This soup has serious grandpa energy – in the best possible way. It’s sturdy, unfussy, and built to feed a crowd (or at least make lunch easy all week).

Smoky ham, creamy beans, and a veggie-packed broth simmer together into something that tastes like it’s been on the stove since breakfast.

Whether you’re repurposing holiday ham or just leaning into bean season, this one always hits the spot.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups low-sodium chicken or vegetable broth
• 2 cups cooked ham, chopped
• 3 cups cooked white beans (cannellini or navy beans), drained & rinsed if canned
• ½ teaspoon smoked paprika
• Salt & pepper to taste

Kitchen Tool Tips

Large Soup Pot or Dutch Oven – accommodates liquid and solids comfortably.
Fine Mesh Strainer – for rinsing beans thoroughly.
Wooden Spoon or Ladle – to stir and portion without mashing beans.

Instructions

1. Sauté veggies: Heat oil over medium. Add onion, carrots, celery; cook ~6 min until soft. Add garlic and herbs; sauté 1 min.
2. Add broth, ham, beans: Pour in broth, stir in ham and beans. Bring to gentle simmer.
3. Simmer: Add paprika. Let soup simmer uncovered for 20–25 min to meld flavors.
4. Season: Taste, season with salt and pepper. If too thick, thin with water or more broth.

Nutritional Info (4 servings)

• Calories: 280
• Fat: 6 g
• Carbs: 28 g
• Protein: 25 g
• Fiber: 8 g
• Sodium: 780 mg

How to Serve

Serve hot, topped with chopped parsley and a drizzle of olive oil or splash of lemon juice. Great with cornbread or dinner rolls.

Storage

• Fridge: Up to 5 days.
• Freezer: Freeze in portions for 3 months.
• Reheating: Warm on stovetop, stirring occasionally.

FAQs

Can I use dried beans instead of canned?

Yes. Soak overnight and boil until tender before adding.

Can I omit ham?

Try smoked tofu or add extra beans and vegetable stock for vegetarian version.

Is this gluten‑free?

Yes—if your broth and any packaged ingredients are certified gluten‐free.

Optional Add-On

Leftover Remix Ideas: Chop leftover soup and mix into a savory hand pie or top with cheese and bake for a hearty bean‑ham gratin.

Smoky Ham & Bean Soup

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 4 cups low-sodium chicken or vegetable broth

• 2 cups cooked ham, chopped

• 3 cups cooked white beans (cannellini or navy beans), drained & rinsed if canned

• ½ teaspoon smoked paprika

• Salt & pepper to taste

Directions

• Sauté veggies: Heat oil over medium. Add onion, carrots, celery; cook ~6 min until soft. Add garlic and herbs; sauté 1 min.
• Add broth, ham, beans: Pour in broth, stir in ham and beans. Bring to gentle simmer.
• Simmer: Add paprika. Let soup simmer uncovered for 20–25 min to meld flavors.
• Season: Taste, season with salt and pepper. If too

Like this recipe?

Follow @dinnerendeavor on Pinterest