Ham and Bean Soup - The Salty Marshmallow

Updated at: Thu, 17 Aug 2023 07:38:19 GMT

Step 1

STOVE TOP METHOD:

Step 2

Heat the olive oil and butter in a large pot over medium heat.

Step 3

Add in the diced onion, ham bone if using, and garlic. Cook, stirring occasionally for 3-4 minutes until onion is soft.

Step 4

Pour about ¼ cup of water into the pot and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Step 5

Add the remaining water, brown sugar, bay leaves, thyme, sage, rosemary, and paprika to the pot and stir. At this point if you are not using a ham bone, add in the 2 cups of chopped ham as well. If using dried beans, add them to the pot now. If using canned beans, do not add them yet.

Step 6

Bring the mixture to a boil. Reduce heat to low and simmer, covered for 60 minutes, stirring occasionally.

Step 7

Once the 60 minutes is up, discard the ham bone if using. If you haven't yet, add in your chopped ham, and if using canned beans, add them to the soup now. Simmer over low heat for 20 more minutes until beans are soft.

Step 8

SLOW COOKER METHOD:

Step 9

Heat the olive oil and butter in a large pot over medium heat.

Step 10

Cook the onion and garlic, stirring occasionally for 3-4 minutes until soft.

Step 11

Pour the onion and garlic mixture into the bottom of a 6 quart or larger slow cooker. Add in the remaining ingredients, including dried beans if using. If using canned beans, do not add them yet.

Step 12

Cover and cook on low for 6-7 hours until beans are tender.

Step 13

If using canned beans, add them to the slow cooker during the last 30 minutes of cooking time.

Step 14

Remove the ham bone before serving.

Step 15

INSTANT POT METHOD:

Step 16

Heat the olive oil and butter in the bottom of your instant pot insert on saute mode.

Step 17

Add the diced onion and ham bone and cook, stirring occasionally just until soft. Add the garlic and cook, stirring constantly for 1 minute.

Step 18

Turn the pot off. Add in all remaining ingredients and cook on SOUP setting for 30 minutes if using dried beans and for 20 minutes if using canned beans.

Step 19

Once the cooking time is up, allow the pot to come to pressure naturally for 10 minutes, then do a quick release.

Step 20

Discard the ham bone if using before serving.

Step 21

Notes

Step 22

NOTE ON THE HAM BONE: The ham bone is optional in this recipe. If not using, I recommend replacing 3 Cups of the water with vegetable or chicken broth for more flavor.

Step 23

NOTE ON BEANS: Any type of white beans such as Great Northern, Cannellini, or Navy will work in this recipe. If using dried beans, make sure to soak them according to package directions before making this recipe.

Step 24

NOTE ON THICKENING: If you find that you want your soup thicker, you can simply use a potato masher to mash up some of the cooked beans, then stir the soup well to combine. If you like a thinner soup, you can add more water.

Step 25

Nutrition

Step 26

Serving: 1.5Cups | Calories: 320kcal

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