Hi, my name’s Kate. I’m a full-time RVing mom and writer that loves to cook but rarely has much time for it. My family isn’t superstitious, but we have a tradition of eating ham and beans on New Year’s Day for “good luck.” I think we can all agree, after the year we’ve had, that we’re willing to try just about anything if it makes next year better. So, here’s a delicious ham and bean soup recipe to start your new year off right!
Recipe adapted from CafeDelites.com.
Disclaimer: Generally, I use my own recipes on this blog. However, this one is delicious, and I didn’t want to mess it up. So, if you want more recipes like this, please visit CafeDelites.com.
- 2 tablespoons olive oil
- 1 onion diced
- 1 large carrot peeled and diced
- 1/2 cup finely chopped celery
- 4 cloves garlic minced
- 2 cups shredded cooked ham
- 1 1/2 quarts chicken broth
- 1 tablespoon thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 4,15 ounce cans white beans (cannellini beans) — no salt added, rinsed and drained
- 1/2 teaspoon black pepper
- pinch of salt, if needed
- In a large saucepan, heat oil over medium-high heat.
- Add onion, carrots, and celery. Cook until onions are softened — approx. 5 minutes. Sauté the garlic until fragrant — 30 seconds – 1 minute.
- Add the ham and cook for a further 2 minutes, then pour in the stock. Add the thyme and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
- Stir in beans and season with pepper. Let simmer for 2 minutes, taste test, and season with salt if needed.
- Serve warm.
You can also make this recipe by using dried beans and rehydrating them. My mom uses this technique every year, usually starting her beans the night before. She’ll pour a package of mixed beans or white beans into a bowl of water and let them soak overnight before adding them to the crockpot with the ham and other ingredients to cook all day. Personally, I would never remember to start cooking dinner 24 hours early, so I go with this recipe instead.