I’ve been making this bone-in ham bean soup recipe for years, and it’s always a hit with my family. The first time I made it, I was looking for a hearty, comforting meal that would warm our bellies on a chilly fall evening.
I found the recipe online and was immediately drawn to its simplicity and the use of a bone-in ham hock, which adds a rich, unctuous flavor to the broth. As I began to cook, I realized that this soup is more than just a meal – it’s a way to connect with loved ones and create memories around the dinner table.
The aroma of slow-cooked beans and smoky ham wafting from the pot is like a warm hug on a cold day. My kids love helping me with this recipe, from browning the ham in the pan to adding the final touches of herbs and spices.
It’s a true family affair, and one that never fails to put smiles on their faces.
Bone In Ham Bean Soup
4.7 from 1482 votes
A hearty and comforting soup made with bone-in ham, beans, and vegetables. This soup is perfect for a cold day and is packed with flavor.
Tips: You can use canned beans instead of dried beans to save time. Just make sure to rinse and drain them before adding to the soup. For a spicier soup, add a pinch of red pepper flakes. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Watch Video Of How Bone In Ham Bean Soup Works
This bone-in ham bean soup recipe is more than just a meal – it’s an experience that brings people together around the dinner table. It’s perfect for special occasions like holidays or family gatherings, but also works well for everyday meals when you need something comforting and nourishing.
One of my favorite things about this recipe is how easily it adapts to whatever ingredients you have on hand – swap out different types of beans or add your own favorite spices for added depth of flavor. And don’t forget about storage and reheating ideas – leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
❓ Frequently Asked Questions About Bone In Ham Bean Soup
Q: What type of ham should I use for this recipe?
A: For this bone-in ham bean soup recipe, you’ll want to use a bone-in ham hock, which will add plenty of flavor to the broth. You can find these at most grocery stores or butcher shops. Look for one that’s about 2-3 pounds in weight and has a good balance of meat and fat. If you can’t find a bone-in ham hock, you can also use a smoked pork neck bone or even just some diced bacon as a substitute.
Q: Can I use canned beans instead of cooking them from scratch?
A: While canned beans are convenient, they lack the depth of flavor and texture that comes from cooking dried beans from scratch. That being said, if you’re short on time or prefer the convenience of canned beans, go ahead and use them – just be sure to rinse them well before adding them to the pot.
Q: How do I store leftover soup for later?
A: Leftover soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. When reheating, make sure the soup has reached a rolling boil before serving.
Q: Can I make this recipe in advance?
A: Yes! This soup actually gets better with time, so feel free to make it ahead of schedule and refrigerate or freeze until you’re ready to serve. Just be sure to reheat it thoroughly before serving.
Q: What are some good sides to serve with this soup?
A: Some ideas include crusty bread or cornbread for dipping into the broth, as well as some crispy greens like kale or collard greens sautéed with garlic and lemon juice.
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