Smoky Ham & Bean Soup
Smoked ham and hearty beans make this classic soup a cold-weather essential. It’s filling, rich, and perfect for using up a leftover ham bone. A true comfort food soup that only gets better after a day in the fridge. Serve with cornbread or crusty rolls for the ultimate winter meal.
Smoky Ham & Bean Soup
Servings
4
servings
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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 to 25 min to meld flavors.
- Season: Taste, season with salt and pepper. If the soup is too thick, stir in a splash of broth. Serve hot.
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