Vegetarian White Bean and Ham Soup
Warm up with a comforting bowl of Vegetarian White Bean and Ham Soup, a delightful plant-based twist on the classic favorite. This hearty soup swaps traditional ham for smoky paprika and soy sauce to deliver a rich, savory flavor that’s entirely vegetarian-friendly. Tender white beans, sautéed vegetables, and nutrient-packed spinach or kale make this dish as nourishing as it is satisfying. Ready in under an hour, this one-pot recipe is perfect for weeknight dinners or meal prep, yielding a wholesome, protein-packed meal that’s beautifully complemented by a slice of crusty bread. Whether you're feeding a family or looking for a healthy, cozy option, this soup is a must-try for any occasion.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 6 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for vegetarian umami flavor)
- 2 cups fresh spinach or kale, roughly chopped
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, smoked paprika, thyme, and bay leaf. Cook for 1 minute, until fragrant.
Add the white beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.
Simmer the soup uncovered for 25-30 minutes, stirring occasionally, to allow the flavors to meld.
Stir in the soy sauce or tamari for added depth of flavor. Adjust salt and black pepper to taste.
Add the chopped spinach or kale to the pot during the last 5 minutes of cooking, stirring until wilted.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve hot with crusty bread on the side, if you like.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9869 mg | 429% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 86.0 g | 307% | |
| Total Sugars | 38.2 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 7664 mg | 163% | |
*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.
