Spicy Ham and Bean Soup
Warm up your kitchen with this hearty and flavorful Spicy Ham and Bean Soup, a comforting one-pot meal perfect for chilly nights. Packed with tender cannellini beans, smoky diced ham, and vibrant vegetables like carrots, celery, and onion, this soup is elevated by a hit of heat from red chili flakes and the earthy warmth of smoked paprika and cumin. Simmered in a rich base of chicken broth and diced tomatoes, every spoonful delivers a satisfying balance of spice and savory goodness. Ready in just 50 minutes, this easy recipe is ideal for busy weeknights or meal prep, making six generous servings. Garnish with fresh parsley and serve with crusty bread to complete this soul-warming dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 ribs, diced celery stalks
- 2 medium, diced carrots
- 3 minced garlic cloves
- 2 cups, diced cooked ham
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken broth
- 2 15-ounce cans, drained and rinsed cannellini beans
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the diced ham to the pot and stir to combine, allowing it to warm slightly, about 2 minutes.
Pour in the diced tomatoes (with their juice) and chicken broth. Stir to combine.
Add the cannellini beans, red chili flakes, smoked paprika, cumin, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 25 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or crackers for a complete, satisfying meal.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 12820 mg | 557% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 32.1 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 7391 mg | 157% | |
*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.
