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Dutch Oven Ham and Bean Soup

A warm and hearty soup made with a creamy blend of beans and savory ham, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb dried beans (such as navy or great northern beans) Soaked overnight or quick-soaked.
  • 6 cups chicken or vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 tsp dried thyme
  • Salt and pepper to taste
Optional Garnishes
  • Fresh herbs or hot sauce To taste

Method
 

Preparation
  1. Soak the dried beans overnight in water, or use the quick soak method by boiling them for about an hour and then letting them rest.
  2. In a Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the veggies soften, around 5-7 minutes.
  3. Drain the soaked beans and add them to the pot. Pour in the broth, followed by the dried thyme. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it slow-cook for about 45 minutes, or until the beans are tender.
  5. Taste and adjust the seasoning if necessary. Ladle the soup into bowls and top with your choice of garnishes.

Notes

Pair this soup with crusty bread or a fresh salad. Add crackers or make a cheesy grilled cheese sandwich for a great side. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.