This delightful canning bean ham soup recipe is your shortcut to a hearty, flavorful meal that’s perfect for busy weeknights or cozy weekends. Packed with wholesome ingredients and rich, satisfying goodness, this soup proves that convenience doesn’t mean sacrificing deliciousness.
Key Ingredients for Canning Bean Ham Soup
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 pound ham, cooked and diced (leftover ham bones are excellent for stock!)
- 2 cups dried navy beans, soaked overnight or quick-soaked (see note below)
- 6 cups chicken or vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 bay leaf (optional)
- Fresh parsley, chopped, for garnish
How to Make Canning Bean Ham Soup
This canning bean ham soup is a wonderfully simple yet incredibly satisfying dish, perfect for filling your home with comforting aromas. Its ease of preparation makes it an ideal choice for any cook, promising a richly flavored soup with a delightful texture. With a preparation time of approximately 30 minutes of active cooking and several hours for simmering, this recipe truly shines in its ability to deliver maximum flavor with minimal fuss.
Step-By-Step Instructions
- Prepare the Beans: Rinse the soaked navy beans thoroughly. If you’re using the quick-soaking method, place the beans in a large pot, cover them with water by about 2 inches, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans.
- Sauté the Aromatics: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add Garlic and Ham: Stir in the minced garlic and cook for another minute until fragrant. Add the diced ham and cook for a couple of minutes, allowing it to brown slightly and release its flavor.
- Combine Remaining Ingredients: Add the drained navy beans, chicken or vegetable broth, diced tomatoes (with their juice), thyme, rosemary, bay leaf (if using), salt, and pepper to the pot. Stir everything together to combine.
- Simmer and Cook: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking, and add more broth or water if the soup becomes too thick. For an even richer flavor, you can simmer it for up to 3-4 hours.
- Adjust Seasoning and Serve: Once the beans are tender, remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the hot canning bean ham soup into bowls and garnish with fresh chopped parsley.
Why You’ll Love This Canning Bean Ham Soup
This canning bean ham soup is a hug in a bowl, offering a deeply comforting and remarkably easy meal that will become a staple in your kitchen. Its starring feature is the incredible depth of flavor derived from the simple combination of tender beans, savory ham, and aromatic vegetables, all simmered to perfection. Beyond its delicious taste, making this soup at home is wonderfully cost-effective, especially when you utilize leftover ham, transforming simple ingredients into a budget-friendly feast. The fragrant herbs like thyme and rosemary elevate this soup beyond your average bean soup, creating a truly special and satisfying experience that rivals any restaurant-quality dish.
Imagine the delightful aroma filling your kitchen as this hearty soup simmers on the stove, promising a warm and nourishing meal without the hefty price tag. It’s the perfect comfort food, especially when compared to the quicker – but often less flavorful – lentil soups you might consider. So, gather your ingredients, embrace the simplicity, and dive into a bowl of this incredible canning bean ham soup; you won’t be disappointed!
Storing and Reheating Tips
- Refrigeration: Once cooled, store any leftover canning bean ham soup in an airtight container in the refrigerator for up to 4-5 days. The flavors often meld and deepen overnight, making leftovers even more delicious.
- Freezing: For longer storage, allow the soup to cool completely. Ladle individual portions or larger batches into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. Frozen soup will maintain its best quality for up to 2-3 months.
- Reheating: To reheat refrigerated soup, gently warm it in a saucepan over low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave. For frozen soup, it’s best to thaw it overnight in the refrigerator before reheating as described above. If reheating directly from frozen, do so very slowly over low heat, adding a little extra broth or water if needed.
Final Thoughts
This canning bean ham soup recipe is a true testament to how humble ingredients can create something truly extraordinary. Its comforting warmth and rich flavor make it a beloved dish, perfect for sharing with loved ones or enjoying as a solo treat. Give it a try; you’ll quickly discover why this soup earns a permanent spot in your recipe collection.
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Canning Bean Ham Soup
Ingredients
Equipment
Method
- Rinse the soaked navy beans thoroughly. If you’re using the quick-soaking method, place the beans in a large pot, cover them with water by about 2 inches, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans.2 cups dried navy beans, soaked overnight or quick-soaked
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.2 tablespoons olive oil, 1 large yellow onion, chopped, 2 carrots, peeled and chopped, 2 stalks celery, chopped
- Stir in the minced garlic and cook for another minute until fragrant. Add the diced ham and cook for a couple of minutes, allowing it to brown slightly and release its flavor.2 cloves garlic, minced, 1 pound ham, cooked and diced
- Add the drained navy beans, chicken or vegetable broth, diced tomatoes (with their juice), thyme, rosemary, bay leaf (if using), salt, and pepper to the pot. Stir everything together to combine.1 large yellow onion, chopped, 2 cups dried navy beans, soaked overnight or quick-soaked, 6 cups chicken or vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt and freshly ground black pepper
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking, and add more broth or water if the soup becomes too thick. For an even richer flavor, you can simmer it for up to 3-4 hours.6 cups chicken or vegetable broth
- Once the beans are tender, remove the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the hot canning bean ham soup into bowls and garnish with fresh chopped parsley.salt and freshly ground black pepper, fresh parsley, chopped