Ham and Bean Soup: The Comfort Food You’re Sleeping On

Cold weather? Lazy Sunday? Leftover ham staring at you like a guilt trip?

Ham and bean soup solves all of it. This isn’t just soup—it’s a hug in a bowl, a budget-friendly powerhouse, and the ultimate way to make your kitchen smell like a grandma’s love. No fancy skills needed, no obscure ingredients, just stupidly good flavor.

Why spend $12 on a sad deli soup when you can make a pot that lasts days? Let’s fix your life.

Why This Recipe Works

This soup is stupidly easy but tastes like you labored for hours. The magic? Smoky ham infuses the broth, while creamy beans thicken it without flour.

It’s forgiving (forgot to soak the beans? No problem), flexible (use what’s in your fridge), and improves overnight. Plus, it’s packed with protein and fiber—so you can pretend it’s health food while eating something that tastes this good.

Ingredients

• 1 lb dried white beans (navy, great northern, or cannellini)
• 1 meaty ham bone or 2 cups diced ham
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Optional: parsley, red pepper flakes, or a splash of vinegar for brightness

How to Make It (Without Messing It Up)

1. Prep the beans: Soak them overnight (or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour).

   Drain.

2. Sauté the veggies: In a large pot, cook onion, carrots, and celery in a bit of oil until soft. Add garlic and cook for 30 seconds—don’t burn it, or you’ll regret everything.
3. Add everything else: Beans, ham bone, broth, thyme, and bay leaf. Bring to a boil, then simmer for 1.5–2 hours until beans are tender.
4. Shred the ham: Fish out the bone, chop any meat left on it, and toss it back in.

   Discard the bay leaf (unless you enjoy chewing on tree parts).

5. Season: Taste. Add salt, pepper, or a splash of vinegar if it needs brightness. Serve with crusty bread—because soup without bread is just sad.

Storage: Because You Won’t Eat It All (Probably)

Fridge: Let it cool, then store in airtight containers for up to 5 days.

The flavors get better—like your ex’s regret after you glow up.

Freezer: Portion it out and freeze for up to 3 months. Thaw overnight in the fridge or microwave straight from frozen (life hack).

Why This Soup Is Basically a Superfood

It’s high in protein (thanks, ham and beans), packed with fiber (beans again), and loaded with veggies. It’s also cheap, filling, and low-effort—perfect for meal prep or feeding a crowd.

Plus, it’s comfort food that won’t wreck your goals. Win-win.

Common Mistakes (And How to Avoid Them)

• Over-salting: Ham is salty. Taste before adding more salt, or you’ll turn into a pretzel.
• Undercooking the beans: Crunchy beans = sadness.

  Simmer until tender.

• Skipping the acid: A splash of vinegar or lemon juice at the end balances the richness. Don’t skip it.

Alternatives for Picky Eaters

• Vegetarian? Skip the ham, use smoked paprika or liquid smoke, and add extra veggies.
• No time? Use canned beans (reduce simmer time to 30 minutes) or a slow cooker (8 hours on low).
• Spice it up: Add diced jalapeños or a pinch of cayenne for heat.

FAQs

Can I use canned beans?

Yes, but drain and rinse them first. Add them in the last 30 minutes to avoid mush.

What if I don’t have a ham bone?

Diced ham works fine.

For extra flavor, add a spoonful of Better Than Bouillon’s ham base (trust me).

Why is my soup too thin?

Mash some beans against the pot to thicken it, or simmer uncovered for 10–15 minutes.

Can I make this in an Instant Pot?

Absolutely. Sauté veggies, then pressure cook with beans and broth for 30 minutes (no soaking needed).

Final Thoughts

Ham and bean soup is the culinary equivalent of a cozy blanket. It’s easy, cheap, and tastes like nostalgia.

Make it once, and it’ll become a staple—because who doesn’t want a meal that’s delicious, filling, and basically cooks itself? Now go forth and simmer your way to greatness.