Ham and Bean Soup with Canned Beans You Can’t Resist

Ham and Bean Soup with Canned Beans You Can’t Resist
Rated 3 out of 5
Prep. time:
60 min
Difficulty:
easy
Amount:
6 dishes
Cosher:
not kosher

Imagine coming home on a chilly day to the comforting aroma of a hearty ham and bean soup simmering on the stove. This isn’t just any ham and bean soup; it’s the ultimate blend of savory ham, creamy beans, and perfectly balanced spices that will warm your soul.

From my experience, this recipe is a family favorite, bringing everyone to the table with eager anticipation. Let’s dive into this delightful culinary experience together!

Preparation Time

  • Total time: 1 hour 15 minutes
    • Prep time: 15 minutes
    • Cook time: 1 hour

Suitable for: 6 people

Difficulty: Easy

Before we jump into the ingredients, let’s discuss some alternatives. Whether you’re looking for a vegan version, gluten-free, or any other dietary preferences, this recipe is flexible and easily adaptable.

The Necessary Ingredients (possible in all kinds of variations)

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 pound cooked ham, diced
  • 3 cans (15 ounces each) of cannellini beans, drained and rinsed
  • 4 cups chicken broth (or vegetable broth for a vegan version)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley for garnish

Vegan Version

  • Substitute ham with smoked tofu or tempeh.
  • Use vegetable broth instead of chicken broth.

Gluten-Free

  • Ensure all ingredients, especially the broth, are labeled gluten-free.

The Steps of Preparation (possible in all kinds of variations)

To get started, gather all your ingredients and let’s create a pot of magic.

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for another minute.
  4. Add sliced carrots and celery, cooking until they begin to soften, about 5 minutes.
  5. Add diced ham to the pot, stirring to combine.
  6. Pour in the chicken broth and bring to a boil.
  7. Reduce heat to a simmer and add cannellini beans, thyme, oregano, and bay leaves.
  8. Let the soup simmer for about 45 minutes, stirring occasionally.
  9. Season with salt and pepper to taste.
  10. Remove bay leaves before serving.
  11. Garnish with fresh parsley and serve hot.

Nutritional Benefits

This soup is not only delicious but also packed with nutritional benefits.

  • High in protein: The ham and beans provide a significant amount of protein, essential for muscle repair and growth.
  • Rich in fiber: Cannellini beans are a great source of dietary fiber, aiding digestion.
  • Low in fat: This soup uses olive oil and lean ham, making it a heart-healthy choice.
  • Vitamins and minerals: The vegetables add a boost of vitamins A and C, potassium, and folate.
  • Hydration: The broth helps in keeping you hydrated, especially during colder months.

Possible Additions or Upgrades

Here are some ideas to enhance your soup even further:

  • Spices: Add a pinch of smoked paprika or red pepper flakes for a kick.
  • Greens: Stir in some fresh spinach or kale towards the end of cooking.
  • Cheese: Top with grated Parmesan or a dollop of sour cream for extra richness.
  • Croutons: Serve with homemade garlic croutons for added crunch.

Questions and Answers

Can I make this soup ahead of time?

Yes, it tastes even better the next day. Just reheat it on the stove or microwave.

How long can I store the leftovers?

Keep it in an airtight container in the fridge for up to 3 days.

Can I freeze this soup?

Absolutely, it freezes well for up to 3 months.

What type of beans can I use?

Cannellini beans are ideal, but you can use great northern beans or navy beans as well.

Can I use fresh herbs instead of dried?

Yes, fresh herbs can add a vibrant flavor. Use about three times the amount of fresh herbs as dried.

Is there a vegetarian option?

Yes, replace the ham with smoked tofu or tempeh and use vegetable broth.

Can I add potatoes?

Sure, diced potatoes can make the soup heartier. Add them with the carrots and celery.

What if I don’t have bay leaves?

You can omit them, but they add a nice depth of flavor. Consider using a pinch of dried basil instead.

Can I cook this in a slow cooker?

Yes, cook on low for 6-8 hours or on high for 3-4 hours.

Is this soup kid-friendly?

Definitely, it’s mild and full of familiar flavors that kids usually enjoy.

Encouragement to Share

I hope you enjoy making and savoring this ultimate ham and bean soup as much as my family does! Don’t forget to share this recipe with your friends on social media and spread the warmth and joy of a hearty homemade meal. Bon appétit!

