Ham and Bean Soup

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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.

Cook Time40

Total Time40

Course: Dinner

Cuisine: American

Keyword: ham and bean soup

Servings: bowls

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