Ham Bone Bean Soup (Printable Version)

A comforting bowl of tender beans and savory ham accented with smoky paprika and warming spices.

# Needed Ingredients:

→ Meats

01 - 1 leftover ham bone with some meat attached
02 - 1 cup diced cooked ham, optional for additional richness

→ Beans & Legumes

03 - 2 cups dried navy beans or great northern beans, rinsed and soaked overnight

→ Vegetables

04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 bay leaf

→ Seasonings

09 - 1.5 teaspoons smoked paprika
10 - 0.5 teaspoon black pepper
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon dried oregano
13 - Salt to taste

→ Liquids

14 - 8 cups low-sodium chicken or vegetable broth
15 - 1 tablespoon olive oil

# Steps:

01 - Drain and rinse the soaked beans thoroughly. Set aside.
02 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
03 - Stir in minced garlic, smoked paprika, dried thyme, dried oregano, and black pepper. Cook for 1 minute until the spices release their aromatic oils.
04 - Add the ham bone, soaked beans, bay leaf, and broth to the pot. Bring to a rolling boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are completely tender and flavors have melded.
05 - Remove the ham bone from the pot and allow to cool slightly. Pick off any remaining meat from the bone and return it to the soup. Discard the bone and bay leaf.
06 - If desired, add the optional diced cooked ham for additional protein and richness. Taste the soup and adjust seasoning with salt and additional black pepper as needed.
07 - Ladle hot soup into bowls. Optionally garnish with fresh parsley or a drizzle of quality olive oil before serving.

# Expert Advice:

01 -
  • Zero waste cooking: Makes the most of a leftover ham bone, extracting every last bit of smoky, savory flavor.
  • Deeply flavorful: Smoked paprika, thyme, and oregano build a rich, complex broth with minimal effort.
  • Hearty and satisfying: Tender navy beans and chunks of ham deliver 25 grams of protein per serving.
  • Gluten-free: Naturally free from gluten and major allergens, making it suitable for a wide range of diets.
  • Easy to make: Despite its depth of flavor, this soup is rated easy and requires only basic kitchen tools.
02 -
  • Mash for creaminess: Before serving, mash some of the beans directly in the pot to naturally thicken the broth without adding any cream or starch.
  • Don't skip soaking: Soaking the dried beans overnight ensures even cooking and a creamier texture throughout.
  • Simmer uncovered: Keeping the pot uncovered allows the broth to reduce and concentrate, deepening the overall flavor.
  • Check store-bought broth: If using packaged chicken or vegetable broth, read the label carefully to confirm it is gluten-free and allergen-safe for your needs.
  • Add ham at the end: If using the optional diced cooked ham, stir it in during the last few minutes of cooking to keep it tender and juicy rather than dry.
Go Back