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–+ servings
A rustic bowl of ham and bean soup with creamy white beans, tender chunks of ham, and fresh parsley garnish, photographed overhead on a wooden table

Ham and Bean Soup

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings

Ingredients
  

  • 1 meaty ham bone leftover from a cooked ham, or 2 smoked ham hocks
  • 1 lb dried navy beans or great northern beans soaked overnight in cold water, then drained and rinsed
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced into rounds
  • 3 stalks celery sliced
  • 5 cloves garlic minced
  • 8 cups low-sodium chicken broth or water or a combination of both
  • 2 bay leaves
  • 4 sprigs fresh thyme or 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper freshly ground
  • 1 tsp apple cider vinegar added at the end to brighten flavors
  • salt (to taste — add at the end since the ham bone adds salt as it cooks)
  • 2 cups baby spinach or chopped kale stirred in during the last 5 minutes
  • 2 tbsp fresh flat-leaf parsley chopped, for garnish

Instructions
 

  • The night before, place the dried beans in a large bowl and cover with 3–4 inches of cold water. Let soak overnight, at least 8 hours. Drain and rinse well before using. (For a quick soak: cover beans with water, bring to a boil for 2 minutes, remove from heat, let sit 1 hour, then drain and rinse.)
  • Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes until the vegetables have softened and the onion is translucent.
  • Add the minced garlic and smoked paprika. Stir and cook for 1 more minute until fragrant.
  • Add the ham bone, drained soaked beans, bay leaves, and fresh thyme to the pot. Pour in the chicken broth (or water), making sure the ham bone is mostly submerged. Add the black pepper.
  • Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover with the lid slightly ajar and simmer gently for 1.5 to 2 hours, or until the beans are completely tender and creamy.
  • Remove the ham bone from the pot and set it on a cutting board. Remove and discard the bay leaves and thyme sprigs. Once the bone is cool enough to handle, pull off all the remaining meat, shred it into bite-sized pieces, and return the meat to the pot. Discard the bone.
  • For a creamier broth, use the back of a large spoon or a ladle to smash about 1–2 cups of beans against the side of the pot, then stir to incorporate.
  • If adding greens, stir in the baby spinach or chopped kale now and cook for 3–5 minutes until wilted.
  • Stir in the apple cider vinegar. Taste the soup and adjust salt and pepper as needed — the ham bone adds considerable salt, so wait until this point to season.
  • Ladle into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread or crackers.

Notes

Storage: Refrigerate in an airtight container for up to 5 days. The soup thickens as it sits — add a splash of broth or water when reheating. Freeze in individual portions for up to 3 months. No ham bone? Use 2 smoked ham hocks from the grocery store, or 2 cups of diced smoked ham plus 1 tsp liquid smoke. Canned beans shortcut: Substitute 3 cans (15 oz each) of drained and rinsed white beans. Add them in the last 30 minutes of cooking only. Slow cooker: After sautéing the aromatics, transfer everything to a slow cooker and cook on low 8–10 hours or high 5–6 hours.
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