Savory Ham and Bean Soup
Warm up your kitchen with this hearty and satisfying Savory Ham and Bean Soup, a comforting classic that’s as nourishing as it is flavorful. Made with tender dried navy beans, a smoky ham hock, and fresh vegetables like carrots, celery, and onion, this soup is simmered to perfection in a rich, herb-infused chicken broth. The addition of smoked paprika and dried thyme gives it a depth of flavor that feels both rustic and refined. Ideal for cozy family dinners or make-ahead lunches, this slow-cooked dish is a fantastic way to use up leftover ham. Garnish with a sprinkle of fresh parsley for a burst of color and serve it with crusty bread for a wholesome, crowd-pleasing meal that’s sure to become a staple in your recipe rotation. Perfect for chilly days, this one-pot wonder combines convenience, nutrition, and classic comfort all in one!
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Recipe Information
Ingredients
- 1 pound dried navy beans
- 1 ham hock or ham bone
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked ham, diced
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the dried navy beans thoroughly under cold water. Place them in a large bowl and cover with water. Allow them to soak overnight, or use the quick soak method by boiling them for 2 minutes, removing from heat, and letting them sit for 1 hour. Drain and set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Pour in the chicken broth and add the ham hock or ham bone, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Add the soaked and drained navy beans to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer for 2-2.5 hours, stirring occasionally, until the beans are tender.
Remove the ham hock or ham bone from the pot. If there is meat on the bone, shred it and return it to the soup. Discard the bone and any excess fat.
Stir in the diced cooked ham and allow the soup to simmer for an additional 15-20 minutes to warm the ham through and meld the flavors.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 13796 mg | 600% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 79.4 g | 284% | |
| Total Sugars | 36.2 g | ||
| Protein | 254.2 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1022 mg | 79% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 10584 mg | 225% | |
*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.
