Tender white beans, savory ham, and a touch of smokiness make this soup a rich and satisfying meal.
The beans absorb the deep flavors of the broth, while the ham adds a meaty depth that keeps every spoonful hearty and comforting.
This soup is simple to prepare and works just as well for a cozy weeknight dinner as it does for meal prep. The longer it sits, the better it tastes, making leftovers even more delicious the next day.
Why This Smoky Ham and White Bean Soup Stands Out
A few well-chosen ingredients transform this dish into something bold and deeply flavorful. The ham provides saltiness, the beans bring creaminess, and the smoky undertones tie everything together beautifully.
Unlike many bean-based soups, this one doesn’t rely on heavy cream or flour for thickness. Instead, slow-simmering allows the beans to break down just enough to create a naturally rich texture while still holding their shape.
The best part? It’s a one-pot meal that comes together with minimal effort, making it ideal for busy days when you want something comforting without a lot of fuss.
Ingredients Needed (Only the Essentials)
This soup relies on just a few key ingredients to build layers of flavor. No extras—just the good stuff.
- White Beans – Tender and creamy, they form the base of the soup and absorb all the flavors.
- Smoked Ham – Adds richness and a slightly salty depth. A ham bone or diced ham both work well.
- Onion – Creates a savory foundation that enhances every other ingredient.
- Garlic – Brings warmth and depth, making the broth more aromatic.
- Chicken Broth – Provides a flavorful base without overpowering the beans.
Step-by-Step Instructions for a Bold and Smoky Soup
A little patience is all it takes to create a soup that’s packed with slow-cooked flavor. Each step ensures a balanced and well-rounded dish.
- Sauté the Aromatics – Cook onion and garlic in a bit of oil until softened and fragrant.
- Add Ham and Beans – Stir in the smoked ham and drained white beans, allowing them to absorb some of the flavors.
- Pour in the Broth – Add chicken broth and bring everything to a gentle simmer. If using a ham bone, let it cook longer for extra richness.
- Simmer Until Tender – Let the soup cook until the beans are creamy and infused with smoky goodness.
- Adjust Seasoning and Serve – Remove the ham bone if used, shred any leftover meat, and return it to the pot before serving.
Customizing This Smoky Ham and White Bean Soup
This soup is easy to tweak depending on what you have on hand. A few small additions can make a big difference in taste and texture.
- For Extra Smokiness – A dash of smoked paprika or a small amount of liquid smoke works well.
- To Add Heat – A pinch of red pepper flakes or cayenne gives it a subtle kick.
- For a Thicker Texture – Mash some of the beans before serving to create a creamier consistency.
- To Make it Heartier – Stir in cooked potatoes or carrots for extra substance.
What to Serve with This Hearty Soup
This soup is rich enough to stand alone but pairs well with simple, comforting sides. A little contrast in texture makes the meal even more enjoyable.
- Cornbread – A slightly sweet side that balances the smokiness.
- Crusty Bread – Ideal for soaking up every last drop of broth.
- Steamed Greens – Something fresh like sautéed kale or spinach helps lighten the meal.
- Pickled Vegetables – A bit of acidity cuts through the richness, adding a nice contrast.
Smoky Ham and White Bean Soup
Equipment
- Large pot For cooking the soup
- Wooden Spoon For stirring
- Ladle For serving
Ingredients
- 1 pound dried white beans soaked overnight and drained, or 3 cans drained and rinsed
- 1 pound smoked ham diced or shredded, or use a ham bone
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 2 cups water adjust as needed
- 1 teaspoon smoked paprika adds extra smokiness
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon black pepper adjust to taste
- 1/2 teaspoon salt adjust to taste, depending on saltiness of ham
- 1 tablespoon olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant.
- Stir in diced smoked ham and drained white beans. Let them cook for a minute to absorb the flavors.
- Pour in chicken broth and water. Add smoked paprika, thyme, bay leaf, black pepper, and salt.
- Bring to a gentle simmer and cook uncovered for about 45-60 minutes, stirring occasionally. If using a ham bone, let it cook longer for extra depth of flavor.
- If using a ham bone, remove it, shred any remaining meat, and return it to the pot.
- Taste and adjust seasoning. Remove bay leaf before serving.
- Serve warm with crusty bread or cornbread for a complete meal.
Notes
- For extra smokiness, add a splash of liquid smoke or more smoked paprika.
- If the soup thickens too much, add a little more broth or water.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
John
Friday 21st of February 2025
This soup was absolutely amazing! So easy to follow and the flavor was incredible. 5 stars for sure!