There was always a good supper to be made from the holiday ham bone in our part of the Midwest, and this thrifty pot is one of the best reasons to save every last scrap. A meaty bone, a sack of navy beans, and one onion turn into something rich and comforting with hardly any fuss, though it does ask for a little patience. The beans need an overnight soak, and the soup needs a long, gentle simmer of 2 to 3 hours, but the cost is almost nothing when that ham is already on hand. One old-fashioned trick makes the broth turn thick and creamy without cream or flour at all: just mash a cup of the cooked beans right against the side of the pot near the end.
Serve it with warm cornbread, buttered saltines, or a skillet of plain biscuits to catch every bit of that smoky broth. If you want to round the table out, a simple cabbage slaw, cooked greens, or a plate of sliced pickles gives a nice sharp contrast to the richness. This is the kind of meal that belongs with a sturdy spoon, a warm kitchen, and folks willing to go back for seconds.
3-Ingredient Ham and Bean Soup
Servings: 6 to 8
Ingredients
1 meaty leftover ham bone with scraps attached, or 2 cups diced ham
1 pound dry navy beans, soaked overnight and drained
1 yellow onion, diced
Water, enough to cover by about 2 inches
Directions
1. Pick through the beans for any stones or shriveled beans, then soak them overnight in plenty of water. The next day, drain them well.
2. Put the soaked beans, ham bone or diced ham, and diced onion into a large heavy pot. Add enough water to cover everything by about 2 inches.
3. Set the pot over medium-high heat and bring it just up to a boil, then lower the heat to a gentle simmer. Skim off any foam from the top if needed.
4. Simmer gently, partly covered, for 2 to 3 hours, stirring now and then, until the beans are fully tender and the ham is falling from the bone. If the liquid drops too low, add a splash of hot water. If your beans are very old and stay tough, they may need longer, and some old beans may never soften properly.
5. Remove the ham bone and let it cool just enough to handle. Pick off any good meat, chop it if needed, and return it to the pot. Discard the bone and any fat or gristle.
6. Scoop about 1 cup of the cooked beans to the side of the pot and mash them against the wall with a spoon or potato masher. Stir them back into the soup to thicken the broth until creamy.
7. Taste before adding anything else. Do not salt until the very end, since the ham may already be plenty salty. If needed, add a little salt to taste, then ladle hot into bowls and serve.
Variations & Tips
Using diced ham instead of a bone: If you do not have a leftover ham bone, 2 cups of diced ham will still make a fine pot. The broth may be a little less deep and smoky, but the mashed beans will still give you that lovely creamy body.
Watch the salt: This is the kind of soup that can fool a cook into overseasoning. Wait until the beans are tender and the ham has flavored the broth before tasting for salt, because ham can vary quite a bit in saltiness.
For a thicker pot: Mash more than 1 cup of beans if you like a heartier, spoon-standing texture. If you prefer it brothy, mash less and add a little hot water near the end.
Bean freshness matters: Fresh dry beans cook more evenly and soften better. If a bag has been sitting in the pantry for ages, be prepared for a longer simmer, and know that very old beans sometimes never get truly tender no matter how long you cook them.
Make-ahead wisdom: This keeps beautifully in the refrigerator and often tastes even better the next day after the flavors settle in. As it sits, it will thicken up, so just stir in a splash of water when reheating if you want to loosen the broth.