Imen Dridi Pioneer Woman Ham and Bean Soup is made with great northern beans, carrots, onion, celery, garlic, mustard powder, bay leaves, ham hock, chopped ham, and ground white pepper. It serves 6 and takes about 2.5 hours to prepare, offering a hearty, flavorful meal.
More Pioneer Woman Recipe:
- Pioneer Woman Vegetable Beef Soup
- Pioneer Woman Creamy Chicken Noodle Soup
- Pioneer Woman Beef Barley Soup Recipe
🧡 Why You’ll Love This Ham And Bean Soup Recipe:
- Comforting and Hearty: Perfect for chilly days, providing a warm, comforting meal that satisfies hunger and soothes the soul.
- Rich in Flavor: The combination of savory ham, aromatic vegetables, and beans results in a deep, satisfying taste.
- Easy to Make: With simple, straightforward steps, this soup is manageable for cooks of all skill levels.
- One-Pot Meal: Minimal cleanup required, as it’s made using just one pot.
- Crowd-Pleaser: Its classic flavor profile appeals to a wide range of palates, making it perfect for family gatherings.
- Full Meal: Serve as is for a complete meal in a bowl, or pair with crusty bread for an extra touch of comfort.
❓ What Is Pioneer Woman Ham And Bean Soup Recipe?
Pioneer Woman Ham and Bean Soup recipe features great northern beans, carrots, onion, celery, garlic, mustard powder, bay leaves, ham hock, chopped ham, and ground white pepper, creating a hearty, flavorful soup perfect for cozy meals. It’s nutritious and comforting.
🥕 Pioneer Woman Ham And Bean Soup Ingredients
- 8 cups water
- 1 pound dry great northern beans, sorted and rinsed
- ½ teaspoon salt
- 1 cup chopped carrots
- 1 cup chopped onion
- ½ stalk celery, chopped
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 1 ham hock
- 2 cups chopped ham
- ½ teaspoon ground white pepper, or to taste
🥘 How To Make Pioneer Woman Ham And Bean Soup
- In a large pot, add 8 cups of water and 1 pound of dry great northern beans. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- After the beans have soaked, stir in ½ teaspoon of salt, 1 cup chopped carrots, 1 cup chopped onion, ½ stalk of chopped celery, 1 teaspoon minced garlic, 1 teaspoon mustard powder, and 2 bay leaves to the pot.
- Add 1 ham hock to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for 2 hours, or until the beans are tender.
- Take out the ham hock from the pot. Let it cool, then remove the meat from the bone, chop it, and set aside.
- Add 2 cups of chopped ham to the pot and continue to cook the soup for another 30 minutes.
- Remove the bay leaves, then season the soup with ½ teaspoon of ground white pepper or to taste. If you have meat from the ham hock, add it back to the soup.
- Check for seasoning, adjust if necessary, and serve the Ham and Bean Soup hot, ideally with a side of crusty bread for dipping.
💭 Recipe Tips:
- Soaking Beans: Soak the great northern beans overnight in cold water to reduce cooking time and ensure they cook evenly. If short on time, the quick soak method described in the recipe works well too.
- Fresh Vegetables: Fresh, crisp vegetables not only add flavor but also nutrition to the soup. Chop them uniformly to ensure they cook evenly.
- Simmer Gently: Let the soup simmer gently to prevent the beans from breaking apart and becoming mushy. A slow, steady simmer allows the flavors to meld beautifully.
- Seasoning: Season the soup towards the end of cooking to accurately gauge the flavor, especially since ham can be salty. Adjust the salt and pepper according to taste.
- Removing Fat: After adding the chopped ham and ham hock meat back into the soup, any excess fat can rise to the top. Skim off this fat with a spoon for a lighter, healthier soup.
🥗 What To Serve With Ham And Bean Soup?
Serve Ham and Bean Soup with crusty bread or cornbread to soak up the flavorful broth a side salad with a vinaigrette dressing offers a fresh contrast, while roasted vegetables add a hearty complement to this cozy, comforting meal.
🎚 How To Store Leftovers Ham And Bean Soup?
- Refrigerate: Cool Leftovers Ham And Bean Soup to room temperature then transfer it to airtight containers store in the refrigerator for up to 3-4 days.
