Hearty Ham and Bean Soup Recipe
A comforting, protein-rich ham and bean soup with tender navy beans, savory halal ham, and aromatic vegetables. Perfect for hearty meals or meal prep, this creamy, flavorful soup is easy to prepare and adaptable to dietary needs.
Servings: 6 servings
Calories: 230kcal
Ingredients
- 1 lb dried navy beans or great northern beans
- 8 cups water or low-sodium chicken broth
- 2 cups diced cooked halal ham
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Rinse and soak the beans: Place the dried beans in a colander and rinse them thoroughly under cold water. Soak the beans overnight or quick-soak by boiling for 2 minutes, then letting them sit for 1 hour before draining.
- Combine ingredients in a large pot: Add soaked beans, broth, halal ham, onion, carrots, celery, garlic, bay leaf, and thyme to a large soup pot.
- Cook the soup: Bring to a boil, then reduce heat to low and simmer for 1.5–2 hours until beans are tender.
- Finish with the ham: Remove the ham bone (if used), shred any remaining meat, and return it to the pot. Discard the bay leaf.
- Season and serve: Adjust salt and pepper, then garnish with parsley and serve with cornbread or crusty bread.
Notes
Soak beans thoroughly to reduce cooking time and improve digestibility.
Use low-sodium broth or water initially to better control the saltiness.
Simmer soup gently to avoid splitting the beans and maintain a creamy texture.
Save the ham bone for future recipes—it adds deep flavor.
Use low-sodium broth or water initially to better control the saltiness.
Simmer soup gently to avoid splitting the beans and maintain a creamy texture.
Save the ham bone for future recipes—it adds deep flavor.