Ham and Bean Soup

This one-pot ham and bean soup is packed with vegetables, ham, and beans for an easy, comforting meal that's perfect for chilly days.

⏱ Time: 45 minutes

🍽 Servings: 6

⭐ Difficulty: Easy

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 2 cups cooked ham, diced
• 2 cans (15 ounces each) great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 cup water
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)
• Salt, to taste

Instructions

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the diced ham and cook for 1 minute.
5. Pour in the chicken broth and water.
6. Stir in the great northern beans, black pepper, and smoked paprika.
7. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes.
8. Taste and season with salt as needed.
9. For a thicker soup, mash a few beans against the side of the pot and stir them back into the broth. Simmer uncovered for an additional 5 minutes if desired.
10. Serve warm.

Quick Notes

• Great northern beans hold their shape well, but navy beans are a good substitute.
• Wait until the end to add salt since ham can vary in saltiness.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
• Add a splash of broth or water when reheating if the soup has thickened.