Perfect Ham and Bean Soup
Cozy up with a steaming bowl of Perfect Ham and Bean Soup, a hearty, flavor-packed dish that’s the ultimate comfort food for chilly days. This classic recipe combines tender Great Northern beans, smoky diced ham, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered in a rich chicken broth infused with garlic, thyme, and smoked paprika. With just 15 minutes of prep and a low-and-slow simmer, this soup develops layers of robust, savory flavors that make it worth the wait. Garnished with fresh parsley and served alongside crusty bread or crackers, it’s a satisfying, protein-packed meal that’s both nourishing and delicious. Perfect for family dinners or meal-prepping, this soup will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves minced garlic
- 2 cups cooked ham, diced
- 1 pound dried Great Northern beans, soaked overnight and drained
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the diced ham to the pot and stir to combine with the vegetables.
Rinse the soaked beans thoroughly and add them to the pot.
Pour in the chicken broth and stir. Add the bay leaf, dried thyme, and smoked paprika. Stir again to combine.
Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 90-120 minutes, or until the beans are tender.
Stir the soup occasionally, ensuring it doesn't stick to the bottom of the pot.
Season the soup with salt and pepper. Taste and adjust the seasoning as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 11975 mg | 521% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 26.3 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 590 mg | 45% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6389 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
