If you are craving a comforting, wholesome meal that wraps you in a cozy hug, the Warm Ham and Bean Soup Delight Recipe is exactly what you need. This hearty soup combines tender beans, smoky ham, and fragrant vegetables to create a bowl overflowing with flavor and warmth. Whether it’s a chilly evening or you just want to nourish yourself with something homemade and satisfying, this recipe will quickly become your go-to comfort food.
Ingredients You’ll Need
Gathering the right ingredients for the Warm Ham and Bean Soup Delight Recipe is both simple and rewarding. Each component plays a crucial role in building layers of flavor, texture, and color, making your soup truly unforgettable.
- 8 cups Water: The essential base that helps cook the beans and blend all the flavors smoothly.
- 1 cup Dry Great Northern Beans: Packed with protein and fiber, these beans soak up the savory broth beautifully.
- 1 piece Ham Hock: This adds a deep, smoky richness to the soup that you just can’t replicate.
- 2 cups Chopped Cooked Ham: Adds hearty texture and intensifies the smoky flavor, especially great for leftover ham.
- 2 medium Carrots: Bring natural sweetness and a lovely pop of color to the pot.
- 1 medium Onion: Yellow onion grounds the soup with a mellow, aromatic base.
- 2 stalks Celery: Offers a fresh crunch and balances the richness perfectly.
- 4 cloves Garlic: Infuses the soup with a warming aroma and full-bodied flavor.
- 1 teaspoon Mustard Powder: Gives a subtle tang and complexity that elevates the soup.
- 2 leaves Bay Leaves: Impart beautiful herbal notes; just remember to remove them before serving.
- 1/2 teaspoon Ground White Pepper: Adds gentle heat without overpowering the other flavors.
- 1 teaspoon Salt: Enhances every ingredient; adjust based on your ham’s saltiness.
How to Make Warm Ham and Bean Soup Delight Recipe
Step 1: Preparing the Beans
Begin by rinsing the Great Northern beans thoroughly. Soak them overnight to soften, which helps speed up cooking and ensures even tenderness. If you’re short on time, the quick soak method works wonders—boil them for 2 minutes, cover, and let them soak for an hour.
Step 2: Combining Ingredients
In a large soup pot, add the soaked beans, water, ham hock, chopped cooked ham, carrots, onion, celery, garlic, mustard powder, bay leaves, and white pepper. Stir gently to combine all your wholesome ingredients, setting the stage for a soul-warming soup.
Step 3: Simmering to Perfection
Bring your mixture to a gentle boil before turning the heat down to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. This slow cooking allows the beans to soften and the smoky ham to infuse the broth, delivering that signature depth to the Warm Ham and Bean Soup Delight Recipe.
Step 4: Finishing Touches
Once your beans are tender, carefully remove the ham hock. Shred the meat off the bone and return it to the pot, discarding any bones and excess fat. Now’s the time to taste and season with salt as required. For a thicker texture, you can puree some of the soup directly in the pot or stir in a cornstarch slurry until you reach your desired consistency.
Step 5: Serving Up the Soup
Ladle the steaming-hot soup into bowls and get ready to savor every spoonful. This is the moment where the magic of the Warm Ham and Bean Soup Delight Recipe truly shines.
How to Serve Warm Ham and Bean Soup Delight Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of color and freshness that wakes up the senses. For a little extra comfort, a dollop of sour cream or a grating of sharp cheddar on top adds luscious richness that complements the smoky flavors perfectly.
Side Dishes
Pair your hearty soup with crusty artisan bread or a classic grilled cheese sandwich for dipping. The crunch of the bread against the velvety soup creates a satisfying contrast that makes each bite even more wonderful. A simple side salad with a light vinaigrette keeps things fresh and balanced alongside this rich dish.
Creative Ways to Present
Serve the soup in rustic bowls for that homey, comforting vibe. For a touch of elegance, garnish with microgreens and serve alongside a small cheese board. Alternatively, turn leftover soup into a filling for a savory pot pie by topping it with puff pastry before baking until golden brown!
Make Ahead and Storage
Storing Leftovers
Warm Ham and Bean Soup Delight Recipe tastes even better the next day as the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Be sure to cool the soup completely before refrigerating to maintain freshness.
