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Tender navy beans and smoky ham combine with fresh vegetables in a rich, warming broth to create this classic comfort soup. Each spoonful delivers creamy beans, savory meat, and perfectly cooked vegetables that make this hearty soup perfect for using leftover holiday ham or creating a satisfying weeknight meal.
After years of experimenting with different bean soups, I discovered that navy beans' creamy texture and subtle nutty flavor make them the perfect partner for smoky ham and fresh vegetables.
Essential Ingredients
- Navy beans: Choose dried for creamier texture or canned for convenience
- Ham: Use leftover ham bone or cubed ham for best flavor
- Fresh vegetables: Onions, carrots, celery create the flavor base
- Fennel bulb: Adds subtle sweetness and depth
- Quality broth: Forms the foundation of the soup
Instructions
- Prepare the Beans
- If using dried beans, sort and soak overnight in cold water. For quick-soak method, bring to boil for two minutes, then let stand covered for one hour.
- Build the Base
- Start by sautéing onions, carrots, celery, and fennel until tender. This creates a flavorful foundation for the soup.
- Layer the Flavors
- Add ham and beans, allowing them to simmer together. The beans will absorb the smoky ham flavor as they cook.
- Perfect the Consistency
- Cook until beans are tender but still hold their shape. Mash some beans against the side of the pot to naturally thicken the broth.
- Final Seasoning
- Add fresh herbs and adjust seasonings at the end. The soup should be well-seasoned but not salty.
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Through countless pots of bean soup, I've learned that patience is key. Allowing beans to cook slowly helps them become creamy while absorbing all the wonderful flavors from the ham and vegetables.
Storage Success
Store the soup in an airtight container in the refrigerator for up to 5 days. It freezes beautifully without potatoes - simply thaw overnight and reheat gently, adding extra broth if needed to reach desired consistency.
Making It Your Own
The beauty of this soup lies in its versatility. Use chicken and bacon instead of ham for a different flavor profile, or try different bean varieties. Add extra vegetables like spinach or sweet potatoes for more nutrition, or stir in rice or pasta near the end for a heartier meal.
Slow Cooker Method
Transform this into an easy hands-off meal by combining all ingredients except fresh herbs in your slow cooker. Cook on low for 7-9 hours or high for 5 hours until beans are tender and flavors have melded. Stir in fresh herbs just before serving.
What began as a way to use leftover holiday ham has become one of my most reliable comfort food recipes. The combination of creamy beans, smoky meat, and tender vegetables creates a soup that's both nourishing and satisfying. Whether you're cooking with dried or canned beans, this soup proves that simple ingredients can create something truly special.
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Frequently Asked Questions
- → Should I use dried or canned beans?
- Both work well! Dried beans need soaking but provide better texture, while canned beans make for a quicker soup.
- → Can I make this in a slow cooker?
- Yes! Cook on HIGH 4-5 hours or LOW 7-9 hours with all ingredients except bacon. Add crispy bacon at the end.
- → What if I don't have a hambone?
- You can use chopped ham, or try the chicken and bacon variation for equally delicious results.
- → Why include fennel?
- Fennel adds a unique, subtle sweetness that complements the savory ham. Find it in the produce section.
- → How do I prevent the soup from being too salty?
- If using ham, wait to add salt until the end as ham can be quite salty. Rinse the hambone before using to remove excess salt.