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Soft navy beans mix with smoky ham and crisp veggies in a thick, comforting broth for this timeless soul-warming soup. Every bite gives you velvety beans, flavorful meat, and just-right cooked vegetables that turn this filling soup into the go-to dish for using up holiday ham leftovers or whipping up a quick weekday dinner.
I've tried tons of bean soups over the years and found that navy beans have this smooth, buttery feel and light nutty taste that pairs amazingly with smoky ham chunks and garden-fresh veggies.
Key Components
- Navy beans: Go for dried if you want extra creaminess or canned when you're in a hurry
- Ham: Leftover bone or diced meat gives the richest taste
- Garden veggies: Onions, carrots, celery form your taste foundation
- Fennel bulb: Brings a hint of sweetness and complexity
- Good broth: Makes up the backbone of your soup
Cooking Steps
- Get Your Beans Ready
- With dried beans, pick through them and let them soak in cold water overnight. For a faster method, boil them for two minutes, cover, and let them sit for an hour.
- Create Your Flavor Base
- First cook your onions, carrots, celery, and fennel until soft. This sets up all the tasty flavors in your soup.
- Combine Main Ingredients
- Throw in your ham and beans, and let them simmer together. The beans will soak up that smoky ham flavor while they cook.
- Get the Right Thickness
- Let everything cook until beans are soft but not mushy. Smash some beans against the pot to naturally make your broth thicker.
- Add Last Touches
- Mix in fresh herbs and taste for seasoning at the end. You want it flavorful but not too salty.
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Making so many batches of this soup taught me that taking your time pays off. Letting those beans cook slowly helps them get that creamy texture while soaking up all the yummy flavors from the ham and veggies.
Keeping It Fresh
Pop your soup in a sealed container in the fridge for up to 5 days. It freezes really well if you don't add potatoes - just thaw it overnight and warm it up gently, adding more broth if it looks too thick.
Customizing Your Bowl
This soup's best quality is how flexible it is. Swap ham for chicken and bacon to change things up, or try different beans. Toss in extra veggies like spinach or sweet potatoes for more goodness, or add rice or pasta near the end to make it even more filling.
Crockpot Version
Make this a no-fuss meal by tossing all your ingredients except the fresh herbs into your slow cooker. Let it go on low for 7-9 hours or high for 5 hours until beans get soft and flavors mix together. Add fresh herbs just before you serve it.
What started as just a way to use up holiday ham has turned into one of my go-to comfort foods. The mix of smooth beans, smoky meat, and tender veggies makes a soup that's both filling and heartwarming. Whether you go with dried or canned beans, this soup shows how basic ingredients can come together to make something truly awesome.
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Frequently Asked Questions
- → Should I use dried or canned beans?
- They're both fine! Dried beans need soaking time but taste better, while canned beans make cooking much faster.
- → Can I make this in a slow cooker?
- Absolutely! Just toss everything except bacon in and cook on HIGH for 4-5 hours or LOW for 7-9 hours. Add your crispy bacon just before serving.
- → What if I don't have a hambone?
- No worries! Just throw in some cut-up ham instead, or try the chicken and bacon version for something equally yummy.
- → Why include fennel?
- Fennel brings a light sweetness that works really well with the salty ham. You'll find it with the other fresh vegetables.
- → How do I prevent the soup from being too salty?
- When you're using ham, don't add any salt until you taste it at the end since ham can be pretty salty. You can also wash the hambone before cooking to cut down on salt.