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Soft navy beans paired with rich, smoky ham chunks mix with crisp garden veggies in a thick, hot broth, bringing this traditional comfort dish to life. Every bite delivers smooth beans, flavorful meat and garden-fresh veggies that make this filling soup great for using up holiday ham leftovers or whipping up a quick weeknight dinner.
I've tried dozens of bean soup recipes over the years and found that navy beans' smooth texture and light nutty taste work amazingly well with smoky ham bits and fresh chopped veggies.
Key Components
- Navy beans: Grab dried ones for extra creaminess or canned for quick cooking
- Ham: Leftover ham bone or diced ham chunks give the best taste
- Fresh veggies: Onions, carrots, celery form your flavor starting point
- Fennel bulb: Brings a light sweetness and extra flavor dimension
- Good broth: Serves as the backbone of your soup
How To Make It
- Get Your Beans Ready
- For dried beans, check through them and soak overnight in cold water. In a rush? Boil them for two minutes, then cover and let them sit for an hour.
- Create Your Foundation
- First cook your onions, carrots, celery, and fennel until soft. This gives your soup its basic flavor profile.
- Mix In Main Ingredients
- Throw in your ham and beans, letting them bubble together. The beans will soak up that smoky ham taste while they cook.
- Get The Right Thickness
- Simmer until beans get soft but don't fall apart. Squish some beans against the pot side to naturally thicken your soup.
- Add Last Touches
- Mix in fresh herbs and adjust salt and pepper at the very end. Your soup should taste flavorful but not too salty.
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After cooking bean soup more times than I can count, I've learned that taking your time really matters. Slow-cooking beans helps them get that creamy texture while soaking up all the tasty flavors from your ham and veggies.
Keeping It Fresh
Keep your soup in a sealed container in the fridge for up to 5 days. It freezes really well if you don't add potatoes - just thaw it overnight and warm it up slowly, adding some extra broth if it gets too thick.
Personalize Your Soup
What's great about this soup is how easy it is to change. Try chicken and bacon instead of ham for a new taste, or switch up your bean types. Toss in extra veggies like spinach or sweet potatoes for more nutrients, or add some rice or pasta near the end to make it more filling.
Crock Pot Version
Turn this into a set-it-and-forget-it meal by dumping all ingredients except your fresh herbs into your slow cooker. Let it cook on low for 7-9 hours or high for 5 hours until beans get soft and flavors mix together. Add fresh herbs right before you serve it.
What started as a way to use up holiday ham scraps has turned into one of my go-to comfort foods. The blend of creamy beans, smoky meat bits, and tender veggies makes a soup that's both filling and heartwarming. Whether you're starting with dried beans or grabbing a can from the pantry, this soup shows how simple stuff from your kitchen can come together into something really special.
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Frequently Asked Questions
- → Is it okay to use canned beans?
- Absolutely! Canned beans are quick and easy. Dried beans need soaking but offer better texture.
- → Can this be cooked in a crockpot?
- Of course! Add all ingredients except bacon and cook 4-5 hours on HIGH or 7-9 hours on LOW. Toss in crispy bacon before serving.
- → What if I can't find a hambone?
- No hambone? No problem. Chopped ham works perfectly, or go for the chicken and bacon twist.
- → Does fennel really make a difference?
- Yes, fennel gives a light sweetness that works beautifully with savory flavors. Check near the fresh herbs at your store.
- → How do I avoid overly salty soup?
- Hold off on extra salt until the end, since ham can already be salty. Rinse your hambone to cut back on saltiness.