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Ham and Bean Soup

A comforting and hearty soup filled with smoked ham and tender beans, perfect for chilly nights or festive meals.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound dried navy or great northern beans, soaked overnight or quick-soaked
  • 1 bone cooked ham bone or 2 cups diced ham for deep smoky flavor and richness
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced for sweetness and color
  • 2 stalks celery, diced for aromatic base
  • 3 cloves garlic, minced
  • 8 cups chicken or vegetable broth use low-sodium for control
  • 2 bay leaves
  • 1 teaspoon fresh thyme or dried thyme adds a savory lift
  • 1 teaspoon smoked paprika for extra warmth
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil for sautéing
  • 2 cups chopped kale or spinach optional, stirred in at the end for a healthy option
  • splash apple cider vinegar or lemon juice optional, brightens the flavors before serving

Method
 

Preparation
  1. Prepare the beans: If using soaked dried beans, drain and rinse. If using canned, drain and rinse well.
Cooking
  1. Sear the aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened and fragrant, about 6–8 minutes.
  2. Add garlic and spices: Stir in garlic, smoked paprika, and thyme for 1 minute until fragrant.
  3. Add ham and liquids: Add the ham bone or diced ham, beans, bay leaves, and broth. Bring to a gentle boil, then reduce to a simmer.
  4. Simmer gently: Cover and simmer for 1 to 1¼ hours for dried beans (30–40 minutes if using canned beans) until beans are tender and the soup is thickened. Stir occasionally and skim foam as needed.
  5. Finish the bowl: Remove the ham bone, shred any meat back into the pot, and adjust seasoning with salt, pepper, and a splash of vinegar to brighten. Stir in chopped kale or spinach if using.
  6. Serve warm: Ladle into deep bowls with crusty bread or a simple green salad.

Notes

For a smoky version, add a small piece of smoked ham hock or a splash of liquid smoke. The soup can be made in a slow cooker by browning the aromatics first and then cooking on low for 6-8 hours.