Thick Ham and Bean Soup
Warm up with a hearty bowl of Thick Ham and Bean Soup, a comforting classic that’s packed with flavor and loaded with wholesome ingredients! This rich and satisfying one-pot meal combines tender chunks of smoky ham, creamy great northern beans, and a medley of aromatic vegetables like onions, carrots, and celery. Infused with earthy herbs like thyme and a hint of smoked paprika, this soup is simmered to perfection in a savory chicken broth, creating a deeply flavorful dish that's both nourishing and filling. The secret to its luscious texture? Mashing some of the beans directly in the pot to thicken the soup naturally. Ready in just over an hour and ideal for meal-prepping, this protein-packed recipe is perfect for cozy weeknight dinners or chilly weekends. Serve it hot, garnished with fresh parsley, alongside crusty bread to soak up every delicious bite. Your search for the ultimate ham and bean soup ends here!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 6 cups chicken broth
- 2 cups cooked ham, diced
- 3 cups canned great northern beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, dried thyme, and smoked paprika, and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon.
Add the diced ham, beans, and bay leaf to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer the soup uncovered for 35-40 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
Using the back of a ladle or a potato masher, mash some of the beans directly in the pot to thicken the soup further. Stir well to combine.
Taste the soup and season with salt and black pepper as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 13664 mg | 594% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 33.8 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5634 mg | 120% | |
*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.
