Easy Ham and Bean Soup Recipe

Introduction

Easy Ham and Bean Soup is a comforting, hearty dish perfect for chilly days. Combining tender beans, smoky ham, and vibrant vegetables, it’s both satisfying and nourishing. This recipe makes a generous pot to share with family or enjoy throughout the week.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 pound dried navy beans or great northern beans, soaked overnight
• 6 cups low-sodium chicken or vegetable broth
• 2 cups diced cooked ham or 1 ham bone plus 1 cup diced ham
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 cups chopped kale or spinach (optional)
• A squeeze of lemon or a splash of apple cider vinegar (optional)

Instructions

1. Step 1: If using dried beans, soak them overnight or use the quick soak method: cover with water, bring to a boil for 2 minutes, then turn off heat and let sit for 1 hour before draining. Skip this step if using canned beans.
2. Step 2: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté until the onion is translucent and carrots start to soften.
3. Step 3: Stir in minced garlic, dried thyme, and smoked paprika. Cook for about 1 minute until fragrant.
4. Step 4: Add the soaked or canned beans, broth, bay leaf, and either the ham bone or diced ham. Bring the mixture to a simmer, then reduce heat to low.
5. Step 5: Let the soup simmer gently for 40–50 minutes if using dried beans, or 20–30 minutes if canned, until the beans are tender and flavors meld. If using a ham bone, shred any meat from the bone and add it back into the pot.
6. Step 6: Remove the bay leaf. Taste and season with salt and freshly ground black pepper. Stir in the chopped kale or spinach until wilted if using.
7. Step 7: Finish the soup with a squeeze of lemon or a splash of apple cider vinegar to brighten the flavors. Serve hot with crusty bread.

Tips & Variations

• For a creamier texture, gently mash some of the beans in the pot before serving.
• Substitute smoked paprika with regular paprika if you prefer a milder smokiness.
• Add a pinch of red pepper flakes for a subtle heat boost.
• Use vegetable broth and omit the ham for a vegetarian version, adding smoked mushrooms for flavor.

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 fridge 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 in step 4 and reduce the simmering time to 20–30 minutes to heat through and meld flavors.

How can I make this soup vegetarian?

Omit the ham and use vegetable broth instead of chicken broth. You can add smoked mushrooms or smoked paprika to mimic the smoky flavor. Adding extra vegetables or beans will keep it hearty and satisfying.