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Ham and Bean Soup

Ham and bean soup with navy beans, diced ham, carrots and celery in a white bowl, with a spoonful lifted.
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This ham and bean soup simmers navy beans with a smoked ham hock, tender vegetables and thyme. Mash a few beans for a creamy broth, then stir in diced ham.

Ingredients

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Instructions

  1. Prep — For soaked beans, place the rinsed beans in a large bowl with 8 cups water. Refrigerate for 8–12 hours, then drain and rinse. Skip this step if using unsoaked beans.
  2. Prep — Prepare the vegetables and ham. Refrigerate the diced ham until needed.
  3. Stovetop — Place the beans, ham hock, onion, celery, garlic, thyme, and pepper in a large Dutch oven. Pour in 6 cups water or broth, adding more if needed to cover the beans by about 1 inch.
  4. Stovetop — Bring to a boil, then reduce the heat to maintain a gentle simmer. Set the lid slightly ajar and cook, stirring occasionally, until the beans are nearly tender. Begin checking soaked beans after 1 hour and unsoaked beans after 1½ hours.
  5. Stovetop — Add the carrots and continue simmering for 30–45 minutes, until the beans are creamy throughout and the carrots are tender. Add hot water or broth as needed to keep the beans submerged.
  6. Stovetop — Transfer the ham hock to a plate. When cool enough to handle, pull the meat from the bone and chop it. Discard the bone, skin, and gristle.
  7. Stovetop — For a thicker soup, mash a small portion of the beans against the side of the pot.
  8. Stovetop — Return the ham hock meat to the soup and add the diced ham steak. Simmer for 10–15 minutes, until heated through. Taste before adding salt, then adjust the salt and pepper as needed.
  9. Optional Beautiful 10-in-1 slow cooker — Place the beans, ham hock, onion, celery, garlic, thyme, and pepper in the cooking pot. Add 6 cups water or broth, using additional liquid as needed to cover the beans by about 1 inch without exceeding the appliance’s maximum fill line.
  10. Slow cooker — Cover with the lid. Select Slow Cook and set the temperature to LOW. The Beautiful 10-in-1 model offers LOW and HIGH slow-cooking settings.
  11. Slow cooker — Set the timer for 6 hours with soaked beans or 9 hours with unsoaked beans. These are starting times; allow up to 8 hours for soaked beans or 11 hours for unsoaked beans, depending on their age and tenderness.
  12. Slow cooker — About 1 hour before the expected finish, stir in the carrots. Replace the lid and continue cooking until the carrots are tender and the beans mash easily. If needed, add hot water or broth to keep the beans covered.
  13. Slow cooker — Remove the ham hock, separate the meat, and discard the bone, skin, and gristle. Mash some beans with a nonmetal utensil if you prefer a thicker soup.
  14. Slow cooker — Stir the recovered meat and diced ham steak into the soup. Cover and continue cooking on LOW for 20–30 minutes, until the ham is hot throughout. Taste and adjust the salt and pepper before serving.

Equipment

Notes

Yield: About 8 servings. Prep: 20 minutes. Stovetop cooking: 2–3 hours. Slow cooker: 6–8 hours on LOW with soaked beans or 9–11 hours with unsoaked beans. Optional soaking: 8–12 hours. Card cook and total fields use the upper end of the stovetop range and exclude optional soaking; tenderness determines the finish.
Substitutions: Great Northern beans can replace navy beans; cooking time may vary. Substitute ¾ teaspoon dried thyme for the fresh thyme. A meaty smoked ham bone can replace the ham hock.
Salt and consistency: Ham and broth vary in saltiness, so season at the end. Thin thick soup with additional broth or water. Older beans may require extra cooking time.
Serving: Serve with cornbread, biscuits or crusty bread. Pair with a green salad or vinegar-based slaw. Offer hot sauce at the table.
Storage: Divide leftovers among shallow containers and refrigerate within 2 hours. Store refrigerated for 3–4 days. The beans absorb liquid as they sit.
Freezing: Freeze in airtight containers for up to 3 months, leaving space for expansion. Thaw overnight in the refrigerator.
Reheating: Warm in a saucepan over medium-low heat, stirring and adding water or broth as needed, until the soup reaches 165°F.
Additional equipment: a plain plate for cooling and picking the ham hock, and the Beautiful 10-in-1 Electric Multi-Cooker for the optional slow-cooker method.

Find it online: https://jennifercooks.com/ham-and-bean-soup/