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Bean Soup with Ham on a plate
Andrew Fowler

Classic Ham and Bean Soup

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Prep Time 1 hour 20 minutes
Cook Time 3 hours
Total Time 4 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb dry pinto beans sorted and rinsed
  • 10 cups water for quick soak
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 medium carrots cut into 1/4-inch rounds
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 7 cups unsalted chicken broth
  • 1 dried bay leaf
  • 1/2 tsp dried savory
  • 1/2 tsp black pepper
  • 12 oz fully cooked ham cut into 1/2-inch cubes
  • 1 cup hot water only if needed to loosen
  • 1 tbsp apple cider vinegar
  • 1/4 tsp fine salt only if needed

Method
 

  1. Bring beans and soaking water to full boil in large saucepan. Boil 2 minutes; cover, remove from heat, and stand 60 minutes. Drain and rinse.
  2. Heat oven to 325°F. Heat oil in covered 6-quart oven-safe pot over medium. Cook onion, carrots, and celery 7 minutes, then garlic 1 minute.
  3. Add drained beans, broth, bay, savory, and pepper. Simmer; cover tightly and transfer to oven.
  4. Bake 1 1/2 hours; stir gently and check a bean. Bake covered another 30 to 45 minutes until nearly tender, adding measured hot water if liquid no longer covers beans.
  5. Fold in ham; bake covered 15 to 20 minutes more until beans tender and ham 165°F. Add remaining optional water only if too thick.
  6. Discard bay; stir in vinegar. Taste before adding up to measured 1/4 teaspoon salt. Rest 5 minutes; divide among six bowls.