Easy Ham & Bean Soup (Print version)
A hearty 40-minute ham and bean soup made with canned white beans, smoky ham, vegetables, and a simple broth.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, peeled and diced
04 -
2 celery ribs, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1/2 teaspoon smoked paprika
08 -
1 bay leaf
09 -
1/2 teaspoon black pepper
10 -
4 cups (950 ml) low-sodium chicken broth
11 -
3 cans (15 oz each) navy, great northern, or cannellini beans, drained and rinsed
12 -
1 1/2 cups (225 g) diced cooked ham
For finishing
13 -
1 tablespoon chopped fresh parsley
14 -
1 teaspoon fresh lemon juice, optional
15 -
Salt, only as needed
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, then cook for 6-8 minutes until the onion is soft and the vegetables start to tenderize.
02 -
Stir in garlic, thyme, smoked paprika, bay leaf, and black pepper. Cook for 1 minute, stirring often, until the garlic smells fragrant.
03 -
In a bowl, mash 1 can of the drained beans with about 1/2 cup of the broth until mostly creamy. Leave the remaining beans whole.
04 -
Add the mashed beans, whole beans, diced ham, and remaining broth to the pot. Bring to a gentle boil, then reduce the heat and simmer uncovered for 22-25 minutes until the vegetables are tender and the broth has thickened slightly.
05 -
Remove the bay leaf. Stir in parsley and lemon juice if using. Taste before adding salt, then serve hot with bread or cornbread.
# Good to know:
01 -
Mash one can of beans for a creamy broth without adding dairy.
02 -
The soup thickens as it sits. Add broth or water when reheating leftovers.
03 -
Use low-sodium broth because ham can be salty.