Easy Ham and Bean Soup

A comforting bowl of ham and bean soup with smoky flavors and hearty ingredients, perfect for family dinners or gatherings.

Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 250 kcal

1 pound dried navy beans or great northern beans, rinsed and picked over Substitute: 3 cans (15 ounces each) white beans, drained and rinsed; reduce cooking time.
2 cups diced ham Leftover holiday ham is perfect.
1 large onion, finely chopped Forms the aromatic base.
2 carrots, diced For sweetness and texture.
2 stalks celery, diced Classic mirepoix note.
3 cloves garlic, minced Brightens the broth.
8 cups low-sodium chicken broth Substitute: vegetable broth for a lighter option.
2 bay leaves Subtle herbal warmth.
1 teaspoon dried thyme Or 1 tablespoon fresh thyme, chopped.
1 teaspoon smoked paprika Enhances the ham’s smokiness.
Salt and pepper to taste Adjust at the end.
1 tablespoon apple cider vinegar or a squeeze of lemon Wakes up the soup at the finish.
Fresh parsley, chopped, for garnish Adds color and brightness.

If using dried beans, soak them overnight in cold water or use the quick-soak method: cover with water, bring to a boil for 2 minutes, then let sit for 1 hour and drain.
In a large heavy pot, heat 1 tablespoon olive oil over medium heat. Add onion, carrot, and celery; sauté until the onion is translucent and the carrots just begin to soften, about 6 to 8 minutes.
Stir in garlic, thyme, and smoked paprika, and cook for 30 seconds until fragrant.

Add the beans, diced ham, bay leaves, and chicken broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, until beans are tender, about 45 minutes to 1 hour for soaked beans. If using canned beans, simmer for 20 to 25 minutes to meld flavors.
Remove bay leaves. Use a potato masher to gently mash some of the beans against the side of the pot for a creamier texture, leaving many whole for bite.
Stir in apple cider vinegar, then season with salt and pepper to taste. Simmer for another 5 minutes.
Serve hot, garnished with fresh parsley and a drizzle of olive oil or a grating of black pepper.

This soup can be refrigerated or frozen; flavors deepen if made a day ahead. Consider serving with crusty bread and a simple salad.

Keyword Bean Soup, Comfort Food, Easy Recipe, Ham Soup, Healthy dinner