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Leftover Ham and Bean Soup
Budget-friendly, rich in taste, savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food.
Ingredients
- 1–2 tablespoons avocado oil or olive oil (enough to cover bottom of pot)
- 1 large onion, diced
- Salt and pepper, to taste
- 4 garlic cloves, minced
- Pinch of red pepper flakes
- 64 ounces (2 cartons) chicken broth
- 4 cups water
- 2 cups cubed ham (8-16 ounces; add to your preference)
- 1 ham bone (optional but recommended)
- 1 pound soup bean mix (mine had 9 types of beans; soak first according to package directions.)
- 2 bay leaves
- 1 pound bag of carrots, peeled and sliced (about 3–4 cups sliced)
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Instructions
Make It Now:
Note: Be sure to soak the beans according to package directions before beginning this recipe.
- In a large stock pot, heat the oil over medium-high heat until shimmery. Saute onions just until softened, about 4 minutes, seasoning lightly with salt and pepper while they cook. Add garlic and red pepper flakes and cook for another 30 seconds.
- Stir in chicken broth, water, ham, beans, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper (no carrots yet!). Throw a ham bone in if you have one to add extra flavor. Bring to a boil and then lower heat to a simmer. Put on a lid (keep it tilted for venting) and simmer for 1 hour. Stir occasionally. Add more stock or water, if it reduces too much.
- Taste broth and season with more salt, pepper, and red pepper, to taste. Add carrots. Simmer another 30 minutes (lid partially on), stirring occasionally, or until carrots are tender.
- Remove the bay leaves and ham bone. Taste and adjust seasoning once more. Garnish a bowl of soup with some fresh chopped parsley. Serve with crusty bread.
Freeze For Later:
Freeze For Later: Follow steps 1-4. Let the soup cool completely. Suggestion: divide soup into some shallow pans to put in the refrigerator to cool it more quickly. Divide soup into gallon-sized freezer bags or containers or into 2-cup Pyrex glass containers, squeeze out excess air, seal, and freeze.
Prepare From Frozen: Thaw using one of these safe thawing methods. Then reheat gently over low heat on the stove or in a crock pot. Another option is to put the frozen soup block over low to medium-low heat on the stove top or in a crock pot. Add about 1-2 cups of water or broth over the top. Gently warm over low to medium-low heat, stirring occasionally.
