Ham and Bean Soup
Ham and bean soup is a comforting classic full of smoky flavor and creamy mixed beans in a rich broth.
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- 20 ounces dry mixed beans (or dry white beans)
- 8 cups reduced sodium chicken broth
- 1 pound meaty ham bone (or smoked turkey)
- 1 medium yellow onion (chopped)
- 2 ribs celery (diced)
- 2 medium carrots (chopped)
- 1 (14.5 ounce) can diced tomatoes (with juices)
- 1½ teaspoons chili powder (or 1 teaspoon Italian seasoning)
- 1 teaspoon dried parsley
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Rinse the beans and check for any debris. Add the beans into a large pot and cover with cool water. Soak at room temperature for at least 8 hours or overnight. Drain.
In a large pot, combine drained beans, broth, ham bone, and onion (do not add tomatoes until the beans are tender). Bring to a boil, reduce the heat, cover, and let simmer for 1½ to 2 hours or until beans are softened.
Remove the ham bone from the soup and remove the meat from the bone. Cut into bite-size pieces.
Add the ham back to the pot, add celery and carrot, diced tomatoes with juices, chili powder, and parsley. Cover and simmer 30 minutes more.
Taste and season with salt and pepper as needed.
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