Name: Ham and Bean Soup
Total time: 2 h
Ingredients: 2 tablespoons vegetable oil; 1 pound ham steak , patted dry and diced; 1 onion , chopped; 3 carrots , peeled and chopped; 2 celery ribs , chopped; 6 garlic cloves , minced; 4 cups low-sodium chicken broth; 6 cups water; 2 (12-ounce) smoked ham hocks; 1 pound dried navy beans , soaked overnight (see note); 2 teaspoons minced fresh thyme leaves; 1/2 teaspoon pepper; 1 tablespoon red wine vinegar

Why This Recipe Works

The simplest ham and bean soup recipes are nothing more than dried beans and ham hocks simmered in water until the beans are tender and the ham has transformed the water into a smoky broth. A stray carrot or onion provides a bit more flavor, but that's about it. We wondered if we could add more heft to this humble, old-fashioned ham and bean soup recipe, transforming it into something we could serve as a main course for dinner. We found that using a combination of ham hocks and ham steaks gave our Ham and Bean Soup recipe a nice smoky flavor and lots of meaty ham chunks. Sautéing the ham and then simmering it in the soup gave it a caramelized flavor. To reduce the soup’s saltiness, we replaced half the low-sodium chicken broth with water. We found it best to soak the dried navy beans overnight—this step shortened their cooking time by at least 30 minutes.

Before You Begin

To speed up their cooking time, soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking.

Instructions

Heat oil in Dutch oven over medium heat until just smoking. Add diced ham and cook until browned, about 3 minutes. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

Remove hocks from pot. (If desired, let cool 5 minutes, then shred meat and add to soup.) Stir in thyme, pepper, and vinegar. Serve.

Make Ahead: This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in 1/4 cup water at a time until the consistency is to your liking. Simmer the soup over medium-low heat until it's hot. Serve.

Soaking in a Hurry: When we need to soften beans in a hurry (or forget to start soaking them the night before), we use this shortcut method. Cover the beans with 3 inches of cold water in a medium saucepan. Bring to a boil, cover, and remove the pot from the heat. Let the beans stand for an hour, then drain them and cook as directed.