Ham and Bean soup
- Carbohydrate 123.627375137484 g
- Cholesterol 0 mg
- Fat 0.292735 g
- Fiber 2.43280003976822 g
- Protein 2.46290500016819 g
- Saturated Fat 0.079236 g
- Serving Size 1 1 Serving (466g)
- Sodium 40.0130000392451 mg
- Sugar 121.194575097716 g
- Trans Fat 0.075537 g
- Calories 487 calories
Step-by-step
- Soak beans in water for 8 hours or prepare them as stated on the bag.
- Rinse beans and return to pot.
- Cover with 8 cups of water.
- Add diced ham and all other ingredients.
- I added the seasoning packet that comes with the beans as well.
- Bring to a boil then reduce to simmer and cover with lid and let simmer for 2 hours or longer.
Budget Realities of the Soup Pot
Operating under strict grocery budgets requires leveraging high-protein, shelf-stable items. Dried legumes cost a fraction of fresh meat proteins per serving. Combining an inexpensive bag of beans with leftover cooked ham stretches household food dollars effectively. This dish yields one large portion as written, but the dry-to-wet ratio scales linearly if doubling or tripling the batch for meal prep. Always maintain an eight-to-one water-to-bean volumetric ratio when multiplying quantities to prevent scorching.
Fresh Allium Versus Preserved Seasoning
Balancing fresh aromatics against pre-packaged flavor elements defines this cooking style. Raw garlic and onions release moisture and pungent sulfur compounds when minced finely. These fresh components contrast sharply with dehydrated spice packets and salted cured meats. Mince the three garlic cloves and the small onion uniformly so they break down during the long simmering phase. Raw alliums dissolve into the broth, thickening the liquid naturally as starches from the legumes hydrate.
Thermal Control and Simmering Dynamics
Long cooking times transform dense dried seeds into creamy textures. Bring the covered pot to a rolling boil initially to gelatinize outer starches rapidly. Drop the heat immediately to maintain a gentle simmer for two hours or longer. Rapid boiling splits bean skins and breaks hulls before interiors soften completely. Monitor the liquid level every thirty minutes to ensure the water line stays above the solids. Add boiling water in half-cup increments if the broth reduces too quickly.
