Ham and Bean Soup from Leftovers
Ham and bean soup is a hearty, economical way to use smoky ham leftovers. You can use dried beans (soaked or quick-cooked) or canned beans for convenience. A ham bone or shank adds extra depth if you have one.
Basic approach:
- Beans: If using dried beans, soak overnight or use the quick-soak method and simmer until tender. Canned beans save time—drain and rinse.
- Aromatics: Start with diced onions, carrots, and celery sautéed in oil until soft.
- Ham: Add diced ham or a ham bone; simmer to extract flavor. If using a bone, remove and shred meat into the pot.
Flavoring and liquid:
- Use chicken or vegetable stock and add bay leaves, thyme, and a pinch of black pepper.
- Simmer 20–45 minutes to let flavors meld; longer for dried beans.
List: Typical ingredient proportions (serves 4–6)
- 2 cups cooked ham (or 1 ham bone) - 2 cups dried beans (or 3 cans) - 1 onion, 2 carrots, 2 celery stalks - 6 cups stock or water
Finishing touches:
- Taste before salting—ham can be salty. Adjust with pepper, vinegar, or a small dash of hot sauce for balance.
- For creaminess, mash a few beans against the pot wall or stir in a tablespoon of olive oil.
Serving suggestions:
- Serve with crusty bread or cornbread and a green salad.
- Refrigerate leftovers and enjoy within 3–4 days; freeze portions for longer keeping.
This soup is forgiving and adaptable, turning simple ingredients into a warming, flavorful meal.