Smoky Ham and Bean Soup Recipe

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Smoky Ham and Bean Soup Recipe

Introduction**

Smoky Ham and Bean Soup is the ultimate cold-weather comfort dish. With tender chunks of ham, creamy and firm beans, and a flavorful broth infused with garlic, onions, herbs, and smoky goodness — it’s a satisfying one-pot meal. It’s also a budget-friendly way to use leftover ham or a meaty ham bone!

Ingredients**

Main Soup Base:

  • 2 tablespoons olive oil or butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (adds that smoky depth!)
  • 6–8 cups low-sodium chicken broth (or water with bouillon)
  • 2 cups chopped cooked ham (or 1 meaty ham bone)
  • 4 cups cooked beans (any mix: great northern, navy, kidney, pinto, cannellini)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped parsley (for garnish)
  • Optional: A dash of hot sauce or a squeeze of lemon for brightness

Instructions**

  1. Sauté the Aromatics
    In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until soft (about 7–10 minutes). Stir in garlic and cook for 1 more minute.
  2. Spice it Up
    Add smoked paprika, thyme, oregano, and bay leaf. Stir for 30 seconds to bloom the spices.
  3. Build the Broth
    Add chicken broth, ham (or ham bone), and beans. Bring to a boil, then reduce heat and simmer uncovered for 40–60 minutes, stirring occasionally.
  4. Shred the Ham
    If using a ham bone, remove it after cooking and shred any remaining meat into the soup. Discard the bone and return the meat to the pot.
  5. Taste and Adjust
    Season with salt and pepper to your liking. Add a splash of hot sauce or lemon juice for extra flavor if desired.
  6. Serve and Garnish
    Ladle into bowls and sprinkle with chopped parsley. Serve with crusty bread or cornbread.

Method Notes**

  • Beans: Use canned beans for a shortcut (rinse them first), or soak and cook dry beans overnight for deeper flavor.
  • Ham Bone: A leftover ham bone makes the soup even richer. Just remember to simmer it longer.
  • Slow Cooker Option: Add all ingredients to the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

History**

Ham and bean soup has deep roots in American cooking, especially in Southern and Appalachian regions. It was a frugal way to stretch leftover ham and feed large families with inexpensive, protein-rich beans. It’s also a staple in military meals, known as “Navy Bean Soup,” named after its popularity in the U.S. Navy since the early 1900s.

Health Benefits**

  • Protein-rich: Thanks to ham and beans.
  • Fiber-packed: Beans aid digestion and keep you full.
  • Low cost, high reward: A budget-friendly meal with lots of leftovers.
  • Heartwarming & nostalgic: Perfect for the soul on chilly days.

Formation**

This soup forms a thick, hearty texture from the starches of the beans, the richness of ham, and the slow simmering process that lets the flavors marry beautifully.

Conclusion**

Smoky Ham and Bean Soup is more than a dish — it’s a cozy bowl of love, tradition, and nourishment. Whether you’re feeding a crowd, cleaning out the fridge, or just craving something warm and savory, this recipe is a timeless go-to.

Lovers of This Dish Say…**

  • “This tastes just like my grandma’s. Pure comfort!”
  • “I make this every winter — it’s my husband’s favorite.”
  • “I bring this to every potluck, and it disappears instantly.”

Nutrition (per serving)** (Approx. 1.5 cups)

  • Calories: 290
  • Protein: 22g
  • Carbs: 28g
  • Fat: 10g
  • Fiber: 9g
  • Sodium: 750mg
  • Sugar: 3g

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