Ham and Bean Soup Recipe
Introduction
Ham and Bean Soup is a hearty and comforting dish perfect for chilly days. This recipe combines tender beans, savory ham, and aromatic vegetables for a satisfying meal that’s easy to prepare and full of flavor.
Ingredients
- 2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)
- 1 pound cooked ham, diced (leftover ham, ham steak, or a smoked ham bone for deeper flavor)
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped, for garnish
Instructions
- Step 1: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot, cover with water, bring to a boil, then simmer for 10 minutes before draining.
- Step 2: Heat olive oil or butter in a heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, and sauté until softened and fragrant, about 6 to 8 minutes.
- Step 3: Stir in the garlic and smoked paprika, cooking for about 30 seconds until aromatic. Add the diced ham and cook for one minute to release its flavors.
- Step 4: Pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a simmer, then add the prepped beans or canned beans.
- Step 5: Cover and simmer gently for 45 minutes to 1 hour if using soaked dried beans, or 20 to 30 minutes if using canned beans, until beans are tender and flavors have blended.
- Step 6: Remove the bay leaf. If you used a ham bone, remove it, shred any remaining meat, and return the meat to the pot. Taste and adjust seasoning with salt and pepper.
- Step 7: Serve hot, garnished with fresh parsley. This soup pairs well with crusty bread or cornbread.
Tips & Variations
- For a smoky depth, use a smoked ham bone or ham hock instead of diced ham.
- Try adding a splash of apple cider vinegar or lemon juice at the end to brighten the flavors.
- Vegetarian option: omit ham and use vegetable broth, adding smoked paprika and liquid smoke for flavor.
- Soaking beans overnight ensures quicker cooking and better texture but use canned beans for convenience.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dried beans?
Yes, canned beans can be used to save time. Add them later in the cooking process and simmer for 20 to 30 minutes until flavors meld.
How do I make the soup thicker?
To thicken the soup, mash some of the beans against the side of the pot and stir, or simmer uncovered to reduce excess liquid to your desired consistency.
PrintHam and Bean Soup Recipe
Hearty and comforting Ham and Bean Soup featuring tender navy beans, savory diced ham, and aromatic vegetables simmered to perfection for a satisfying meal perfect for any season.
- Prep Time: 15 minutes (plus overnight soaking if using dried beans)
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Beans and Meat
- 2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)
- 1 pound cooked ham, diced (leftover ham, ham steak, or smoked ham bone for deeper flavor)
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 6 cups low-sodium chicken broth (or vegetable broth, adjust for desired thickness)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
Garnish
- Fresh parsley, chopped
Instructions
- Preparation: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot, cover with water, bring to a boil, then simmer for 10 minutes and drain to prepare them for the soup.
- Sauté Vegetables: Heat olive oil over medium heat in a heavy-bottomed pot. Add the finely chopped onion, diced carrots, and celery. Sauté until softened and fragrant, about 6–8 minutes, to build the soup’s flavor base.
- Add Flavorings and Ham: Stir in minced garlic and smoked paprika (if using), cooking for 30 seconds until aromatic. Then add the diced ham, cooking for an additional minute to release savory oils and deepen flavor.
- Add Liquids and Herbs: Pour in the chicken broth followed by the bay leaf and dried thyme. Bring the mixture to a gentle simmer.
- Add Beans and Simmer: Add the prepared soaked beans or drained canned beans to the pot. Cover and simmer gently for 45 minutes to 1 hour for dried beans, or 20–30 minutes for canned beans, until the beans are tender and flavors meld beautifully.
- Finishing Touches: Remove the bay leaf. If you used a ham bone, remove it, shred any remaining meat, and return the meat to the soup. Taste and season with salt and black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or cornbread for a complete meal.
Notes
- Soaking dried beans overnight helps reduce cooking time and improves digestibility.
- Using a smoked ham bone adds extra depth of flavor to the soup.
- Adjust the broth quantity for thinner or thicker soup based on preference.
- Smoked paprika is optional but adds a delicious subtle smokiness without overpowering.
- For a vegetarian version, omit ham and use vegetable broth.
Keywords: ham and bean soup, navy beans, comfort food, hearty soup, easy soup recipe, stovetop soup, leftover ham recipes
