Smoky Ham and White Bean Soup
Smoky Ham and White Bean Soup is a hearty, one-pot meal filled with creamy white beans, tender ham, and deep, smoky flavors. Slow-simmered to perfection, this soup is comforting and easy to prepare.
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
- ½ teaspoon black pepper adjust to taste
- ½ 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.
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