- Freeze: Place cooled Leftovers Ham And Bean Soup in freezer-safe containers or bags, leaving some space for expansion freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Ham And Bean Soup?
- On The Stovetop: Warm thawed Leftovers Ham And Bean Soup on medium stirring it until hot about 5-10 minutes add water if needed.
- In The Microwave: Heat Leftovers Ham And Bean Soup in a covered bowl for 2-3 minutes stirring once, until hot adjust time as necessary.
FAQ’S
What beans are best for Ham and Bean Soup?
Great Northern beans are commonly used for their mild flavor and firm texture, but you can also use navy beans, cannellini beans, or even pinto beans depending on your preference for taste and texture.
Can I use canned beans instead of dry?
Yes, canned beans are a convenient alternative use approximately three 15-ounce cans, drained and rinsed, in place of the dry beans. Adjust cooking time since canned beans don’t need to be pre-cooked.
How can I thicken my Ham and Bean Soup?
To thicken the soup, you can mash some of the beans with a fork or potato masher and stir them back into the soup. Another method is to simmer the soup uncovered for additional time to reduce and thicken the liquid.
What can I do if my soup is too salty?
If your soup is too salty, add a peeled potato cut into large chunks and simmer until the potato is tender. The potato helps absorb some of the salt. Removing it afterward can reduce the overall saltiness. Adding more water or unsalted broth can also dilute excessive saltiness.
Can I make Ham and Bean Soup in a slow cooker?
Yes, to make it in a slow cooker, add all ingredients except for the ham and cook on low for 6-8 hours or high for 3-4 hours. Add the ham towards the last hour of cooking to keep it from becoming too soft.
Try More Pioneer Woman Recipe:
- Pioneer Woman Homemade Cream Of Anything Soup
- Pioneer Woman Crockpot French Onion Soup
- Pioneer Woman Cabbage Soup
Pioneer Woman Ham And Bean Soup Nutrition Fact
Amount Per Serving
- Calories: 212kcal
- Carbohydrates: 24g
- Protein: 13g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 16mg
- Sodium: 540mg
- Potassium: 607mg
- Fiber: 9g
- Sugar: 3g
- Vitamin A: 3324IU
- Vitamin C: 7mg
- Calcium: 69mg
- Iron: 2mg
Pioneer Woman Ham And Bean Soup
Description
Pioneer Woman Ham and Bean Soup is made with great northern beans, carrots, onion, celery, garlic, mustard powder, bay leaves, ham hock, chopped ham, and ground white pepper. It serves 6 and takes about 2.5 hours to prepare, offering a hearty, flavorful meal.
Ingredients
Instructions
- In a large pot, add 8 cups of water and 1 pound of dry great northern beans. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- After the beans have soaked, stir in ½ teaspoon of salt, 1 cup chopped carrots, 1 cup chopped onion, ½ stalk of chopped celery, 1 teaspoon minced garlic, 1 teaspoon mustard powder, and 2 bay leaves to the pot.
- Add 1 ham hock to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer gently for 2 hours, or until the beans are tender.
- Take out the ham hock from the pot. Let it cool, then remove the meat from the bone, chop it, and set aside.
- Add 2 cups of chopped ham to the pot and continue to cook the soup for another 30 minutes.
- Remove the bay leaves, then season the soup with ½ teaspoon of ground white pepper or to taste. If you have meat from the ham hock, add it back to the soup.
- Check for seasoning, adjust if necessary, and serve the Ham and Bean Soup hot, ideally with a side of crusty bread for dipping.
Notes
- Soaking Beans: Soak the great northern beans overnight in cold water to reduce cooking time and ensure they cook evenly. If short on time, the quick soak method described in the recipe works well too.
- Fresh Vegetables: Fresh, crisp vegetables not only add flavor but also nutrition to the soup. Chop them uniformly to ensure they cook evenly.
- Simmer Gently: Let the soup simmer gently to prevent the beans from breaking apart and becoming mushy. A slow, steady simmer allows the flavors to meld beautifully.
- Seasoning: Season the soup towards the end of cooking to accurately gauge the flavor, especially since ham can be salty. Adjust the salt and pepper according to taste.
- Removing Fat: After adding the chopped ham and ham hock meat back into the soup, any excess fat can rise to the top. Skim off this fat with a spoon for a lighter, healthier soup.
