1800-1860 - Railroad workers, miners, and boardinghouse cooks in late 19th century America.

Ham and Bean Soup

Name: Ham and Bean Soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 pound dried navy beans; 1 large smoked ham hock or ham bone; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 bay leaf; 6 cups water or chicken broth; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (optional)

Ham and bean soup is a hearty, economical stew that sustained workers in American railroads, mining camps, and boardinghouses during the late 19th century. Utilizing leftover ham and dried beans, it embodies practical, resourceful cooking of the Reconstruction and settlement era.

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Difficulty

Medium

Prep time

15 minutes

Cook time

2 hours 30 minutes

Total time

2 hours 45 minutes

Servings

Region

Appalachian and Ohio Valley soup-bean kitchens

Era introduced

1800-1860

Introduced by

Railroad workers, miners, and boardinghouse cooks in late 19th century America.

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The Story

Ham and bean soup became a staple meal among railroad workers, miners, and boardinghouse residents in the United States between the Civil War and early 1900s. It transformed economical ingredients like dried beans and ham bones into nourishing sustenance that could feed groups affordably. This dish represents early American melting pot practicality, where leftovers and staple staples were combined for comfort and energy in demanding work environments.

Ingredients

1 pound dried navy beans
1 large smoked ham hock or ham bone
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 bay leaf
6 cups water or chicken broth
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)

Equipment

Large pot
Smoker
Colander
Cutting board
Chef's knife
Measuring cups and spoons

Directions

Rinse beans and soak overnight or quick soak by boiling 5 minutes then resting 1 hour.
Drain beans and place in a large pot with ham hock or ham bone and water or broth.
Add onion, carrots, celery, garlic, and bay leaf.
Bring to a boil, then reduce heat to simmer and cook covered for about 2 hours, until beans are tender.
Remove ham hock, shred meat, discard bone and skin, return meat to pot.
Season soup with salt and pepper to taste; simmer 10 more minutes.
Garnish with fresh parsley if desired and serve warm.

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Ham and Bean Soup

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Ingredients

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