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Hearty Southern-Style Ham, Bean, and Vegetable Soup

clock-icon30 minutes
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Pixicook editorial team

Experience the soul-warming comfort of homemade soup with our Hearty Southern-Style Ham, Bean, and Vegetable Soup. It's a rich and savory delight that's ready to serve in just 30 minutes, making it the perfect quick yet cozy meal for any day of the week.

Ingredients for Hearty Southern-Style Ham, Bean, and Vegetable Soup

units in
USchevron
serves
6 peoplechevron

Unsalted Butter

tablespoons

Onion, finely chopped

each

Celery Ribs, finely chopped

each

Garlic Clove, minced

each

Ham Steak, finely chopped

0 lb

Dark Brown Sugar

tablespoons

Dried Thyme

teaspoons

White Beans, drained and rinsed

0 cans

Low-Sodium Chicken Broth

cups

How to Make Hearty Southern-Style Ham, Bean, and Vegetable Soup

1. Vegetable and Ham Sauté

In a large Dutch oven, melt the butter over medium-high heat. Add the finely chopped onion, celery, minced garlic, chopped ham, brown sugar, thyme, and half of the white beans. Cover and cook until the vegetables are tender, about 8 minutes.

2. Bean Mashing

Using a potato masher, carefully mash the cooked beans and vegetables into a rough paste within the pot.

3. Soup Simmering

Stir the remaining white beans and the chicken broth into the pot. Cover and let it simmer, allowing the flavors to meld and the soup to thicken slightly, for about 10 minutes.

4. Final Touch

Add the frozen chopped green beans to the soup and continue to cook until they are heated through, approximately 2 minutes.

Pitfalls and tips

Quality of Ingredients

Use a high-quality smoked ham hock, shank, or bone-in piece and dried beans for a flavorful broth and superior texture.

Acid and Seasoning Adjustment

Add a splash of acid and adjust seasoning before serving to brighten the flavors and achieve balance.

Building Flavors

Caramelize your mirepoix to build complexity in the soup’s flavor profile.

Layering Ingredients

Add ingredients based on cooking time to preserve texture and color, starting with the longest cooking ones.

Bean Preparation

Soak dried beans overnight or use the quick-soak method for even cooking and better flavor absorption.

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