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Half-Fast Homemade Ham and Bean Soup That Delivers on Flavor

Half-Fast Homemade Ham and Bean Soup That Delivers On Flavor

A hearty, savory ham and bean soup made with canned white beans, cooked ham, vegetables, and a short stovetop simmer. An optional ham hock adds extra depth while mashed beans create a naturally thick, satisfying broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil or unsalted butter
  • 1 medium, about 1 1/2 cups Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and diced
  • 2 ribs Celery ribs, diced
  • 3 cloves Garlic cloves, minced
  • 6 cups Low-sodium chicken broth
  • 2 15-ounce cans Great Northern or cannellini beans, drained and rinsed
  • 2 cups Diced cooked ham
  • 1 optional Meaty ham hock or small ham bone
Seasonings
  • 1 leaf Bay leaf
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon, optional Smoked paprika
Finishing
  • To taste Salt
  • 1 tablespoon, optional Fresh parsley, chopped
  • 1 teaspoon, optional Apple cider vinegar or lemon juice

Method
 

Step-by-Step
  1. Heat the olive oil or unsalted butter in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, then cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for 30–60 seconds, stirring constantly, just until fragrant. Do not let the garlic brown, since browned garlic can add a bitter note.
  3. Pour in the low-sodium chicken broth and add the drained beans, diced ham, optional ham hock or bone, bay leaf, dried thyme, black pepper, and smoked paprika. Stir gently so the ingredients are distributed throughout the pot.
  4. Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and simmer for 35–45 minutes, stirring occasionally, until the vegetables are tender and the ham flavor has infused the broth.
  5. Remove the ham hock or bone and the bay leaf. If you used a hock, pull off any meat, chop it into bite-size pieces, and return that meat to the pot.
  6. For a thicker texture, mash about 1 cup of beans against the side of the pot with the back of a spoon. You can also briefly blend a small portion of the soup, taking care with the hot liquid.
  7. Taste the soup before adding salt because the ham and commercial broth may already be quite salty. Stir in the parsley and apple cider vinegar or lemon juice, if using, then serve hot.

Notes

For deeper flavor, use the optional meaty ham hock or small ham bone. Store leftovers covered in the refrigerator and reheat gently on the stovetop, adding a little broth if the soup thickens. Mash beans rather than using flour or cornstarch for a naturally creamy texture.