Grandpa’s Ham and Bean Soup
Grandpa Brent is famous for his soups. His ham and bean soup in particular is the stuff of legend. Due to health challenges, he’s no longer able to cook, but I remember when Jeremiah and I were first married, we all had dinner together and he made this soup. We’ve never stopped talking about it. I’d had it a few times growing up as well, and always loved it, but I don’t think I gave it the respect it deserved at the time. This soup is about simple, quality ingredients coming together in the most comforting, savor-every-mouthful kind of way.
My Grandpa, Robert Brent Bullough, is the most genuinely kind, patient, and cheerful person I know. He is always ready for a laugh, even when the joke’s on him. I don’t think I’ve ever heard him say an unkind word about anyone, and he’ll never let you pass by without asking how you’re doing and really wanting to know. Grandpa’s famous in our family for his big bear hugs, his big bear snores, and his even bigger heart. Second only to his love of people comes his love of food. And it’s a near tie. Sharing food for him truly is a way of showing love, and he is as generous as they come.
Brent didn’t do a lot of “cooking” in general, but he made unforgettable sandwiches, salads, and soups. When he made soups, you definitely wanted to be at that table! And he always made room for those extra guests who often did show up. He didn’t use a recipe, just whipped it all together based on what was in the fridge and pantry, and it always tasted outstanding.
Grandpa’s ham and bean soup was one that he made consistently over the years, and was always a crowd favorite. I’ve tried to piece together the recipe based on how I remember seeing him make it and how others in my family remember it as well. It’s a great way to use up leftover ham, but honestly, it’s worth going out and buying a thick slice if you don’t already have any on hand. The soup comes together surprisingly quickly, in about half an hour or so, but it tastes as if it slow-simmered for hours.
Here’s the recipe.
Ham and Bean Soup
2 Tbs oil or butter
1 small onion, chopped (about 3/4 cup)
2 carrots, chopped (about 1 cup)
1-2 stalks celery, chopped (about 3/4 cup)
1/2 tsp salt, plus more to taste
2-3 cloves garlic, minced
2 Tbs flour
1/4 tsp ground pepper
1/4 tsp paprika
1/4 tsp oregano
1/2 tsp thyme
2 bay leaves
4 cups chicken broth
3 cans white beans (such as navy, Great Northern, etc), drained and rinsed
2 cups ham (such as ham hock), chopped
2-3 cups water
In a large pot over medium heat, saute the onions, carrots, celery, and salt in the oil or butter until they start to become tender and the onions turn translucent, about 15 minutes.
Add the garlic, flour, and spices, and cook, stirring constantly, another 2-3 minutes more.
Add the broth, scraping to deglaze the bottom of the pan, and then add the beans, ham, and 2 cups water. Cover, reduce heat slightly, and cook for another 15 minutes until bubbling. Adjust seasonings or add a little more water as desired.
Serve hot with a slice of bread and a big hug. Makes about 6 servings.
Variation: Add 1 can of diced tomatoes with the broth and replace the oregano and thyme with 1 tsp Italian seasoning.
6 Comments
Brad Bullough
I love that soup and the guy who made it!
Brinn
Yes! Let me know if I got it how you remember, or if you recall it differently. I tried to replicate his soup as best I could, apart from the fact that I do rinse the beans even though he didn’t.
Erin
This soup was great! It made a ton though! Our family had lots of leftovers. That fact, along with the Costco sized bag of bell peppers going to waste in the fridge, led me to repurpose the soup and make a new variation on stuffed bell peppers which were a huge hit with my kids. I strained off some of the broth, added cooked rice and some Adobo seasoning, then spooned it into my prepared peppers (baked facedown at 400 in a dish with 1/2 inch of water and covered with foil). I let them bake covered at 350 for 20 minutes and then covered the tops with shredded cheese and put them back in the oven uncovered for another 10 minutes. We’ll definitely make this soup and these stuffed bell peppers again!
Brinn
Wow, that’s a great idea!
Sheryl Hoyt
I love this soup. My fave out of my dad’s soups. It is so delicious. I would feel his love in it most of all.
Brinn
I agree!