Ham and Bean Soup with Smoky Depth

Name: Ham and Bean Soup with Smoky Depth
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 pound dried navy beans, soaked overnight; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 pound smoked ham, diced; 6 cups chicken broth; 1 teaspoon smoked paprika; 1 teaspoon thyme; Salt and pepper to taste; Optional: Fresh parsley for garnish

Highlighted under: Comfort Food Recipes

I absolutely love making Ham and Bean Soup, especially when the weather turns chilly. The hearty beans, tender ham, and wonderful spices create a comforting and hearty dish that warms you from the inside out. This recipe is one that I always come back to, not only because of its rich flavors, but also because it's incredibly easy to prepare. It’s the perfect meal for a family gathering or just a cozy night in. Trust me, once you try it, you'll want to keep it in your regular rotation.

Created by

Emma Johnson

Last updated on 2026-02-14T16:34:19.167Z

As I developed this Ham and Bean Soup, I realized how important it is to let the flavors truly meld together. I simmer the soup on low for a good hour to amplify the smoky depth from the ham and spices. It not only fills your kitchen with an irresistible aroma but also enhances the overall taste.

One key tip I discovered is to use dried beans instead of canned ones. Soaking them overnight, then cooking them slowly in the broth allows them to absorb all the smoky goodness more effectively. The result is a creamy texture and taste that truly stands out!

Why You'll Love This Recipe
Hearty and filling for those chilly nights
Smoky flavors that awaken your taste buds
Easy to make and perfect for meal prep

Cooking with Dried Beans

Using dried navy beans in this soup is essential for achieving the desired texture and flavor. After soaking them overnight, they will rehydrate and soften, resulting in a creamy consistency once cooked. If you forgot to soak them, a quick soak method involves boiling the beans for 2-3 minutes, then letting them sit for an hour. This process still gives them a good start, ensuring they cook evenly in the soup.

Make sure to properly drain and rinse the soaked beans before adding them to the soup. This helps remove any excess starch and potential impurities, leading to a clearer broth. Remember, using canned beans is a convenient shortcut, but they won't offer the same depth of flavor or texture that dried beans provide.

Flavor Building with Spices

The addition of smoked paprika is crucial for infusing a smoky depth into the soup, balancing out the sweetness of the carrots and onions. If you can't find smoked paprika, regular paprika works in a pinch; however, you might want to add a touch of liquid smoke for that characteristic flavor profile. Adjust the quantity based on your taste preference, but typically one teaspoon provides a pleasant smokiness without overwhelming the dish.

Thyme complements the savory elements of the ham and beans beautifully. Fresh thyme can be substituted for dried thyme, but remember to use about three times the amount of fresh—so roughly three teaspoons. Its herbal notes help to elevate the entire dish, tying together the hearty ingredients for a warm and inviting flavor.

Storing and Serving Suggestions

This Ham and Bean Soup can be made ahead of time and stored in the refrigerator for up to three days. When reheating, you might find it thickens; add a little extra broth or water to loosen it up to your desired consistency. It also freezes well for longer storage—perfect for meal prep! Just make sure to let it cool completely before transferring to an airtight container for freezing.

When serving, consider topping each bowl with a sprinkle of fresh parsley for a burst of color and freshness. Crusty bread or cornbread pairs wonderfully with the soup, adding a delightful texture contrast. For an extra kick, a dash of hot sauce can amp up the flavor and give it a nice spicy undertone, making this dish even more enjoyable.

Ingredients

Soup Ingredients

1 pound dried navy beans, soaked overnight
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound smoked ham, diced
6 cups chicken broth
1 teaspoon smoked paprika
1 teaspoon thyme
Salt and pepper to taste
Optional: Fresh parsley for garnish

Instructions

Prepare the Beans

Drain and rinse the soaked beans. Set aside.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.

Add Garlic and Ham

Stir in the minced garlic and diced ham. Cook for another 2 minutes to release the flavors.

Combine Ingredients

Add the soaked beans, chicken broth, smoked paprika, and thyme. Season with salt and pepper.

Simmer the Soup

Bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 60 minutes, or until the beans are tender.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy warm!

Pro Tips

For extra flavor, try adding a bay leaf during simmering, and remember to remove it before serving.

Troubleshooting Common Issues

If the beans seem undercooked after simmering for the recommended time, it could be due to the age of the beans, which can affect their cooking time. It's a good idea to taste them for doneness and continue simmering if they are still firm. Be patient, as older beans can sometimes take longer to soften.

Another issue could be an overly salty broth. If your soup tastes too salty, adding a diced potato during cooking can help absorb some of that saltiness. Remove the potato before serving; it should become soft and easily mashable, blending its flavor into the soup.

Variations and Add-Ins

Feel free to customize this Ham and Bean Soup by adding in other vegetables such as kale or spinach for added nutrition. Adding two cups of chopped greens during the last 10-15 minutes of cooking preserves their bright color and nutrients while infusing the soup with additional flavor. You could also use a mix of beans, like great northern or black beans, for a different texture and visual appeal.

For a heartier soup, consider adding diced potatoes or barley. These ingredients will absorb the flavors of the broth beautifully and make the dish even more filling. Adjust the cooking time accordingly, as potatoes may need about 15-20 minutes to cook through, while barley generally cooks within 30 minutes.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, but you will need to adjust the cooking time. Canned beans are already cooked, so simmer the soup just long enough to heat through.

→ How long can I store leftovers?

You can store the leftovers in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months.

→ Can I add other ingredients?

Absolutely! Feel free to add seasonal vegetables or even some diced potatoes for an extra hearty soup.

→ Is there a vegetarian version?

Yes! You can omit the ham and use vegetable broth, adding extra beans or mushrooms for depth of flavor.