Classic Ham and Bean Soup (shortcut method)
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This hearty classic ham and bean soup recipe has tender chunks of smoked ham, carrots, potatoes, and navy beans in a rich broth, thickened with pureed navy beans. Canned beans and a food processor shortens the preparation time and allows you to get a classic meal on the table in 35 minutes without doing any chopping.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course dinner, Main Course
Cuisine American
- 2-3 Med. Potatoes
- 1 Med. Onion
- 2-3 Carrots
- 2 Stalks Celery
- 3 14 oz Cans Navy Beans Divided
- 8 Cups Chicken or Ham Broth
- 1 Pound Bone-In, Smoked Ham Steak
- 3/4 tsp Dried Crushed Thyme
- 2 Bay Leaves
- 1/4 tsp Pepper
- 1/2- 3/4 tsp Salt to taste
Add Remaining Ingredients
Add vegetables, broth, and ham steak including the bone and bay leaves to a large stockpot, (no need to chop it into small pieces yet) and bring to a boil. Reduce heat to low and add vegetables and remaining ingredients except 1 can of beans. Simmer with lid on the pot until the vegetables are tender.
I usually purchase a slice of smoked bone-in ham steak that is approximately 1/2 inch thick. You can also use a smoked ham bone with some leftover meat attached, but be sure that it is smoked and not honey-baked. It is important that the ham be smoked because this adds to the flavor of the broth significantly.