Tasty Bites: Creamy Bean and Ham Soup

By Beth V

Soup is one of my favorite meals to prepare this time of year. There is something lovely  and comforting about a bubbling pot of soup on the stove on chilly, autumn days. This soup harkens back to my childhood when my mom would often turn a leftover ham bone and some beans into something delicious. I did not use a ham bone (although you are welcome to!), but it is amazing how such  simple ingredients can create such amazing flavor.

Start with a pound of dry beans. I like pinto, but navy beans or great northern beans would work well, too. Rinse the beans and quickly look them over for any debris. Place them in a large pan and add enough water to cover the beans by about two inches. Cover with a lid and allow these to soak for 6 to 8 hours. Most people find it easiest to let them soak overnight, but you could easily start them early in the morning and they would be ready to cook before dinner time. This step takes no active cooking time, but it does require enough forethought to start the soaking process. Starting from dried beans is much less expensive than canned beans and there is so much more flavor in the beans themselves when prepared this way. I usually think of beans as a vehicle for other flavors, but these beans are so flavorful all by themselves and when they’re cooked, they are almost creamy on the inside. It is so worth the extra step of soaking the beans. Soaking the beans also helps to remove some of the gas-creating properties that give the bean its bad reputation.

These beans have been soaked and rinsed.

Once your beans have soaked, drain and rinse them and set them aside. Chop an onion, a green pepper (or celery if you prefer) and  two carrots and sauté them in a tablespoon of oil  over medium heat until the onions are translucent.  I like to sprinkle about ½ teaspoon salt over this mixture as it cooks. The salt helps release more the water from the veggies so that it can evaporate.

When the onions are almost tender, toss in a clove of minced garlic and let it cook just until you can smell the garlic cooking. Now add six cups of chicken broth and one bay leaf to the soup pot. For the ham, I used a thick-sliced ham steak. These are about 1 to 1 ½ pounds and they are easy to use if you do not happen to have leftover ham or a ham bone. I cut mine into about 4-5 large chunks and threw it right in the pot .

Bring the mixture to a boil, then cover and reduce the heat to medium-low. Simmer for about 1 ½ - 2 hours. Remove the ham and cut it into bite-sized pieces, then return it to the pot. Add up to 3 cups of water since some of it has either absorbed into the beans or evaporated. Return to a simmer and cook about 30 minutes longer or until the beans are tender. The beans should hold their shape, but not be chewy,. They should be smooth and creamy on the inside. Remember to remove the bay leaf.  Add ½ teaspoon ground black pepper or more to taste. Between the ham and the chicken broth, I didn’t think any additional salt was necessary.

This soup has so much to offer. It tastes delicious - surprisingly so for such simple ingredients. It is quite low in fat and it has tons of fiber. It is also quite economical, especially if you use leftover ham. It also reheats beautifully and may actually taste better the second day. Serve with some warm, crusty bread and salad or fruit.

Creamy Bean and Ham Soup
Serves 8

1 16-ounce package dried pinto beans

1 tablespoon extra-virgin olive oil

1 onion, chopped

1 green pepper, chopped OR 2 stalks of celery, chopped

2 carrots, peeled and chopped

½ teaspoon salt

1 clove or ½ teaspoon minced garlic

6 cups of chicken broth

1 bay leaf

1 to 1 ½ pounds thick-sliced ham steak, chopped into 4-5 large chunks

3 cups water

½ teaspoon ground black pepper

For the beans: Rinse the beans. Quickly look them over and remove any debris. Place beans in a large pan and add enough water to cover the beans by about 2 to 3 inches. Soak overnight or for 6 - 8 hours. Drain and rinse the beans.

For the soup:

1. Heat the oil over medium heat until it shimmers. Add the onions, peppers and carrots to the pan. Sprinkle with the salt and allow to cook until the onions are tender and almost translucent.

2. Add the garlic and cook until just fragrant. Add 6 cups of chicken broth, the bay leaf and the ham and bring to a boil. Cover and reduce the heat to medium-low. Simmer for 1 ½ to 2 hours.

3. Remove the ham pieces from the pot and chop into bite-sized pieces. Return the ham to the pot. Add up to 3 cups of water. Return to a simmer and cook for an additional ½ hour until the beans are tender. They should hold their shape, but be very smooth and creamy on the inside, not chewy.

4. Remove the bay leaf. Add ½ teaspoon ground black pepper. Serve with crusty bread and salad or fruit.

Enjoy!

Beth is a stay-at-home mom of three wonderfully active children ages 6, 3 and almost 1. She is married to Jason (who also writes for us here at MAD21) and spends her days teaching, changing diapers, sweeping up Cheerios, keeping peace among the kids, and whipping out gourmet meals on the side.