Classic Ham and Bean Soup (shortcut method)
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.
Equipment
- Food Processor
- Stockpot
Ingredients
- 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
Instructions
Prepare the Veggies
- Cut all vegetables into large chunks and place in a food processer. It is not necessary to peel carrots and potatoes as long as they are thoroughly washed. Carefully pulse just enough to break vegetables into bite-sized chunks. Do not overpulse.
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.
Puree the Beans
- Pour 1 can of beans (drained) into the food processor and pulse to a paste, add them to the pot, and stir well.
Chop the Ham
- Remove meat and bay leaves from the pot and let it cool on a cutting board. Discard bay leaves and ham bone. Once cool enough to handle, chop ham into bite-sized chunks and carefully remove any fat. Replace into the pot. Simmer for 5 minutes until heated through and serve.
Notes
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.