If freezing, use freezer-safe bags or plastic containers and keep them for up to three months.įrom the fridge, you just need to microwave the soup until warmed through. It will taste better the day after it’s made and should last up to a week in the fridge. Store leftover soup in an airtight container in the fridge. So if you can’t get your hands on a bone, you can try this easy alternative. Salted pork or uncooked smoked bacon also makes a super flavorful broth.
In fact, the joints hocks actually provide the broth with more flavor.
If you don’t have a ham bone, ham hocks also make a great option. The meatier it is, the more flavorful your broth will be! This also means you’ll get more tasty ham bits in the soup. There’s no need to remove all the meat from the ham bone. The last thing you want is to bite into a raw potato. If adding starchy vegetables such as potatoes and sweet potatoes, let the soup simmer for 5-10 minutes longer, or just until the vegetables are fork-tender. This soup already contains vegetables, but why stop there? Give it more substance and nutrition with potatoes, spinach, zucchini, frozen peas, kale, and shredded cabbage. This should take just around five minutes or less. Once the slurry is smooth, pour it back into the pot and stir until desired thickness is achieved. Take out a few tablespoons of the hot broth and stir in a tablespoon of starch. You can also use starches, such as flour or cornstarch to thicken the soup. Pureeing or mashing some of the soup is a great way to make soup creamy as it releases the starches in the beans. For a thicker, creamier broth, take half a cup of the beans out of the soup, puree them, and put them back in the pot. Tips and Tricks for the Best Ham and Bean Soup Let the beans soak overnight and drain. Place them in a large bowl and cover them with water. Rinse the beans and discard discolored and broken ones. It all gets devoured either way.īut, if you still want to pre-soak the beans, by all means! I’ve tried making this soup both ways, and I don’t see a big difference in flavors and textures. Personally, though, I don’t think it’s necessary. Some recipes call for pre-soaking the beans, saying that it significantly enhances their texture and helps degas them. Now, the question is: should you pre-soak the beans overnight? Alternatively, cannellini, navy, Boston beans, pinto, and kidney beans all make great options. What Beans Can I Use For this Ham and Bean Soup?įor this ham and bean soup, you can use Great Nothern Beans, which have a lovely nutty flavor. Chopped Ham – for more of that meaty ham flavor and wonderful texture. Bean soup recipe with ham bone free#
But feel free to use black if it’s all you have. Also, you’ll see the black flecks in the soup. When it comes to white pepper vs black pepper, just remember that white pepper has a little more heat and that black pepper has a stronger taste. Mustard Powder, Bay Leaves, White Pepper – to flavor the broth even more.Onion and Garlic – standard soup aromatics to make the broth more mouthwatering.Carrots and Celery – classic veggies used to add flavor, crunch, and nutrition.Simmered for at least an hour, the ham hock is the most critical ingredient on the list.
Ham Hock – this is where the soup’s broth gets most of its flavor.Salted Water – you’ll use this to “hot soak” the beans so they’re soft enough to cook.Dry Great Northern Beans – I love these beans for their flavor and shape, but there are plenty of alternatives, which we’ll get into below.So whether you have holiday leftovers or a fresh ham hock ready to go, this old-fashioned ham and bean soup won’t disappoint. This warm and comforting soup recipe is satisfying on its own, but it’s even more filling with a side of tender cornbread. Loaded with chunks of savory ham, colorful vegetables, and a mind-blowingly flavorful broth, it’s both delicious and nutritious. It’s a hearty, healthy, budget-friendly meal the whole family will love. Stay warm this winter with a big bowl of old-fashioned ham and bean soup.
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