Ham and Bean Soup

Mealoras

This classic, hearty soup is the perfect way to turn simple pantry staples and leftover ham into a comforting, high-protein meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Servings 6 Servings

Ingredients

Ingredients
2 tablespoons olive oil
1 onion chopped
2 carrots chopped
2 celery ribs chopped
3 cloves garlic minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon paprika
Dash of crushed red pepper flakes
4 cups chicken broth or stock can use vegetable broth
2 cups chopped cooked ham
2 15 oz cans Great Northern beans, rinsed and drained
Kosher salt and black pepper to taste
Chopped fresh parsley for garnish (optional)

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes.
Add the broth and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper, to taste. Simmer for 15 to 20 minutes, stirring occasionally.
Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.

Notes

Salt Control: Since ham and store-bought broth can be quite salty, always taste the soup before adding any extra salt.
Easy Rinsing: Always rinse canned beans thoroughly to remove the metallic taste and excess sodium from the canning liquid.
Storage: This soup stays fresh in an airtight container in the fridge for up to 4 days or can be frozen for up to 3 months.
Thickening Tip: If you prefer a creamier texture, mash a small portion of the beans against the side of the pot with your spoon during the final simmering stage.