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
