Ham and Bean Soup Recipe

Carrots: Adds a natural sweetness and vibrant color to the soup.

Celery: Provides a subtle crunch and enhances the overall flavor.

Onion: Adds a savory depth and aromatic base to the soup.

Garlic: Infuses the soup with a rich, aromatic flavor.

Vegetable broth: Forms the base of the soup, adding a savory and rich flavor.

White beans: Adds protein and a creamy texture to the soup.

Dried thyme: Adds an earthy, slightly minty flavor.

Dried oregano: Contributes a robust, slightly bitter taste.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth of flavor.

To enhance the flavor of your vegetable broth, consider roasting the carrots, celery, and onion before adding them to the pot. Simply toss the diced vegetables in a bit of olive oil, spread them on a baking sheet, and roast at 400°F for about 20 minutes until they are caramelized. This extra step will add a rich, deep flavor to your ham and bean soup.

• Ham - Substitute with smoked tofu: Smoked tofu provides a similar smoky flavor and protein content, making it a great vegan alternative to ham.

• Ham - Substitute with tempeh bacon: Tempeh bacon offers a smoky and savory taste that mimics the flavor profile of ham in soups.

• Ham - Substitute with mushrooms: Mushrooms, especially shiitake or portobello, add a meaty texture and umami flavor that can replace the depth ham provides.

• Ham - Substitute with liquid smoke: Adding a few drops of liquid smoke can impart a smoky flavor to the soup, compensating for the absence of ham.

• Allow the ham and bean soup to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The vegetable broth and white beans will stay fresh and flavorful during this period.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the soup's texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between to avoid hot spots.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency. Adjust the seasoning with salt and black pepper if needed.

• Enjoy your reheated ham and bean soup with a side of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating:

  1. Place the leftover ham and bean soup in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Once the soup is steaming and heated through, it’s ready to serve.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed until the soup is hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until the soup is heated through.

• For slow cooker reheating:

  1. Transfer the soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• For instant pot reheating:

  1. Pour the leftover soup into the instant pot.
  2. Use the “Sauté” function to heat the soup, stirring occasionally.
  3. Once the soup is hot, switch the instant pot to the “Keep Warm” setting until ready to serve.

• Large pot: Essential for cooking the soup and allowing all the ingredients to meld together.

• Wooden spoon: Useful for stirring the vegetables and soup without scratching the pot.

• Chef's knife: Ideal for dicing the carrots, celery, and onion, as well as mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping the vegetables and garlic.

• Measuring cups: Necessary for accurately measuring the vegetables and beans.

• Measuring spoons: Important for measuring the dried thyme, oregano, salt, and black pepper.

• Ladle: Handy for serving the hot soup into bowls.

Pre-chop vegetables: Dice carrots, celery, and onion in advance and store them in the fridge.

Use canned beans: Opt for canned white beans instead of cooking them from scratch.

Batch cook: Make a large batch of vegetable broth and freeze portions for future use.

One-pot method: Cook everything in one pot to minimize cleanup time.

Pre-measure spices: Measure out thyme, oregano, salt, and pepper before starting to cook.