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tags:Pork recipes
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## The Chocolate Dipped Coconut Bars We Make When We Want Something Sweet, Chewy, Cold, and Completely Irresistible These **Chocolate Dipped Coconut Bars** are the kind of treat that makes us open the freezer “just to check on them” and somehow come back with one in our hands. They are chewy in the center, deeply coconutty, gently sweet, and wrapped in a smooth chocolate shell that cracks softly when we bite into it. From my experience, this is one of those recipes that feels homemade in the best possible way: simple ingredients, rich flavor, and a result that looks like it came from a beautiful little dessert shop. What makes these bars so special is the contrast between the creamy coconut filling and the dark chocolate coating. We get that tropical sweetness from shredded coconut, a soft melt-in-the-mouth texture from condensed milk or coconut cream, and then a glossy chocolate layer that makes everything feel more luxurious. I love making these for family gatherings because they are easy to prepare ahead, they disappear quickly from the tray, and they always make people ask, “Did we really make these ourselves?” ### Preparation Time * **Preparation time:** 20 minutes * **Chilling time:** 1–2 hours * **Chocolate dipping time:** 15–20 minutes * **Final setting time:** 20–30 minutes * **Total time:** about 2 hours * **Servings:** 16–20 bars * **Difficulty:** Easy These bars are best when they are chilled, firm, and neatly dipped. We do not need baking skills here; we just need to mix, shape, chill, dip, and wait for the chocolate to set. ## The Necessary Ingredients — Possible in All Kinds of Variations For the coconut filling: * 3 cups shredded coconut, unsweetened or sweetened * 1 cup sweetened condensed milk * 2 tablespoons coconut cream or heavy cream * 2 tablespoons powdered sugar, optional, for a sweeter bar * 1 teaspoon vanilla extract * ¼ teaspoon salt * 2 tablespoons melted coconut oil, optional, for a firmer texture For the chocolate coating: * 250 grams dark chocolate, milk chocolate, or semi-sweet chocolate * 1 tablespoon coconut oil or neutral oil, for a smoother coating * ¼ cup toasted coconut, optional, for topping * Flaky sea salt, optional, for topping * Chopped almonds, pistachios, or hazelnuts, optional, for topping Now that we have the main ingredients, we can adjust the bars to fit different preferences. From my experience, this recipe is very forgiving, and even small changes can create a completely different dessert. For a **vegan version**, we should use vegan condensed coconut milk or thick coconut cream mixed with maple syrup, and we should choose dairy-free chocolate. For a **gluten-free version**, the recipe is naturally gluten-free if all packaged ingredients are certified gluten-free. For a **dairy-free version**, we should use coconut condensed milk, coconut cream, and dairy-free dark chocolate. For a **less sweet version**, we should use unsweetened shredded coconut, dark chocolate, and skip the powdered sugar. For a **more candy-bar style version**, we can use sweetened coconut, milk chocolate, and shape the mixture into thicker bars. For a **protein-style version**, we can add 2–3 tablespoons vanilla protein powder, but we may need a little extra coconut cream to keep the filling moist. For a **nutty version**, we can press one almond into the top of each coconut bar before dipping it in chocolate. This recipe does not require cooking, but we can still use different methods to melt the chocolate. In the microwave, we can heat the chocolate in short bursts and stir between each one. On the stovetop, we can use a double boiler for gentle, even melting. In an Instant Pot, we can use the sauté function only to warm water underneath a heatproof bowl, but we should avoid direct heat. In a Ninja Foodi or air fryer, we should not melt chocolate directly because the heat is too intense and can make the chocolate seize. For the coconut, we can toast a little in a dry pan, oven, or air fryer if we want a deeper flavor. ## The Steps of Preparation — Possible in All Kinds of Variations Before we begin, we should line a pan with parchment paper. This makes the bars easy to lift, cut, and dip without sticking. I always like pressing the coconut mixture firmly because compact bars hold their shape much better when we coat them in chocolate. 1. Line a small square pan or baking dish with parchment paper, leaving some overhang on the sides. 2. Add the shredded coconut, condensed milk, coconut cream, powdered sugar if using, vanilla extract, salt, and melted coconut oil to a large bowl. 3. Mix everything together until the coconut is evenly coated and the mixture feels sticky, thick, and moldable. 4. Taste the mixture and adjust with a little more salt, vanilla, or powdered sugar if needed. 5. Transfer the coconut mixture into the lined pan. 6. Press the mixture down firmly with a spatula, spoon, or clean hands until it forms an even, compact layer. 7. Chill the pan in the freezer for 45–60 minutes, or until the coconut slab is firm enough to slice. 8. Lift the coconut slab out of the pan using the parchment paper. 9. Slice it into 16–20 small bars or rectangles. 10. Place the sliced bars on a parchment-lined tray. 11. Freeze the bars for another 20–30 minutes so they stay firm during dipping. 12. Add the chocolate and coconut oil to a heatproof bowl. 13. Melt the chocolate gently in the microwave in 20-second intervals, stirring after each interval, until smooth. 14. Dip one chilled coconut bar into the melted chocolate. 