30 minutes
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.
tablespoons
Onion, finely chopped
each
Celery Ribs, finely chopped
each
Garlic Clove, minced
each
Ham Steak, finely chopped
0 lb
Dark Brown Sugar
tablespoons
teaspoons
White Beans, drained and rinsed
0 cans
Low-Sodium Chicken Broth
cups
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.
Use a high-quality smoked ham hock, shank, or bone-in piece and dried beans for a flavorful broth and superior texture.
Add a splash of acid and adjust seasoning before serving to brighten the flavors and achieve balance.
Caramelize your mirepoix to build complexity in the soup’s flavor profile.
Add ingredients based on cooking time to preserve texture and color, starting with the longest cooking ones.
Soak dried beans overnight or use the quick-soak method for even cooking and better flavor absorption.
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