Of course! It’s clear this soup has become a true staple in your kitchen. That kind of devotion deserves a recipe worthy of the title “Amish Comfort in a Bowl.”
Here is a comprehensive, big recipe that delves into every aspect of this beloved dish.
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- A Bowl of Humble Grace: Amish Ham and Bean Soup
When the wind howls and the world turns frosty, we seek sustenance that does more than just fill our stomachs; we seek warmth for our souls. This Amish Ham and Bean Soup is precisely that. It is not a fussy or hurried dish. It is a testament to the Amish values of thrift, community, and deep, abiding comfort. Born from the necessity of using every precious bit of food, this soup transforms a humble hambone and simple beans into a rich, savory, and profoundly satisfying meal. It simmers patiently, filling your home with an aroma that promises solace and contentment. As you’ve discovered, one bowl is never enough.
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The Historical Roots: From Necessity to Nourishment
The Amish, with their agrarian lifestyle and principle of Gelassenheit (yieldedness to God and community), are masters of resourcefulness. Nothing goes to waste. A holiday ham is not a single meal but the beginning of many. The hambone, still rich with flavor and bits of meat, is a treasure trove. Combined with the cheap, protein-rich, and shelf-stable navy bean, it becomes the foundation for a soup that feeds a large family or a gathering of friends. This recipe is a direct link to a simpler time, where food was prepared with intention and gratitude, and a shared pot of soup was an act of love.
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The Benefits: More Than Just a Meal
· Economical: This is the ultimate budget-friendly meal, making excellent use of leftovers.
· Nutritious: Packed with protein, fiber, vitamins, and complex carbohydrates for sustained energy.
· Comforting: The warm, savory broth and soft, creamy beans have a proven psychological effect of calming and satisfying.
· Meal-Prep Friendly: It tastes even better the next day and freezes beautifully for future quick meals.
· Wholesome: Made with whole, recognizable ingredients—it’s honest food.
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The Formation: A Symphony of Simple Ingredients
This recipe relies on the layering of flavors from a few key components. The holy trinity of onions, carrots, and celery (mirepoix) provides the aromatic base. The hambone contributes a deep, smoky, salty richness that permeates the entire pot. The beans act as sponges, soaking up all this flavor while releasing their starch to thicken the broth naturally. The final result is a harmonious blend where no single ingredient dominates, but all unite to create a perfect whole.
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Ingredients & Equipment
The Beans:
· 1 lb (about 2 ½ cups) dried Great Northern or Navy Beans
· Water, for soaking
The Aromatic Foundation:
· 2 tablespoons butter or bacon drippings
· 1 large yellow onion, finely diced
· 3 medium carrots, peeled and diced
· 3 celery stalks, diced
The Soul of the Soup:
· 1 large meaty hambone (or 2-3 ham hocks)
· 8 cups cold water (or a combination of water and low-sodium chicken broth for more depth)
· 2 bay leaves
The Flavor Enhancers:
· 1 teaspoon dried thyme (or 3-4 fresh sprigs)
· ½ teaspoon freshly ground black pepper
· 1-2 cups leftover ham, diced (optional, for extra meatiness)
· Salt, to taste (be careful, as the hambone is very salty)
For Serving (The “Lovers” Additions):
· Fresh parsley, chopped
· Crusty bread, dinner rolls, or cornbread
· A dash of hot sauce or vinegar for a bright kick
Equipment:
· Large stockpot or Dutch oven (at least 6 quarts)
· Colander
· Tongs
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Methods & Instructions
Method 1: The Traditional Overnight Soak
Step 1: Prepare the Beans (The Night Before)
Place the dried beans in your large stockpot and cover with at least 2 inches of cold water.Let them soak for 8-12 hours or overnight. This rehydrates the beans, ensuring they cook evenly and become tender.
Step 2: The Sauté (Building the Flavor Base)
The next day,drain and rinse the soaked beans. In the same stockpot, melt the butter or bacon drippings over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
Step 3: The Simmer (The Transformation)
Add the drained beans,the hambone, and 8 cups of cold water. The water should just cover the hambone. Add the bay leaves and thyme. Bring to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently.
Step 4: The Wait (Patience is a Virtue)
Let the soup simmer for 2 to 3 hours.You’ll know it’s ready when the beans are incredibly tender and creamy, and the meat on the hambone is falling off. Stir occasionally.
Step 5: The Finale (Bringing It All Together)
Carefully remove the hambone and bay leaves from the pot.Place the hambone on a cutting board and, once cool enough to handle, shred all the meat from the bone using two forks. Return the shredded meat to the pot. If you have extra diced ham, add it now. Stir in the black pepper. Taste the soup before adding any salt, as the ham will have seasoned it significantly. Let it heat through for another 10-15 minutes.
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Method 2: The Quick Soak (For Immediate Comfort)
Step 1: Quick-Soak the Beans
Place the dried beans in the stockpot and cover with 2 inches of water.Bring to a rapid boil and let it boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.
Step 2: Proceed as Directed
Continue withStep 2: The Sauté from the traditional method, and follow the remaining steps.
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Nutritional Profile (Approximate per serving)
· Calories: ~350 kcal
· Carbohydrates: 45g
· Protein: 25g
· Fat: 8g
· Fiber: 15g (An excellent source!)
· Sodium: Varies based on the ham, but typically high.
· Rich in: Iron, Potassium, B Vitamins, and Magnesium.
Note: Values are estimates and can vary based on specific ingredients used.
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For the Soup Lovers: Tips & Customizations
A true “soup lover” knows how to make a recipe their own. Here’s how:
· Creamy Version: For a thicker, creamier soup, remove about 2 cups of the cooked beans and vegetables, mash them with a fork or blend them, then stir them back into the pot.
· Smoky Version: Add a teaspoon of smoked paprika with the thyme.
· Vegetable-Packed: Add a cup of frozen corn or diced potatoes during the last 30 minutes of cooking.
· The Bright Finish: A splash of apple cider vinegar or a dash of hot sauce stirred into your individual bowl just before eating cuts through the richness and elevates the flavor spectacularly.
· The Perfect Partner: This soup demands a piece of crusty bread for dipping or a slice of sweet, moist cornbread on the side.
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Conclusion
This Amish Ham and Bean Soup is more than a recipe; it is an experience. It is the quiet joy of a simmering pot on the stove, the anticipation of a meal made with care, and the deep, unwavering comfort that comes from a bowl of honest, nourishing food. It connects us to a tradition of making much from little, and sharing it with those we love. It is, in every sense, comfort in a bowl. No wonder you’ve made it three times this week—your soul knew what it needed.