15. Use a fork to lift the bar out of the chocolate and let the excess drip back into the bowl. 16. Place the dipped bar back onto the parchment-lined tray. 17. Repeat with the remaining bars. 18. Sprinkle toasted coconut, flaky salt, or chopped nuts over the bars before the chocolate sets. 19. Chill the bars in the refrigerator for 20–30 minutes, or until the chocolate shell is firm. 20. Serve the bars cold from the fridge or slightly softened at room temperature for a creamier bite. ### Nutritional Benefits * **Coconut provides satisfying texture:** Shredded coconut gives the bars their chewy bite and helps them feel rich even in small portions. * **Coconut contains dietary fiber:** The fiber helps make the bars more filling than many smooth candies. * **Dark chocolate adds antioxidants:** When we use dark chocolate, we get cocoa compounds that contribute depth, bitterness, and richness. * **The bars are naturally portion-friendly:** Because they are rich and dense, one small bar can feel very satisfying. * **Coconut oil helps create a smooth coating:** A small amount helps the chocolate melt evenly and set with a softer snap. * **Salt balances sweetness:** Even a small pinch of salt makes the coconut and chocolate flavors taste more intense. * **Vanilla adds aroma without heaviness:** It makes the filling taste warmer, rounder, and more dessert-like. * **Dairy-free versions are easy to make:** Coconut condensed milk and dairy-free chocolate keep the same indulgent texture. * **The recipe can be gluten-free:** With certified gluten-free ingredients, these bars can fit gluten-free dessert tables beautifully. * **They are freezer-friendly:** Keeping them chilled helps us enjoy a homemade sweet treat whenever we want one. After the nutrition side, we can make these bars even more exciting. This is where we can turn a simple coconut-chocolate treat into something that feels festive, elegant, or completely personal. ### Possible Additions and Upgrades * Add one whole almond on top of each bar before dipping. * Mix mini chocolate chips into the coconut filling. * Add orange zest for a bright chocolate-orange flavor. * Add lime zest for a tropical, refreshing note. * Add almond extract instead of vanilla for a candy-bar flavor. * Add espresso powder to the melted chocolate for deeper richness. * Sprinkle flaky sea salt on top before the chocolate sets. * Roll the bars in toasted coconut after dipping. * Drizzle white chocolate over the finished bars. * Use milk chocolate for a sweeter, creamier coating. * Use dark chocolate for a more intense, less sweet version. * Add chopped pistachios for color and crunch. * Add freeze-dried raspberries for tartness and a beautiful finish. * Add crushed hazelnuts for a nutty chocolate flavor. * Add a thin layer of caramel before dipping for a richer dessert. * Add a pinch of cinnamon to the coconut mixture. * Shape the mixture into balls instead of bars. * Make mini bite-size squares for parties. * Serve them straight from the freezer for a firmer candy texture. * Serve them from the fridge for a softer, chewier center. ### Questions and Answers **Can we make these bars ahead of time?** Yes, these bars are perfect for making ahead because they store beautifully in the fridge or freezer. **How long do they last in the refrigerator?** They usually keep well for about 1 week in an airtight container. **Can we freeze them?** Yes, we can freeze them for up to 2 months. From my experience, they taste wonderful straight from the freezer after a few minutes at room temperature. **Can we use sweetened coconut?** Yes, but the bars will be sweeter. We may want to skip the powdered sugar if we use sweetened coconut. **Can we use unsweetened coconut?** Yes, and it gives us a more balanced flavor, especially when paired with milk chocolate or sweetened condensed milk. **Why are our bars falling apart?** The mixture may be too dry or not pressed firmly enough. We can add a little more condensed milk or coconut cream and press the mixture very tightly. **Why is the chocolate too thick for dipping?** We can stir in a little coconut oil or neutral oil to make it smoother and easier to coat the bars. **Can we make them without condensed milk?** Yes, we can use thick coconut cream with maple syrup, but the texture will be slightly softer and less candy-like. **Can we make them vegan?** Yes, we should use vegan condensed coconut milk and dairy-free chocolate. **Can we make them gluten-free?** Yes, the recipe can be gluten-free if all packaged ingredients are certified gluten-free. **Do we need to bake them?** No, these are no-bake bars. Chilling is what helps them set. **Can we use white chocolate?** Yes, white chocolate works, but it makes the bars much sweeter. It is delicious with lime zest or freeze-dried berries. **Can we make them smaller?** Yes, mini bars or bite-size squares are great for parties and dessert platters. **Should we store them at room temperature?** It is better to keep them chilled because the coconut filling stays firm and the chocolate shell holds better. **Can children help make them?** Yes, children can help mix the filling, press it into the pan, sprinkle toppings, and decorate the bars. **What chocolate works best?** From my experience, semi-sweet or dark chocolate gives the best balance because the coconut filling is already sweet. **Can we add nuts inside the filling?** Yes, finely chopped almonds, pistachios, or hazelnuts add lovely crunch. **How do we get a smooth chocolate coating?** We should dip very cold bars into melted chocolate that is smooth and fluid, then let the excess drip off before placing them on parchment. **Can we shape them like candy bars?** Yes, we can press the coconut mixture into a thicker slab and cut it into long rectangles. **What is the biggest mistake to avoid?** We should not dip soft bars. If the coconut filling is not cold and firm, the bars can break apart in the chocolate. Chocolate Dipped Coconut Bars
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