Hello, my darlings. Welcome to the sanctuary of my kitchen, where we turn simple ingredients into a warm embrace. There is nothing—and I mean nothing—quite as healing as a pot of soup simmering slowly on the stove, filling the house with savory steam while the rain taps against the window. This recipe is pure nostalgia; it is the culinary equivalent of a thick, wool blanket. It transforms humble dried beans and a leftover ham bone into a pot of liquid gold. Let us make something beautiful together.
About This Dish
This soup is a masterclass in texture and depth. You have the creamy, tender interior of the slow-cooked beans contrasting against the salty, smoky bite of the ham. The broth is thick and rich, infused with the collagen from the bone and the earthiness of thyme and bay leaves. It is savory, hearty, and deeply satisfying—a rustic peasant dish elevated to absolute perfection.
Prep Time: 15 Minutes 🔪 Cook Time: 2 Hours 30 Minutes 🔥 Servings: 8 Bowls 🥣 Calories: 320 kcal
🛒 The Pantry
Fresh & Dry Goods 1 lb dry mixed beans (15-bean mix or a blend of Great Northern and Kidney beans) 1 large meaty ham bone (or 2 smoked ham hocks) 2 cups cooked ham, roughly chopped 1 large yellow onion, diced 3 ribs celery, sliced 3 carrots, peeled and sliced into coins 4 cloves garlic, minced 1 tablespoon olive oil 6 cups low-sodium chicken broth (or vegetable broth) 2 cups water (plus more for soaking) 1 teaspoon dried thyme 1 teaspoon dried parsley 2 bay leaves Salt and fresh cracked black pepper to taste
👩🍳 The Method
We begin the night before, or at least a few hours prior, by giving our beans a little love. Rinse them thoroughly in a colander, picking out any stones or shriveled bits. Place them in a large bowl and cover them with cool water by about two inches. Let them soak overnight to wake them up and ensure they cook evenly. Chef’s Tip: If you are pressed for time, use the "quick soak" method by boiling them for two minutes and letting them sit off the heat for an hour. Once soaked, drain and rinse them well.
Now, let's build the flavor foundation. In a large, heavy-bottomed Dutch oven or stockpot, heat your olive oil over medium heat. Toss in your onions, carrots, and celery—the holy trinity of flavor. Sauté them gently until the onions are translucent and the kitchen smells promising, usually about five to seven minutes. Stir in the garlic, thyme, and parsley, cooking just until fragrant, careful not to burn that delicate garlic.
Add your drained beans, the ham bone (nestle it right into the center like a buried treasure), the chicken broth, water, and bay leaves. Bring the pot to a boil, then immediately reduce the heat to a gentle, rolling simmer. Cover the pot, leaving the lid slightly ajar to let the steam escape, and let it cook undisturbed for about 90 minutes to two hours. You want the beans to be tender but not mushy. Once the beans are soft, remove the ham bone, shred the meat from it, and return that meat (along with your extra chopped ham) to the pot. Simmer for another 20 minutes to marry the flavors. Taste and adjust your salt and pepper only at the very end, as the ham brings its own salinity.
🥖 Serving & Storage
I adore serving this soup piping hot in deep earthenware bowls, accompanied by a thick slice of crusty sourdough bread or a warm square of cornbread for dipping 🍞. A sprinkle of fresh parsley on top adds a lovely pop of color.
To store, let the soup cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days, and frankly, it tastes even better on the second day as the flavors deepen. This soup also freezes like a dream; ladle it into freezer-safe bags 🧊 and store for up to 3 months.
💡 Common Questions
Do I really have to soak the beans? While you can cook them dry, soaking drastically reduces the cooking time and helps the beans cook more evenly. It also helps with digestion! Chef's Tip: If you skip soaking, just expect to simmer the soup for an extra hour or more. 🕰️
Can I make this in a slow cooker? Absolutely! Sauté your aromatics first for the best flavor, then dump everything into the slow cooker. Cook on Low for 7-8 hours or High for 4-5 hours. It’s the perfect "set it and forget it" meal. 🥘
My soup is too thin, how do I thicken it? If you prefer a stew-like consistency, take a potato masher or an immersion blender and give the pot a few pulses. Mashing just a cup or two of the beans releases their starch and creates a luxuriously creamy broth without adding cream. ✨
🥂 The Final Toast
May this bowl of soup warm you from the inside out, reminding you that the simplest ingredients often hold the most magic. Bon appétit! 💋
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