Freezing
This soup freezes beautifully and is perfect for meal prepping. Let it cool, then transfer to freezer-safe containers or zip-top bags, leaving some room for expansion. It will keep well for up to 3 months. Remember to remove the bay leaves before freezing for the best flavor upon reheating.
Reheating
Reheat the soup gently over medium-low heat, stirring occasionally to prevent scorching. If frozen, thaw overnight in the refrigerator before reheating. Add a splash of water or broth if the soup thickens too much, keeping it cozy and comforting every time.
FAQs
Can I use canned beans instead of dry beans?
Yes! If you’re short on time, canned Great Northern beans can be used. Just make sure to rinse and drain them well and add them later in the cooking process to avoid overcooking.
Is there a substitute for the ham hock?
Absolutely. Smoked turkey leg or even a smoked sausage can be used to provide that smoky depth, though the flavor profile will be a bit different but still delicious.
How can I make the soup vegetarian?
For a vegetarian version, skip the ham hock and ham, and consider adding smoked paprika or liquid smoke for that smoky hint. Use vegetable broth instead of water for added flavor.
What if I want a thicker soup?
You can puree a portion of the soup for a creamier texture or add a cornstarch slurry near the end of cooking. Just mix a tablespoon of cornstarch with cold water and stir it into the simmering soup until it thickens.
Can I prepare this soup in a slow cooker?
Yes, simply add all the ingredients (except salt) into the slow cooker and cook on low for 6-8 hours. Add salt towards the end of cooking to control seasoning. Slow cooking enhances the flavors wonderfully.
Final Thoughts
The Warm Ham and Bean Soup Delight Recipe is more than just a meal—it’s a comforting tradition made simple and satisfying. Every spoonful is a celebration of smoky ham, tender beans, and fresh vegetables coming together in perfect harmony. Give this recipe a try and enjoy a warming experience that not only fills your belly but also warms your heart.
Print
Warm Ham and Bean Soup Delight Recipe
- Prep Time: 20 minutes (plus overnight soaking or 1 hour quick soak)
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes (excluding soaking time)
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Ham and Bean Soup combines tender Great Northern beans with smoky ham hocks and savory vegetables. Slow-simmered to perfection, it delivers rich, comforting flavors perfect for chilly days. With wholesome ingredients and a simple preparation method, this soup is a soul-warming, satisfying meal that makes excellent use of leftover ham.
Ingredients
Soup Base
- 8 cups Water
- 1 cup Dry Great Northern Beans
- 1 piece Ham Hock
- 2 cups Chopped Cooked Ham
Vegetables and Aromatics
- 2 medium Carrots, chopped
- 1 medium Onion, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
Seasonings
- 1 teaspoon Mustard Powder
- 2 leaves Bay Leaves
- 1/2 teaspoon Ground White Pepper
- 1 teaspoon Salt (adjust to taste)
Instructions
- Prepare Beans. Rinse the dry Great Northern beans thoroughly and soak them overnight to soften. For a quicker method, boil the beans for 2 minutes, then cover and let them sit for 1 hour to partially rehydrate.
- Combine Ingredients. In a large soup pot, add the soaked beans, 8 cups of water, ham hock, chopped cooked ham, carrots, onion, celery, garlic, mustard powder, bay leaves, and ground white pepper. Stir gently to evenly distribute the ingredients.
- Simmer Soup. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld.
- Remove Ham Hock. Once the beans are soft, carefully remove the ham hock from the pot. Shred the meat from the bone and return the shredded ham to the soup. Discard bones and any excess fat.
- Season and Adjust. Taste the soup and season with salt as needed, remembering the ham already adds saltiness. For a thicker consistency, puree a portion of the soup using an immersion blender or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), then simmer briefly until thickened.
- Serve. Ladle the hot soup into bowls and enjoy immediately. It pairs wonderfully with crusty bread or grilled cheese sandwiches for a complete, comforting meal.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- If desired, smoked turkey can replace the ham hock for a leaner variation.
- Mustard powder adds a subtle tang, but Dijon mustard can substitute if needed.
- Be sure to remove bay leaves before serving to avoid bitterness.
- The soup thickens further as it cools; reheat gently and add water or broth if needed.
