Recipe Background
Grandma's Ham & Bean Soup is a comforting blend of creamy beans, tender ham, and aromatic vegetables, perfect for sharing.
Grandma's Ham & Bean Soup brings warmth and nostalgia with each spoonful. The aroma of sautéed onions, carrots, and celery fills the kitchen, mingling with the earthiness of garlic. As the broth begins to simmer, a comfortable hum of familiar scents invites everyone to gather around. The beans offer a hearty base, their creaminess balanced by the tender ham cubes that provide just the right amount of savory depth. A hint of thyme lingers, adding an herbaceous note that ties everything together.
The texture of the soup is both satisfying and comforting. Creamy beans and tender vegetables create a robust harmony against the smoky ham. Simmer gently to allow the flavors to meld, noting how the broth thickens and the scent becomes richer. Removing the bay leaf just before serving is key, ensuring its subtle flavor enhances but doesn't overpower.
Sharing this meal feels like passing down a treasured family story. Bowls are ladled and garnished with fresh thyme for a burst of green freshness. As the steam rises, its warmth encircles, reminding you that some recipes are more than just meals—they are moments shared and remembered.
Ingredients
- 2 tablespoons butter
- 1/2 cup onions diced
- 1 cup carrots peeled and diced
- 1/2 cup celery diced
- 2 cloves garlic minced
- 1 1/2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 3 (15-ounce) cans white beans such as great northern beans or cannellini, rinsed and drained
- 2 cups ham cooked and cubed
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- salt to taste
- fresh thyme optional, to taste, for garnish
Directions
- In a large pot over medium heat, melt the butter.
- Add the onions, the carrots, and the celery to the melted butter and cook, while stirring, until tender, about 4-5 minutes.
- Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 1 minute.
- Add the chicken broth, the white beans, the ham, the bay leaf, the dried thyme, and the black pepper to the vegetable mixture and stir to combine.
- Bring the soup mixture to a low boil.
- Reduce the heat to medium low and simmer the soup mixture, while stirring occasionally, until the flavors meld together, about 15-20 minutes.
- Remove and discard the bay leaf.
- Taste the soup for seasoning and add the salt, as needed.
- Serve garnished with the fresh thyme.
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