Basic Ham and Bean Soup

Description

Basic Ham and Bean Soup is a simple, hearty, and comforting recipe made with tender beans, smoky ham, vegetables, and a savory broth. It is the kind of meal that works perfectly for cool evenings, easy family dinners, or using up leftover ham. The beans make the soup filling and satisfying, while the ham adds a rich, salty flavor that develops even more as the soup simmers. Carrots, celery, onion, garlic, and herbs give the broth a classic homemade taste. This recipe can be made with canned beans for convenience or cooked dried beans if you prefer. Serve it with crusty bread, cornbread, crackers, or a simple side salad for an easy complete meal.

Ingredients For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
2 cups cooked ham, diced
3 cans white beans, drained and rinsed
6 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika, optional
Salt, to taste

Optional Add-Ins

1 cup diced potatoes
1 cup chopped spinach or kale
1 tablespoon lemon juice
Fresh parsley for garnish

Step-by-Step Instructions

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Stir in the diced ham and cook for 2 to 3 minutes. This helps warm the ham and brings out more of its smoky flavor.
Add the drained white beans, chicken broth, bay leaf, thyme, parsley, black pepper, and smoked paprika if using.
Stir everything together and bring the soup to a gentle boil.
Reduce the heat to low, cover partially, and simmer for 20 to 25 minutes. If you are adding potatoes, add them at the same time as the broth so they have enough time to become tender.
Remove the bay leaf. For a thicker soup, mash about 1 cup of the beans against the side of the pot with a spoon, then stir them back into the broth.
Taste the soup before adding salt, since ham and broth can already be salty. Adjust the seasoning as needed.
Stir in spinach or kale during the last 3 to 5 minutes of cooking if desired.
Finish with a small splash of lemon juice for brightness, then ladle into bowls and garnish with fresh parsley.

Tips and Notes

Use a flavorful cooked ham for the best result. Leftover baked ham works especially well because it already has plenty of seasoning. You can also use a ham bone while the soup simmers for even deeper flavor, then remove it before serving. If using canned beans, rinse them well to remove excess sodium and canning liquid. Great Northern beans, cannellini beans, navy beans, or a mixture all work nicely. If the soup becomes too thick while sitting, simply add a little extra broth or water when reheating. For a creamier texture without adding dairy, mash some of the beans directly into the soup.

Q&A

Can I make this soup in a slow cooker? Yes. Add all ingredients except delicate greens to the slow cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. Stir greens in near the end.
Can I use dried beans? Yes. Soak and cook the beans first, then use them in place of canned beans.
Can I freeze Ham and Bean Soup? Yes. Let it cool completely, then freeze in airtight containers for up to 3 months.
How long does it keep in the refrigerator? Store leftovers in an airtight container for up to 3 to 4 days.
What should I serve with it? Cornbread, garlic bread, crusty rolls, crackers, or a green salad all pair well with this soup.