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Ham and Bean Soup

This is what you do with a holiday ham bone - toss it in a pot with navy beans and let it simmer for a few hours. The ham bone breaks down and flavors the broth while the beans get creamy.
prep time15 minutes
cook time2 hours
resting or cooling time8 hours
total time10 hours 15 minutes
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Ingredients

Ingredients (~6-8 servings)

  • 1 1/2 lbs dried navy beans, sorted and soaked
  • 3 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 3 cups chopped yellow onions, ~2 large onions
  • 1 1/2 cups diced carrots, ~3 medium carrots, 1/4" dice
  • 1 1/2 cups diced celery, ~4 stalks, 1/4" dice
  • 5 garlic cloves, ~1 Tbsp, minced
  • 1 Tbsp chopped fresh thyme, divided
  • 1 1/2 tsp chopped fresh rosemary
  • 1/2 tsp sweet or smoked paprika
  • 1 meaty ham bone
  • 3 small dried bay leaves
  • 9 cups low sodium chicken broth, plus more if needed
  • 3 cups water, plus more for soaking beans
  • 2 to 3 cups diced or shredded cooked ham
  • Kosher salt and black pepper to taste

Instructions

  • Sort beans and remove debris.
  • Place beans in a large bowl and cover with water by 2-3 inches; soak 8 hours or overnight.
  • Drain and rinse beans before using.
  • Heat olive oil and butter in a large pot over medium heat.
  • Add onions, carrots, and celery; cook 8-10 minutes until onions turn translucent.
  • Stir in garlic, rosemary, 1 1/2 tsp thyme, black pepper, and paprika; cook 1 minute until fragrant.
  • Add drained beans, ham bone, bay leaves, chicken broth, and water to the pot.
  • Bring to a boil over high heat, then reduce to a gentle simmer.
  • Partially cover and cook 90 minutes to 2 hours, stirring every 20-30 minutes, until beans are tender.
  • Remove ham bone about 15 minutes before beans finish cooking.
  • Once cool enough to handle, pull off any meat from the bone and chop it; add back to pot with diced or shredded ham.
  • Discard the bone and simmer 10-15 minutes until ham is warmed through.
  • Remove and discard bay leaves.
  • Stir in remaining 1 1/2 tsp thyme.
  • Taste and season with salt and pepper as needed.
  • For thicker soup, mash about 1/4 of the beans in the pot; for brothier soup, add more broth 1/2 cup at a time.
  • Ladle into bowls and serve with lemon wedges, fresh herbs, Parmesan, olive oil, and crusty bread.

Notes

Quick soak method available if needed - boil beans 2 minutes, remove from heat, cover, and let sit 1 hour before draining.