This hearty Bean & Ham Soup is warm, comforting, and packed with smoky ham, tender beans, and flavorful vegetables. It’s the perfect cozy meal for chilly evenings and a great way to use leftover ham. Serve it with crusty bread or cornbread for a satisfying homemade dinner.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Servings: 6–8 servings
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups cooked ham, diced
- 1 ham bone or ham hock (optional for extra flavor)
- 4 cups cooked white beans (navy beans or great northern beans)
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped parsley (optional garnish)
Ingredient Notes
- Beans: Canned beans work well for convenience. Drain and rinse before using.
- Ham Bone: Adds deep smoky flavor if available.
- Broth: Low-sodium chicken broth helps control saltiness since ham is naturally salty.
- Vegetables: You can add potatoes or spinach for extra texture and nutrition.
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced ham and cook for another 2 minutes.
- Stir in beans, chicken broth, thyme, smoked paprika, and bay leaf.
- Add the ham bone or ham hock if using.
- Bring soup to a boil, then reduce heat to low.
- Cover and simmer for 1–1½ hours, stirring occasionally.
- Remove the ham bone and bay leaf before serving.
- Taste and adjust salt and pepper as needed.
- Garnish with parsley and serve hot.
Nutrition Facts
(Approximate per serving)
- Calories: 320
- Protein: 22g
- Carbohydrates: 24g
- Fat: 14g
- Fiber: 8g
- Sodium: 890mg
- Sugar: 4g
Tips
- For a thicker soup, mash some of the beans before serving.
- Add a splash of cream for a richer texture.
- This soup tastes even better the next day after the flavors blend together.
- Freeze leftovers in airtight containers for up to 3 months.
Variations
- Spicy Version: Add red pepper flakes or diced jalapeños.
- Creamy Bean Soup: Blend half the soup for a creamy consistency.
- Vegetable Loaded: Add kale, spinach, or diced potatoes.
- Slow Cooker Method: Combine all ingredients and cook on low for 6–8 hours.