When it comes to comfort food that warms you from the inside out, Ham and Bean Soup is one of those dishes that never goes out of style. It’s a recipe that’s been passed down through generations, often made from leftovers, but still manages to taste like a freshly prepared meal every time. This soup, dating back to simpler times, often served as an inexpensive, hearty meal for families during tough economic periods. The year 1930 holds a particular significance for this soup, as it was a time when frugality and resourcefulness were paramount, especially during the Great Depression.
In this post, we’re going to dive deep into the origins, ingredients, and detailed instructions to make a classic 1930 Ham and Bean Soup that not only pays homage to history but is also deliciously rich in flavor. Whether you’re making it with leftover ham or starting from scratch, this recipe will certainly bring back memories of home-cooked goodness.
1930 Ham And Bean Soup Recipe
The 1930 Ham and Bean Soup is a wonderfully simple yet flavorful dish. It was originally created to stretch out the use of a small portion of ham, making it an affordable meal for large families. The recipe incorporates beans, often the dried variety, which were staples in many households due to their long shelf life and affordability.
This soup is all about depth of flavor, thanks to the smoky richness of the ham, combined with the earthiness of beans, and a blend of vegetables that bring balance. It’s a meal that requires minimal prep and delivers a satisfying, nourishing result. Here’s how you can recreate it at home.
Ingredients Needed
To make this timeless Ham and Bean Soup, here’s what you’ll need. Most of these ingredients are common pantry staples, making it an ideal recipe for those days when you’re looking to whip something up with what you have on hand.
- 2 cups dried navy beans (or any variety of beans you prefer)
- 1 lb ham hock (or ham bone, leftover ham is also a great option)
- 1 medium onion, finely chopped
- 2 carrots, peeled and sliced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 8 cups chicken broth (or water)
- 1 tbsp olive oil (or butter, for sautéing)
- 1-2 tbsp vinegar (optional, for a touch of acidity)
Cooking Instructions
Making this soup is a straightforward process, but there’s something truly satisfying about watching the ingredients meld together in the pot. Here’s how to prepare it:
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Prepare The Beans
- Rinse the dried beans under cold water to remove any dirt or debris.
- Soak the beans overnight in a large bowl with plenty of water, or use the quick soak method: bring the beans to a boil in a large pot, turn off the heat, and let them sit for 1 hour. Drain and set aside.
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Sauté The Vegetables
- In a large pot or Dutch oven, heat olive oil (or butter) over medium heat.
- Add the chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute, until fragrant.
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Cook The Soup
- Add the soaked beans, ham hock (or bone), bay leaf, thyme, and black pepper to the pot.
- Pour in the chicken broth (or water). Stir everything together and bring it to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the ham is falling off the bone.
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Shred The Ham
- Once the ham hock is cool enough to handle, remove it from the pot and shred the meat into bite-sized pieces.
- Return the shredded ham to the pot and discard the bone and any fatty pieces.
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Season And Serve
- Taste the soup and adjust seasoning with more salt, pepper, or vinegar if you want a touch of acidity.
- Serve hot with crusty bread for a satisfying, rustic meal.
Ingredient Insights
Here’s a deeper look into some of the key ingredients in this dish:
- Dried Beans: Beans are the backbone of this soup. They’re packed with protein, fiber, and essential nutrients. The dried variety is perfect for this recipe, as it adds a bit of time and care to the cooking process, which results in a hearty texture that canned beans can’t replicate.
- Ham Hock or Ham Bone: These cuts of meat are full of flavor and give the soup its signature smokiness. The slow simmering process allows the collagen in the bone to break down, enriching the broth. If you’re using leftover ham, you can still achieve that smoky flavor, but the hock or bone adds more depth.
- Chicken Broth: The base of the soup is usually made with either chicken or vegetable broth. Using chicken broth adds a savory, rich undertone that complements the beans and ham perfectly. It’s a great way to infuse the dish with umami.
- Vegetables: The onion, carrots, and celery are what make this soup feel like a comforting, balanced meal. They add sweetness, crunch, and essential vitamins. Their natural flavors, combined with the herbs, form the aromatic foundation of the soup.
Expert Tips
Want to make your Ham and Bean Soup even better? Here are some expert tips to elevate your cooking:
- Use a ham bone for maximum flavor: If you happen to have a leftover ham bone from a holiday meal, don’t throw it away! It will make your soup incredibly rich and flavorful. The bone is packed with marrow that infuses the broth with a silky texture.
- Don’t skip the soaking step for the beans: Soaking beans helps them cook more evenly and reduces the chances of them being tough. If you forget to soak them overnight, the quick soak method works just as well.
- Use fresh thyme and bay leaves: While dried herbs work, using fresh herbs can elevate the taste significantly. Fresh thyme adds a bright, slightly floral note, while fresh bay leaves contribute a deeper, more aromatic flavor.
- Add a splash of vinegar: This is optional, but a little vinegar (like apple cider or white wine vinegar) added at the end of cooking helps to balance the richness of the soup and cuts through the fattiness of the ham.
Recipe Variations
While the traditional recipe is hard to beat, here are a few variations you can try based on your preferences or available ingredients:
- Vegetarian version: If you’re looking for a vegetarian or plant-based version, simply omit the ham and ham hock. Use vegetable broth and add extra mushrooms, smoked paprika, or liquid smoke to introduce a smoky flavor.
- Spicy Ham and Bean Soup: For those who enjoy a bit of heat, add some diced jalapeños or a dash of red pepper flakes. You can also top the soup with a dollop of sour cream for balance.
- Add greens: For added nutrients, throw in some chopped spinach, kale, or Swiss chard during the last 15 minutes of cooking. This will add a vibrant color and a fresh flavor to the soup.
- Slow Cooker Version: If you prefer a hands-off approach, you can make this soup in the slow cooker. Simply combine all ingredients (except the vinegar) and cook on low for 7-8 hours or high for 4-5 hours. Add the vinegar towards the end for a final touch.
Final Words
Ham and Bean Soup is one of those timeless recipes that can be as simple or as complex as you like. Whether you’re sticking to the classic 1930 recipe or experimenting with modern twists, it’s a dish that always delivers. It’s nourishing, budget-friendly, and so satisfying, making it the perfect meal for any occasion, from a cold winter evening to a busy weeknight dinner.