Here’s a comforting and hearty recipe for Midwest Ham and Bean Soup, a classic dish made with tender ham, creamy beans, and flavorful vegetables. This soup is perfect for chilly days and is often enjoyed with cornbread or crusty bread.
Ingredients:
- 1 pound dried Great Northern beans (or navy beans)
- 1 meaty ham bone (or 2 cups diced ham)
- 8 cups water (or low-sodium chicken broth)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste (you may not need much depending on the saltiness of your ham)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon apple cider vinegar (optional, for brightness)
Instructions:
1. Prepare the Beans:
- Rinse the dried beans and pick out any debris.
- Soak the beans overnight in a large bowl with enough water to cover them. Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, then removing from heat and letting them sit for 1 hour. Drain and rinse.
2. Cook the Ham and Vegetables:
- In a large pot or Dutch oven, place the ham bone (or diced ham), water or chicken broth, diced onion, carrots, celery, garlic, bay leaf, thyme, and black pepper.
- Add the drained beans to the pot and stir to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer the soup for 1.5 to 2 hours, or until the beans are tender. Stir occasionally.
3. Remove the Ham Bone:
- If you used a ham bone, remove it from the pot once the soup has simmered. Shred any remaining meat from the bone and return it to the soup. Discard the bone and bay leaf.
4. Adjust Seasoning:
- Taste the soup and adjust seasoning with more black pepper and salt if needed (be cautious with the salt if your ham was salty).
- If you prefer a creamier texture, you can mash some of the beans with the back of a spoon or use an immersion blender to puree a portion of the soup.
5. Add the Finishing Touches:
- Stir in the apple cider vinegar if using, to brighten the flavors.
- Garnish with fresh parsley before serving.
Tips:
- Using Leftover Ham: This soup is a great way to use up leftover holiday ham. The ham bone adds extra flavor, but diced ham alone works well too.
- Slow Cooker Option: To make this in a slow cooker, combine all the ingredients and cook on low for 6-8 hours or on high for 4-5 hours, until the beans are tender.
- Freezing: This soup freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
This Midwest Ham and Bean Soup is a comforting classic, perfect for cozying up on a cold day and using up leftover ham in a delicious, satisfying way!