Hearty Ham and Bean Soup – Comfort in a Bowl

If using dried beans: Rinse and soak overnight, or use the quick-soak method (boil 2–3 minutes, cover, and let sit 1 hour). Drain before using.

2. Sauté the Vegetables

In a large pot, heat olive oil over medium heat (optional).

Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.

Stir in garlic and cook 1 more minute.

3. Cook the Soup

Add ham, soaked (or canned) beans, broth, bay leaf, thyme, and black pepper.

Bring to a boil, then reduce heat to a simmer.

Cover and cook for 1–1.5 hours (if using dried beans) or 30 minutes (if using canned), until beans are tender.

4. Adjust Seasoning

Remove bay leaf.

Taste and add salt as needed, depending on the saltiness of the ham.

5. Serve

Serve hot with crusty bread or cornbread.

Optional: Garnish with chopped parsley for freshness.

Tips for the Best Ham and Bean Soup