Easy Ham and Bean Soup
A comforting and quick soup featuring tender beans and smoky ham, perfect for family dinners and chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Warms the pot and carries flavor.
- 1 large onion, diced Gives a sweet, savory base.
- 2 carrots sliced Adds color and gentle sweetness.
- 2 stalks celery, sliced Brightens the broth.
- 3 cloves garlic, minced Aromatic backbone.
Main Ingredients
- 1 pound dried navy beans or great northern beans, soaked overnight Creamy body of the soup.
- 6 cups low-sodium chicken or vegetable broth Adjust salt later.
- 2 cups diced cooked ham or 1 ham bone plus 1 cup diced ham Smoky, savory star.
- 1 bay leaf Subtle depth.
- 1 teaspoon dried thyme Herbaceous warmth.
- 1 teaspoon smoked paprika Enhances the smokiness.
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach (optional) Turns it into a healthy option.
- A squeeze of lemon or a splash of apple cider vinegar (optional) Balances the richness.
Instructions
Preparation
- If using dried beans, soak them overnight or do a quick soak: cover with water, bring to a boil for 2 minutes, turn off the heat and let sit 1 hour, then drain. Canned beans skip this step.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until the onion is translucent and the carrots begin to soften.
- Stir in garlic, dried thyme, and smoked paprika; cook for 1 minute until fragrant.
Cooking
- Add the soaked or canned beans, broth, bay leaf, and ham bone or diced ham. Bring to a simmer, then reduce heat to low.
- Simmer gently for 40–50 minutes if using dried beans (20–30 minutes if canned) until beans are tender and flavors have melded. If using a ham bone, shred any meat from the bone and return it to the pot.
- Remove the bay leaf, taste and season with salt and pepper, and stir in chopped kale or spinach until wilted.
- Finish with a squeeze of lemon or a splash of apple cider vinegar to brighten the soup. Serve hot, ladled into bowls with crusty bread.
Notes
This soup tastes best when shared. It’s perfect to serve with thick slices of buttered sourdough or a green salad dressed with lemon vinaigrette. Also, refrigerate in an airtight container for up to 4 days and freeze in portions for up to 3 months.