Ham And Bean Soup
A hearty, comforting ham and bean soup featuring tender navy beans, diced ham, potatoes, and vegetables, perfect for cozy family dinners or meal prep.
Ingredients
Instructions
- Put navy beans, salt, pepper, chopped onion, chopped celery, and chopped ham into a slow cooker.
- Cover with water just above the ingredients and let it cook overnight on high.
- In the morning, turn the cooker to low and add cubed potatoes.
- Cook until the potatoes are tender and the soup is heated through, about 4-6 hours.
- Stir occasionally during cooking.
- Optional: Add chopped hard-boiled eggs before serving for extra flavor.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before serving. If you don't have navy beans, great northern or cannellini beans work well as substitutes. You can also add vegetables like carrots or bell peppers for extra flavor. Consider seasoning with herbs such as thyme or bay leaves for depth. This soup is versatile, fitting well within the realm of American recipes.
Serving Suggestions
Serve your Ham And Bean Soup with crusty bread or a side salad for a complete meal. It also pairs beautifully with Southwestern Potato Salad for a hearty lunch. For added richness, top each bowl with a sprinkle of fresh herbs or the optional hard-boiled eggs before serving to enhance flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over low heat, adding a splash of water if it thickens too much. This ensures the flavors remain vibrant and the soup retains its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Bean Soup contains roughly 508 calories, with 9g protein, 71g carbohydrates, and 21g fat. It is an excellent source of potassium (31% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1379mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, dried navy beans work perfectly for this recipe. Soak them overnight before using, or use the quick soak method by boiling them for a few minutes and letting them sit. Just be sure to adjust the cooking time accordingly.
Is there a vegetarian version of this soup?
Absolutely! You can omit the ham and replace it with smoked paprika or liquid smoke to impart a similar flavor. Use vegetable broth instead of water for cooking the beans, and add your favorite vegetables for a hearty vegetarian option.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper during cooking. You can also serve the soup with hot sauce on the side, allowing everyone to customize their spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).