Description
This hearty Ham and Bean Soup features tender navy beans simmered with savory ham, fresh vegetables, and aromatic herbs, creating a comforting and flavorful meal perfect for cozy gatherings or a satisfying family dinner.
Ingredients
Scale
Beans and Stock
- 1 lb dried navy beans
- 64 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Fresh cracked pepper, to taste
- Salt, to taste
Vegetables and Aromatics
- 3 tbsp oil
- 1 white onion, chopped
- 4 carrots, chopped
- 2 celery stalks, sliced
- 5 garlic cloves, finely chopped
- 2 cups shredded green cabbage
Protein
- 2–3 cups chopped ham
Instructions
- Prepare the Beans: Rinse the dried navy beans thoroughly under cold water. Place them in a large bowl and cover with enough water to soak overnight. This softens the beans and reduces cooking time.
- Sauté the Vegetables: In a large Dutch oven, heat 3 tablespoons of oil over high heat. Add the chopped onion, carrots, and celery, sautéing for 4–5 minutes until softened. Stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer the Soup: Drain the soaked beans and add them to the Dutch oven along with the chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and freshly cracked pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 90 minutes, or until the beans are tender.
- Add Ham and Cabbage: Stir in the chopped ham and shredded green cabbage. Continue cooking uncovered for another 15–20 minutes, allowing the flavors to meld and the cabbage to soften.
- Season and Serve: Taste the soup and season with salt as needed. Remove the bay leaf before serving. Enjoy this warm, nutritious bowl of ham and bean soup with your favorite crusty bread for a complete meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Feel free to substitute navy beans with great northern beans or cannellini beans.
- Leftover ham from a baked ham can be a perfect addition and adds great flavor.
- You can prepare the soup in advance; flavors deepen after resting overnight in the fridge.
- For a thicker soup, mash some of the beans before adding the ham and cabbage.
