Ham And Bean Vegetable Soup
Hearty ham and bean vegetable soup combines smoky ham hocks with tender beans and fresh vegetables, offering comforting flavors perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Rinse the navy beans thoroughly.
- In a 4-quart Dutch oven, combine the beans and water.
- Bring to a boil; reduce heat and simmer for 2 minutes.
- Remove from heat and cover the pot.
- Let the beans stand for 1 hour or soak them overnight in the water in a covered pan.
- Add the ham hocks, potatoes, carrots, celery, onion, thyme, salt, and pepper to the pot.
- Bring to a boil again, then reduce heat and simmer until the beans are tender and the meat is falling off the bones.
- Remove the ham hocks, shred the meat, and return it to the soup.
- Add hot pepper sauce to taste before serving.
Tips & Substitutions
To enhance flavor, consider adding a bay leaf during cooking or incorporating a splash of apple cider vinegar for brightness. If navy beans are unavailable, great northern beans can be a good substitute. For a vegetarian version, use vegetable broth and omit the ham hocks, adding smoked paprika for a similar depth of flavor. This soup is a hearty option for any gathering, perfect for a Round-Up Supper.
Serving Suggestions
Serve the soup hot, garnished with fresh parsley or croutons for added texture. It pairs beautifully with Buffet Rye Slices for a satisfying meal. Consider a side salad or crusty bread to round out the meal. This comforting dish makes for a wonderful family dinner or can be enjoyed as part of a cozy gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of water or broth to achieve your desired consistency. This soup also freezes well; just ensure it cools completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Bean Vegetable Soup contains roughly 738 calories, with 13g protein, 103g carbohydrates, and 32g fat. It is an excellent source of vitamin C (191% of the Daily Value), potassium (53% of the Daily Value), and dietary fiber (50% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 706mg per serving (31% 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 canned beans instead of dry beans?
Yes, you can use canned navy beans to save time. If using canned beans, skip the soaking step and reduce the cooking time accordingly. Add the drained beans during the last 20-30 minutes of cooking to heat through and absorb the flavors of the soup.
How can I make this soup thicker?
To thicken the soup, you can mash some of the beans against the side of the pot with a spoon or fork. Alternatively, blend a portion of the soup in a blender and return it to the pot. Adding a small amount of cornstarch mixed with water can also help achieve a thicker consistency.
What other vegetables can I add?
Feel free to customize the vegetable mix based on your preference. Adding spinach, kale, or bell peppers can enhance the nutritional value. You might also consider adding corn or green beans for added texture and flavor. Just keep in mind that cooking times may vary based on the vegetables you choose.
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).