Ham and Bean Soup

Ham and Bean Soup – rich and comforting soup with white beans, carrots, celery, diced ham and ham bone for an extremely delicious bowl of soup. Perfect way to use up those leftover ham from Christmas and New Year’s Eve!

Course Soup

Cuisine American

Prep Time 20

Cook Time 50

Soaking Time 6

Total Time 7 10

Servings - 6 cups

Calories 448kcal

Author Imma

Ingredients

1 pound dried Great Northern beans , sorted of debris and rinsed
1 cup leftover ham
1 cup smoked turkey
1/2 medium onion , chopped
1 tablespoon minced garlic
2-3 teaspoon minced fresh thyme
2 bay leaves
⅓ cup chopped celery
1 teaspoon Creole seasoning
3 -4 cups unsalted chicken stock
1 cup carrots , sliced thick
any bones from ham or turkey (optional)
Salt and pepper to taste

US Customary - Metric

Instructions

Soak dry beans in water for about 6-8 hours or overnight in cold water, then drain and rinse.
Drain the soaked beans, rinse, and place the beans into the pot. Add about 5 cups water, enough to cover the beans to bring to a boil. Cook until beans is tender.
Heat up a medium or large dutch oven. Then add chopped ham and smoked turkey, cook for about 6-7 minutes or until brown.
Add onions, garlic, thyme , bay leaves, celery and Creole seasoning. Sauté for about 3-5 minutes.
Add about 3 cups chicken stock and any bones from the ham or turkey, scrape down any bits from the pot, bring to a boil. Add beans and carrots, continue cooking until it boils.
Let it simmer until sauce thickens. It might take about 30-45 minutes or more depending on how you like your beans. Adjust for salt and pepper and soup consistency with more Liquid. Serve warm with bread.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition