aromatic kick that makes everything better.
• 6 cups chicken broth: This is the liquid gold that ties everything together. Feel free to use homemade or store-bought.
• 1 bay leaf: A must for that subtle herbal note that enhances the overall flavor.
• 1 teaspoon thyme: Fresh or dried, thyme brings warmth that complements the ham perfectly.
• Salt and pepper to taste: Don’t forget to season! It’s all about balancing those flavors to your liking.

With these ingredients on your countertop, you’re well on your way to creating a delicious ham and bean soup that hugs you from the inside out!

How to Prepare Ham and Bean Soup with Leftover Ham

Now that we have all our ingredients ready, let’s dive into the heart of this recipe! Making ham and bean soup is a straightforward process, but each step builds that rich, comforting flavor. Here’s how I do it:

Step 1: Rinse and Soak the Beans

First things first, we need to prepare those dried navy beans. Rinse them well under cold water to remove any dust or impurities. Soaking the beans overnight is crucial, as it helps them soften and cook evenly. If you’re short on time, you can use the quick soak method: bring them to a boil for 2 minutes, then remove from heat and let them sit for an hour. This little trick saves you some time without sacrificing that delicious texture!

Step 2: Sauté the Vegetables

In a large pot, heat a splash of oil over medium heat. Toss in the chopped onion, carrots, and celery. Sauté these veggies for about 5-7 minutes, or until they’re soft and fragrant. This step is essential because it builds a flavorful base for your soup! You want the onions to become translucent and the carrots to soften just a bit. Trust me; the aroma will have your mouth watering!

Step 3: Add Garlic and Ham

Once your veggies are looking good, it’s time to add the minced garlic and diced ham. Stir them in and let them cook for about 1 minute. This is where the magic happens! The garlic will release its aromatic goodness, but be careful not to let it burn. We want that lovely garlicky flavor, not bitterness!

Step 4: Combine Ingredients

Now comes the fun part! Add your soaked beans, chicken broth, bay leaf, and thyme to the pot. Make sure everything is mixed well. Bring the mixture to a boil, and once it’s bubbling, reduce the heat to low to let it simmer. This is when all those flavors meld together beautifully!

Step 5: Simmer the Soup

Let the soup simmer for about 1.5 to 2 hours. It might seem like a while, but this slow cooking time allows the beans to become tender and the flavors to deepen. You’ll know it’s ready when the beans are soft and the soup has thickened slightly. Give it a stir occasionally, and if you notice it’s getting too thick, feel free to add a splash more broth!

Step 6: Season and Serve

Before serving, taste your soup and adjust the seasoning with salt and pepper as needed. This is your chance to make it just right! Serve it hot, and watch everyone gather around for a warm bowl of comfort. I love to pair it with some crusty bread for dipping. Enjoy every last spoonful!

Why You’ll Love This Recipe

This ham and bean soup with leftover ham isn’t just a meal; it’s a delightful experience! Here are a few reasons why you’ll fall head over heels for this recipe:

• Quick and Easy: With just a bit of prep and some simmering time, you can have a hearty meal on the table without any fuss.
• Flavor Packed: The combination of savory ham, tender beans, and aromatic vegetables creates a soup that bursts with flavor in every spoonful.
• Great for Leftovers: This recipe transforms leftover ham into something magical, which means less waste and more delicious meals!
• Comforting and Satisfying: There’s nothing quite like a warm bowl of soup on a chilly day. It’s like a hug in a bowl!
• Versatile: Feel free to customize with whatever veggies you have on hand or make it your own by adjusting the seasonings.

Trust me, once you try it, you’ll want to make this soup a regular in your kitchen rotation!

Tips for Success

Making ham and bean soup with leftover ham is pretty straightforward, but a few tips can elevate your dish to perfection! Here are my go-to pieces of advice to make sure your soup turns out just right:

• Don’t Rush the Soaking: Taking the time to soak your beans overnight (or using the quick soak method) is crucial. It not only helps them cook evenly but also reduces the cooking time. Trust me, you don’t want to skip this step!
• Check Your Seasoning: Always taste your soup before serving and adjust the seasoning as needed. Sometimes, a little extra salt or pepper can make a world of difference. Keep in mind that the flavor will develop as it simmers, so taste it at different stages!
• Use Quality Broth: The broth is the backbone of your soup, so using a good-quality chicken broth or homemade stock can enhance the flavor immensely. If you’re using store-bought, opt for low-sodium versions to control the saltiness.
• Don’t Overcook the Beans: Keep an eye on your beans while they simmer. Once they’re tender but not mushy, you’re golden! Overcooked beans can turn your soup into a mushy mess.
• Customize It: Feel free to add in any veggies you have on hand. Spinach, kale, or even potatoes can be great additions. Just remember to adjust cooking times for denser vegetables!
• Storage Tips: If you have leftovers (lucky you!), let the soup cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for about 3-4 days. You can also freeze it for later enjoyment!

