From Survival to Comfort Food
Ham and bean soup first took root in American kitchens back in the 1700s, when European settlers carried many species of white beans into the Appalachian hills and planted them in the mountain soil. The crop took off quickly, proving to survive tough winters and unpredictable growing seasons. Before long, these beans became a dependable source of nourishment for both settlers and Native communities who relied on foods that could last, travel well, and stretch into filling meals.
By the time the 20th century arrived, beans were a pantry staple, especially for families working hard to make every penny count. When the beans were dried, their long shelf life made them one of the most practical foods a household could keep on hand. That practicality became priceless during the Great Depression, when many families struggled just to fill their bellies. Pork bones and dried beans, often bought for only a few pennies, could be simmered into a warm, hearty pot of ham and bean soup that fed families through some of the toughest days our nation has ever faced.
It’s so fascinating how a dish created for survival has become a Southern comfort food. Like so many Depression-era staples, ham and bean soup has evolved over time yet it still carries the history of its origin in every bowl. My version of ham and bean soup is a nod to the past with a sprinkle of today.
Ingredients
1 lb dried great Northern beans (soaked overnight and rinsed)
2 cups diced ham (or a meaty ham bone)
1 medium onion (diced)
3 celery ribs (diced)
2 medium carrots (peeled and sliced)
1 tsp unsalted butter
3-5 cloves garlic (minced)
2 sprigs fresh thyme
1-2 dried bay leaves
6 cups chicken stock
1 tsp black pepper
Salt to taste
Parsley for garnish
Directions
1) In a Dutch oven on medium high heat, add unsalted butter. Once melted, add onions, celery, and carrots until they are al dente. Add garlic and sauté for 1-2 minutes.
2) Add beans, ham, stock, thyme, bay leaves, and seasonings.
3) Bring to a boil then lower temperature to medium low heat allowing the soup to simmer.
4) Cover and cook for 2 hours or until the beans begin to cream and the soup becomes thick, stirring occasionally.
5) Serve with parsley as garnish.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d! Instagram: @Southrngritskitchen
