Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Simple, hearty ham and bean soup is the kind of easy dinner recipe you can fall back on again and again, especially in cold months. The secret to this soup is store-bought diced ham: it lets you skip all the prep and adds a salty, smoky flavor to the broth without having to simmer a ham hock for hours. (Using leftover ham also makes this a fantastic lunch the next day.) Canned beans also save time; they only need a ten-minute simmer before it's ready. Serve this soup with crusty bread or buttermilk drop biscuits for a family meal that feels like true comfort food.
Can I use dried herbs instead of fresh?
Follow this rule for using fresh versus dried herbs: For soups that have a short cook time like this recipe, use fresh thyme sprigs rather than dried. If you don't have kitchen twine, use one of the sprigs to tie the others together. Save dried herbs for slow cooker meals and spice mixes.
What is mirepoix?
Mirepoix (pronounced meer-PWAH), is the French word for a combo of diced celery, carrot, and onion. These are also called aromatics because they give off such a great aroma when sautéed. Mirepoix is used most often in French and American cooking. Cajun cuisine uses a trinity (celery, green bell pepper, and onion) and many Latin cuisines use sofrito (peppers, onion, garlic, and cilantro).
Can I save leftover tomato paste?
Scoop tablespoonfuls of tomato paste onto a plate and freeze until solid, then keep in a resealable bag in your freezer until needed (no need to thaw it first).
- Yields:
- 2 qt.
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
Ingredients
- 2 tbsp.
olive oil, plus more for serving
- 8 oz.
diced ham
- 2
carrots
- 2
pieces celery
- 1
medium yellow onion, chopped
- 1/2 tsp.
kosher salt, plus more to taste
- 2
cloves garlic
- 2 tbsp.
tomato paste
- 4 c.
chicken stock
- 2
15 oz. cans cannellini or navy beans, drained and rinsed
- 1
bay leaf
- 6
sprigs of thyme
- 1/2 tsp.
ground black pepper
- 2 tbsp.
chopped parsley
- Nutrition Information
- Per Quart
- Calories1041 Fat31 gSaturated fat7 gTrans fat0 gCholesterol79 mgSodium4094 mgCarbohydrates99 gFiber29 gSugar17 gProtein66 gVitamin D1 mcgCalcium348 mgIron13 mgPotassium2693 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Heat a large Dutch oven over medium heat. Add the olive oil, then the ham. Cook until it is golden brown, stirring occasionally, about 6 to 8 minutes.
- Step 2Add the carrots, celery, and onion to the Dutch oven. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and tomato paste and stir to combine. Cook 2 more minutes.
- Step 3Add the stock, beans, and bay leaf, if using. Using kitchen twine, tie the thyme in a bundle and add to the pot. Bring the soup to a simmer over medium-high heat, then reduce to a low simmer over medium-low heat for 10 to 12 minutes, to thicken slightly and let the flavors come together.
- Step 4Remove the bundle of thyme and bay leaf. Add the black pepper then season with more salt to taste. Serve soup in bowls and top with parsley.
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