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Hearty Ham and Bean Soup Recipe (Perfect for Chilly Days!)

Ham and Bean Soup

Ham and bean soup is a comforting and hearty dish that brings warmth and nourishment to any table. This classic recipe combines tender navy beans with savory diced ham, fresh vegetables, and aromatic herbs, creating a satisfying meal perfect for chilly days.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Bean Soup
  • 1 tbsp olive oil helps to sauté the vegetables
  • 1 onion chopped adds sweetness and depth of flavor
  • 2 carrots diced provides sweetness and nutrition
  • 2 celery stalks diced adds a refreshing crunch and flavor
  • 3 cloves garlic minced, enhances the overall flavor profile
  • 1 lb ham diced, the star protein of the dish
  • 1 tsp dried thyme offers an earthy aroma and flavor
  • 1 tsp smoked paprika adds a subtle smokiness
  • 4 cups chicken broth the base of the soup; consider using low-sodium broth
  • 2 cups dried navy beans the main ingredient that provides protein and fiber
  • to taste salt and pepper enhances the flavors of the soup
  • for garnish fresh parsley adds a pop of color and freshness

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Wooden Spoon
  • Measuring spoons and cups
  • Colander
  • Soup Ladle

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. This step is crucial as it sets the base for your soup by sautéing the vegetables.
  2. Step 2: Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes until the vegetables are tender and the onions are translucent.
  3. Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Step 4: Next, add the diced ham, dried thyme, and smoked paprika to the pot. Cook for 2-3 minutes, stirring occasionally.
  5. Step 5: Pour in the chicken broth, then add the soaked navy beans and bay leaves. Stir everything together and bring the mixture to a boil.
  6. Step 6: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer for 1.5 to 2 hours, or until the beans are tender.
  7. Step 7: After the beans are tender, remove the bay leaves and season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Notes

For a thicker consistency, mash some of the beans with a fork and stir them back into the soup. It's best to soak the beans overnight to reduce cooking time.