By keeping these tips in mind, you’ll create a delicious ham and bean soup that’s sure to impress! Happy cooking!

Nutritional Information for Ham and Bean Soup with Leftover Ham

Now that you’ve got a warm pot of ham and bean soup simmering away, let’s talk about what you’re serving up! Here’s the estimated nutritional breakdown for one cup of this delicious soup:

• Calories: 250
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 800mg
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 18g
• Sugar: 2g

Keep in mind that these numbers are estimates and can vary based on the specific ingredients you use. If you opt for low-sodium broth or adjust the amount of ham, you’ll definitely see a difference in the nutritional content. But one thing’s for sure: this soup is a hearty, filling option that’s packed with protein and fiber to keep you satisfied!

FAQ about Ham and Bean Soup with Leftover Ham

Can I use canned beans instead of dried?

Absolutely! If you’re short on time, you can use canned beans instead of dried navy beans. Just make sure to rinse and drain them well before adding them to the soup. Since canned beans are already cooked, you’ll want to add them in during the last 30 minutes of simmering. This way, they’ll heat through without getting mushy. It’s a quick and easy swap that still delivers delicious flavor!

How long can I store leftovers?

If you’ve got leftovers (yay!), you can store your ham and bean soup in an airtight container in the fridge for about 3-4 days. Just let the soup cool completely before sealing it up. When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat or in the microwave until it’s warmed through. Don’t forget to give it a taste—sometimes it just needs a pinch more seasoning after sitting for a bit!

Can I freeze this soup?

You bet! This soup freezes beautifully, making it a perfect option for meal prep. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Make sure to leave some room at the top for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stovetop. If it seems too thick after freezing, just add a bit of broth or water while reheating to get it back to that perfect, cozy consistency!

Serving Suggestions for Ham and Bean Soup with Leftover Ham

Now that you’ve cooked up a delicious pot of ham and bean soup, let’s talk about how to elevate your meal even further! Here are some of my favorite serving suggestions that pair perfectly with this hearty soup:

• Crusty Bread: A warm, crusty loaf is an absolute must! Whether it’s a rustic sourdough, a baguette, or even some buttery cornbread, there’s nothing quite like dipping a slice into that savory soup.
• Green Salad: A light and refreshing salad balances the richness of the soup beautifully. Toss together some mixed greens, cherry tomatoes, and a simple vinaigrette for a delightful crunch.
• Fresh Herbs: Garnish each bowl with a sprinkle of fresh parsley or thyme just before serving. It adds a pop of color and an extra layer of flavor that makes the soup even more inviting!
• Cheese Croutons: If you want to get a little fancy, try topping your soup with cheese croutons. Just sprinkle some shredded cheese on a slice of bread, pop it under the broiler until bubbly, and then break it into pieces over your soup. Yum!
• Hot Sauce: For those who like a little kick, offer a bottle of hot sauce on the side. A few dashes can really amp up the flavor and give the soup an exciting twist!

These simple additions make your ham and bean soup even more delightful, turning a cozy bowl into a full-fledged feast. Enjoy your meal and the wonderful company around the table!

Storage & Reheating Instructions

Now that you’ve enjoyed a delicious bowl of ham and bean soup, let’s talk about how to store any leftovers and reheat them to keep that amazing flavor intact!

First things first, if you have any soup left, let it cool down to room temperature before storing it. This helps prevent condensation, which can make the soup watery. Once it’s cooled, transfer your ham and bean soup to airtight containers. I love using glass containers because they’re easy to clean and don’t retain flavors from previous meals. You can keep it in the fridge for about 3-4 days, so you’ll have plenty of time to enjoy it again!

If you want to store it for longer, freezing is a fantastic option! Just make sure to leave some space at the top of the container for the soup to expand as it freezes. Label your containers with the date so you can keep track of how long it’s been in there. It’ll stay fresh in the freezer for up to 3 months.

When it’s time to reheat, you have a couple of options. For the stovetop, pour the soup into a pot and heat it over medium heat. Stir occasionally and keep an eye on it, so it doesn’t stick. If it seems too thick, you can add a splash of broth or water to loosen it up. If you’re short on time, the microwave works too! Just pour a serving into a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat in 1-minute intervals, stirring in between, until it’s hot.

Before serving, give it a taste and adjust the seasoning if needed. Sometimes, the flavors deepen in the fridge, and it might need a pinch more salt or pepper. And there you have it! Perfectly stored and reheated ham and bean soup, ready to warm your belly once more!

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