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Enjoy the smoky, savory flavors of a perfectly simmered ham, tender vegetables, and hearty white beans. This soup gluten-free and packed with 30 grams of protein.
This is the type of recipe I turn to when I want something warm, hearty and filling. Either because it’s cold outside or I feel I’m coming down with something.
The paprika and the Italian seasoning make this soup incredibly flavorful. At the same time, the ham and white beans make it a protein powerhouse that keeps me full for a long time.
The best thing is that it takes less than 40 minutes to cook, meaning you’ll have a delicious soup in no time.
The combination of tender vegetables, creamy beans, and salty ham creates a texture and flavor so irresistible that even picky eaters are going to love.
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Pin ItBut this recipe is not only delicious but highly nutritious. A single bowl delivers over 30 grams of protein and nearly 11 grams of fiber. At only 365 calories, it’s going to help you stay full for a long time, making it a great recipe for weight management.
Ingredients and Substitutes
Olive oil (1 tbsp) – Substitute with avocado oil or ghee.
Medium onion, finely chopped (1/2) – Use shallots or leeks if you want a milder flavor.
Large carrot, diced (1) – Replace with diced parsnips or sweet potatoes.
Celery stalks, diced (4) – Swap with fennel if you want an anise-like taste.
Garlic, minced (5 cloves) -You can use granulated garlic or garlic powder (2.5 tsp).
Italian seasoning (1 tsp) – Try making a homemade blend with equal parts of basil, oregano, and thyme.
Smoked paprika (1/2 tsp) – Swap with regular paprika and a drop of liquid smoke to mimic the same smoky flavor. You can also use chipotle powder to add the same smokiness but with extra heat.
Dried oregano (1/2 tsp) – Replace with sage or thyme.
Chicken broth, low sodium (4 cups) – Vegetable broth is a great alternative.
Water (2 cups)
Cooked ham, chopped (2 cups) – You can also use bacon, smoked sausage, or a plant-based option. If you are striving for a gluten-free meal, make sure you choose a gluten-free ham.
White beans, drained and rinsed (2 14oz cans) – Substitute with cannellini beans, navy beans, or chickpeas.
Sea salt (½ tsp)
Black pepper (½ tsp)
How to Make Ham and Bean Soup
Step 1. Place a large soup pot over medium-high heat. Heat the olive oil and then add the onion, carrot, and celery.
Step 2. Cook for 7-10 minutes, making sure you stir occasionally. Cook until the vegetables soften and develop a little browning.
Then, add the garlic and cook for 30 seconds.
Step 3. Add the Italian seasoning, smoked paprika, chopped ham, and white beans. Stire to combine everything.
Step 4. Now, pour the water and the chicken broth.
Step 5. Increase the heat and bring the soup to a gentle boil. Then, reduce the hear to medium or medium-low.
Cover with a lid that’s slightly ajar and let it simmer for 20-25 minutes to create a deeper flavor.
Season with salt and pepper to taste, just keep in mind that the ham might make it slightly salty.
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Pin ItHow I Would Modify This Recipe
- Add some heat: Try adding a dash of your favorite hot sauce or some red flakes.
- Boost the vegetables: Stir in a handful of fresh spinach or chopped kale in the last 5 minutes of simmering. You can also try adding some mushrooms or zucchini.
- Low–carb: Replace the beans with more celery, zucchini, and green beans.
My Tips & Tricks
- Make it thicker: If you want to make the soup thicker, try mashing some of the beans directly with a potato masher or pulse a few times with an immersion blender.
- Brown the vegetables: Don’t rush this step. This is going to add a lot of flavor to the base of the soup.
- Control the salt: Ham might already be salty. Wait until the very end to add salt. You might even realize you don’t need it.
My Storage Tips
While I love this soup freshly made, there is something special about it after it stays in the fridge for a couple of days. The flavors have time to combine and intensify.
Keep the soup in an airtight container for up to 4-5 days.
If you want to save it for a busy week later in the month, pour the cooled soup into freezer-safe containers. You can keep them in the freezer for up to 3 months.
To reheat it, thaw it overnight and then warm it on the stovetop. You might need to add a splash of water to revive it.
Ham and Bean Soup
Cals: 385 Protein: 30.4 Carbs: 39.8 Fat: 11.4
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion finely chopped
- 1 large carrot diced
- 4 celery stalks diced
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 4 cups chicken broth low sodium
- 2 cups water
- 2 cups cooked ham chopped
- 2 14 oz cans white beans drained and rinsed
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrot, and celery. Cook for 7–10 minutes, stirring occasionally, until the vegetables soften and develop a little browning.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the Italian seasoning, smoked paprika, chicken broth, water, chopped ham, and white beans to the pot. Stir well to combine.
- Increase the heat and bring the soup to a gentle boil. Reduce the heat to medium or medium-low (so it doesn’t boil too vigorously), cover with the lid slightly ajar, and let simmer for 20–25 minutes. For a deeper flavor, simmer a bit longer.
- Season with salt and pepper to taste, keeping in mind that ham can be naturally salty.
- For a thicker texture, mash some of the beans directly in the pot with a potato masher, or pulse a few times with an immersion blender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
