Easy Ham and Bean Soup Recipe
Introduction
This Easy Ham and Bean Soup is a hearty, comforting meal perfect for chilly days. Packed with tender beans, smoky ham, and a medley of vegetables, it’s simple to prepare and full of rich, satisfying flavors.
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
- Step 1: If using dried beans, soak them overnight. For a quick soak, cover beans with water, bring to a boil for 2 minutes, turn off heat, and let sit for 1 hour, then drain. Skip this step if using canned beans.
- 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 begin to soften, about 5-7 minutes.
- Step 3: Stir in minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
- Step 4: Add soaked or canned beans, chicken or vegetable broth, bay leaf, and either the ham bone or diced ham. Bring the mixture to a simmer, then reduce heat to low.
- Step 5: Simmer gently for 40–50 minutes if using dried beans, or 20–30 minutes if using canned, until beans are tender and flavors meld. If using a ham bone, shred any meat from the bone and return it to the pot.
- Step 6: Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. Stir in chopped kale or spinach, if using, until wilted.
- Step 7: Finish with a squeeze of lemon juice or a splash of apple cider vinegar to brighten the flavors. Serve hot, ideally with crusty bread.
Tips & Variations
- For extra smoky flavor, use smoked ham or add a dash of liquid smoke.
- Substitute kale with spinach or Swiss chard to vary the greens.
- If you prefer a creamier texture, mash some beans against the side of the pot before serving.
- Add a diced potato or parsnip with the vegetables for added heartiness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little broth or water if it has thickened. 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?
Yes, canned beans can be used to save time. Reduce the simmering time to 20–30 minutes since the beans are already cooked.
What can I use if I don’t have ham bone?
If you don’t have a ham bone, use about 2 cups of diced cooked ham. The ham bone adds extra depth, but diced ham alone still makes a flavorful soup.
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Easy Ham and Bean Soup Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
A hearty and flavorful Easy Ham and Bean Soup featuring tender navy beans, smoky ham, and aromatic vegetables. This comforting soup simmers slowly to blend savory flavors with a hint of herbaceous warmth, perfect for warming up any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups chopped kale or spinach (optional)
Beans
- 1 pound dried navy beans or great northern beans, soaked overnight
Broth and Seasonings
- 6 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Protein
- 2 cups diced cooked ham or 1 ham bone plus 1 cup diced ham
Other
- 2 tablespoons olive oil
- A squeeze of lemon or a splash of apple cider vinegar (optional)
Instructions
- Prepare Beans: If using dried beans, soak them overnight or use the quick soak method by covering with water, bringing to a boil for 2 minutes, then removing from heat and letting sit for 1 hour. Drain before use. Skip this if using canned beans.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook until onion is translucent and carrots start to soften, about 5-7 minutes.
- Add Aromatics: Stir in minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add Beans and Broth: Add the soaked or canned beans, chicken or vegetable broth, bay leaf, and either the ham bone or diced ham to the pot. Bring the mixture to a gentle simmer.
- Simmer Soup: Reduce heat to low and simmer gently. If using dried beans, cook for 40–50 minutes until beans are tender and flavors meld. If canned beans are used, simmer for 20–30 minutes. If you used a ham bone, shred any remaining meat off the bone and return it to the soup.
- Finish and Season: Remove the bay leaf. Taste the soup and adjust seasoning with salt and freshly ground black pepper. Stir in chopped kale or spinach and cook until wilted, about 2-3 minutes.
- Add Brightness and Serve: Finish the soup with a squeeze of lemon juice or a splash of apple cider vinegar to balance the richness. Serve hot, ideally with crusty bread on the side.
Notes
- Soaking beans overnight reduces cooking time and helps with digestibility.
- Using a ham bone adds deeper smoky flavor, but diced ham works well too.
- Feel free to substitute kale with spinach or other hearty greens.
- The soup can be made vegetarian by omitting ham and using vegetable broth.
- Leftovers store well in the fridge for 3-4 days and also freeze nicely.
- Prep Time: 15 minutes (plus overnight soaking time if using dried beans)
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: ham and bean soup, navy beans, easy soup recipe, hearty soup, comfort food, slow simmer soup, smoky ham soup
