HAM AND BEAN SOUP WITH ROSEMARY — Fresh rosemary is the perfect accompaniment to this savory, made-from-scratch bean soup. The perfect way to use up leftover ham!
When it comes to classic comfort food, ham and bean soup is near the top of my list. This Ham and Bean Soup with Rosemary isn’t a quick soup, as the beans need several hours on the stove-top to soften and cook.
But the aroma as it simmers only elevates it’s comfort food status in my eyes.
This is my go to recipe for bean soup. It has become a favorite of the entire neighborhood. I have to make a double batch just to satisfy everyone. The only change I make is to add diced russet potatoes. ~ Graham
The addition of rosemary to this soup makes it smell, and taste, even more heavenly. Just don’t rush the cooking time. You want your beans to be nice and tender.
Don’t worry! You don’t have to wait until you have a ham hock to make ham and bean soup (although it’s a great way to use up all those leftover ham parts).
You should be able to find ham hocks at your local grocery store. If you don’t see them, just ask the butcher. Often they won’t have them out, but they’re still available.
I love this recipe!!! It’s a winner no matter what time of year. ~ Kathy
There are bean soup recipes that require you to soak the beans overnight, which is really a great method, if you remember to get the beans started the night before.
You could even use the overnight soak method with this recipe. But I’m not always thinking that far head, so I usually fall back on this recipe.
Either way, you’ll have a hearty, delicious bowl of soup when all is said and done!
Be sure to save this Ham and Bean Soup with Rosemary recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Ham and Bean Soup with Rosemary
- Dry Great Northern Beans
- Chicken or vegetable broth
- Ham hock
- Produce: carrots, celery, onions, garlic, fresh rosemary
- Spices: mustard powder, bay leaves, salt and pepper
- Chopped ham
- 1 pound dry Great Northern beans
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 ham hock
- 1 cup chopped carrots
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper, to taste
- Rinse the beans in a large colander, sorting out any discolored beans,
- In a large pot over high heat, bring the water and stock to a boil. Add the beans and simmer for 5-10 minutes. Remove pot from heat and allow beans to soak for 90 minutes.
- After soaking, return the pot to high heat and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaves.
- Stir well and bring to a boil. Reduce heat to low and simmer, covered, for 1.5 to 2 more hours, stirring occasionally. Uncovered and remove ham hock and bay leaves.
- Stir in chopped ham and rosemary. Season with salt and pepper, to taste. Simmer for an additional 20-30 more minutes.
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Last Updated on 2019-10-14 by Danelle