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## **Instructions**
### **1. Prepare the Beans:**
If you’re using dried beans, you’ll need to soak them before cooking. Place the beans in a large bowl and cover them with water. Let them soak for at least 6 hours or overnight. Alternatively, you can use the “quick soak” method by bringing the beans and water to a boil for 2 minutes, then covering and letting them sit for 1 hour. Drain and rinse the beans after soaking.
### **2. Sauté the Vegetables:**
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté the vegetables for **5-7 minutes**, or until they are softened and the onion is translucent. Add the garlic and sauté for another **30 seconds** until fragrant.
### **3. Add the Ham and Broth:**
Add the ham bone or diced ham to the pot, then pour in the chicken or vegetable broth. Stir to combine. If you’re using a ham bone, the broth will absorb more flavor as it cooks, but diced ham works just as well for a quicker version of the soup.
### **4. Add the Beans and Seasonings:**
Add the soaked and drained beans, bay leaf, thyme, and smoked paprika (if using) to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for **1.5 to 2 hours**, or until the beans are tender and the flavors have melded together.
### **5. Shred the Ham (If Using a Ham Bone):**
If you used a ham bone, carefully remove it from the soup once the beans are tender. Use a fork to shred any remaining meat off the bone, then return the shredded ham to the soup. Stir to combine.
### **6. Adjust the Seasoning:**
Taste the soup and adjust the seasoning with additional salt, pepper, or herbs, as desired. If you prefer a thicker soup, use a potato masher or immersion blender to mash some of the beans directly in the pot.
### **7. Serve and Enjoy:**
Ladle the soup into bowls, garnish with fresh parsley or thyme if desired, and serve with a slice of crusty bread or cornbread on the side for dipping. Enjoy the comforting warmth of this hearty bean and ham soup!
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## **Tips & Variations**
– **Vegetarian Option:** For a vegetarian version, skip the ham and use vegetable broth. You can replace the ham with smoked paprika or liquid smoke for a similar smoky flavor.
– **Add More Veggies:** Feel free to add other vegetables like potatoes, spinach, or kale to boost the nutritional content and flavor.
– **Use Canned Beans:** If you’re short on time, canned beans can be used instead of dried beans. Just be sure to rinse them before adding them to the soup to reduce sodium.
– **Spice It Up:** For a little heat, add a pinch of red pepper flakes or a diced jalapeño to the sautéed vegetables.
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### **Why You’ll Love Bean and Ham Soup**
– **A complete meal in a bowl:** With beans, ham, and vegetables, this soup has everything you need for a balanced and satisfying meal.
– **Great for meal prep:** This soup keeps well in the fridge for several days and even freezes beautifully, making it an excellent choice for meal prepping or freezing for later.
– **Nutrient-rich and filling:** The beans provide fiber and protein, while the ham adds rich flavor and depth. It’s a comforting, nutritious meal that’s perfect for cold days.
*Bean and Ham Soup* is the ultimate comfort food. It’s hearty, nourishing, and brimming with rich, savory flavors. Whether you have leftover ham to use up or just want a simple, filling soup, this recipe is sure to become a family favorite. Perfect for chilly nights, this soup is an easy and satisfying way to enjoy a classic dish that never goes out of style.
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