Easy Ham And Bean Soup Recipe With Simple Ingredients

Question 1

Can you cook ham and bean soup in a slow cooker or Instant Pot?

Accepted Answer

Yes, you can adapt ham and bean soup for both slow cookers and Instant Pots. For an Instant Pot, cook on high pressure for about 50 minutes, allowing natural release for 10 minutes before quick release. In a slow cooker, cook on low for 8-10 hours or on high for 4-5 hours. Both methods yield tender beans and flavorful broth. Remember that if using dried beans in an Instant Pot, you don't need to pre-soak them, but adjust cooking time based on bean variety and age.

Question 2

Can you add potatoes to ham and bean soup?

Accepted Answer

Potatoes don't work well in traditional ham and bean soup as they tend to become overly mushy during the long cooking time required for beans. The starch from potatoes can also make the soup overly thick and cloudy. If you want to add heartiness, consider alternatives like diced carrots, celery, or turnips which maintain their texture better. If you really want potatoes, add them during the last 30 minutes of cooking and use waxy varieties like red potatoes that hold their shape better than starchy russets.

Question 3

How to thicken ham and bean soup?

Accepted Answer

To thicken ham and bean soup, remove about 1 cup of cooked soup when it's almost done. Puree this portion using an immersion blender or regular blender, then stir it back into the pot. This creates a creamy base without adding extra ingredients. Alternatively, you can mash some beans directly in the pot with a potato masher. For a richer soup, make a slurry with 1-2 tablespoons of cornstarch or flour mixed with cold water, then gradually whisk it into the simmering soup and cook for 2-3 minutes until thickened.

Question 4

Do you need to soak dried beans before making ham and bean soup?

Accepted Answer

While not absolutely necessary, soaking dried beans for at least 8 hours or overnight improves their texture and reduces cooking time. Soaked beans cook more evenly and are less likely to split. Before soaking, sort through the beans and discard any that are broken or shriveled. If you're short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then remove from heat and let stand for 1 hour before draining and cooking. Unsoaked beans will require longer cooking time and may have a slightly less uniform texture.

Question 5

How long does ham and bean soup last in the fridge and freezer?

Accepted Answer

Properly stored ham and bean soup will last 3-4 days in the refrigerator in an airtight container. For longer storage, freeze the soup in portion-sized containers for up to 3 months. To freeze, cool the soup completely, leaving some headspace in containers for expansion as liquids expand when frozen. Label containers with the date and contents. When ready to eat, thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the soup has thickened too much during storage.

Ingredients

Instructions

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Notes

Nutrition