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Creamy ham and bean soup in a white ceramic bowl on a white marble countertop, thick velvety broth made from navy beans with shredded pink ham, finely diced carrots and celery, and light black pepper on top.

Ham And Bean Soup

MoneyMattersMama.com
A thick, naturally creamy ham and bean soup made with tender navy beans, shredded ham, and simple vegetables. This cozy, budget-friendly soup thickens from mashed beans instead of cream and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 2 hours
Servings 6

Ingredients
  

  • 1 pound dried navy beans
  • 2 cups diced cooked ham or 1 meaty ham bone
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • Salt to taste
  • 1 teaspoon apple cider vinegar

Instructions
 

  • Rinse the dried navy beans and soak overnight if desired, or use the quick soak method by boiling for 2 minutes and letting sit for 1 hour, then drain.
  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, carrots, and celery and cook for about 5 minutes until softened but not browned, stirring occasionally.
  • Add minced garlic and cook for 30 seconds.
  • Add drained beans, ham bone or diced ham, bay leaf, dried thyme, black pepper, chicken broth, and water.
  • Bring to a boil, then reduce heat to low and partially cover.
  • Simmer gently for 90 minutes to 2 hours, stirring every 20 minutes, until beans are tender.
  • Remove the ham bone if using and shred any meat, then return the meat to the pot and discard the bone and bay leaf.
  • Taste before adding salt and adjust gradually as needed.
  • Mash about 1 cup of beans against the side of the pot and stir back in to thicken the soup.
  • Add hot water a little at a time if the soup is too thick.
  • Stir in 1 teaspoon apple cider vinegar at the end and taste before serving.