Delicious Ham and Bean Soup

This hearty Ham and Bean Soup transforms leftover holiday ham into a soul-warming meal that's as practical as it is delicious. The combination of tender ham chunks, aromatic vegetables, and creamy Great Northern beans creates a bowl that feels like comfort in every spoonful.

I first made this soup the day after Christmas when we were all tired of heavy holiday meals but still needed something substantial. My husband now specifically requests that we buy a larger ham than needed for holidays just to ensure there's enough for this soup afterward.

Ingredients

• Olive oil: Provides the base for sautéing and adds a nice flavor foundation to the soup
• Onion, carrot, and celery: Create the classic mirepoix that gives the soup its aromatic base flavor profile
• Garlic: Adds depth and intensity, look for firm bulbs with tight skin for freshest flavor
• Bay leaves: Infuse a subtle earthiness that ties everything together, always remove before serving
• Dried thyme: Brings a woody herbal note that pairs perfectly with the ham
• Paprika: Adds mild sweetness and beautiful color
• Crushed red pepper flakes: Provide just enough heat to wake up the flavors without overwhelming
• Chicken broth: Forms the savory liquid base, homemade is best but good quality store bought works well
• Leftover ham: Gives this soup its hearty character, use ham with some fat for best flavor
• Great Northern Beans: Provide creamy texture and protein, rinse well to remove excess starch
• Fresh parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Sauté Aromatics:

Heat olive oil in a large pot over medium heat until it shimmers but doesn't smoke. Add onion, carrots, and celery, stirring occasionally until they begin to soften and the onions become translucent, about 3 to 5 minutes. You want them soft but not browned. Add the minced garlic and cook for just one minute until fragrant, being careful not to let it burn which would create bitterness.

Add Seasonings:

Sprinkle in the bay leaves, dried thyme, paprika, and red pepper flakes, stirring for about 30 seconds to toast the spices gently. This brief toasting releases their essential oils and enhances their flavors throughout the soup. You'll notice the spices become distinctly aromatic at this stage.

Combine Liquids and Proteins:

Pour in the broth, using a wooden spoon to scrape up any flavorful bits from the bottom of the pot. Bring the liquid to a gentle boil, then reduce the heat to maintain a low simmer. Add your chopped ham and the drained beans. Season carefully with salt and pepper, remembering that ham often carries significant saltiness already.

Simmer and Marry Flavors:

Allow the soup to simmer gently for 15 to 20 minutes, stirring occasionally to prevent any sticking. This time allows the flavors to meld together while the beans slightly break down, creating a naturally thickened broth. Taste and adjust seasonings as needed before removing bay leaves and serving with fresh parsley if desired.

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The ham is truly the star ingredient here. I've learned that using ham from the bone rather than deli ham makes a significant difference in flavor. Last Thanksgiving, my mother-in-law accidentally bought a ham twice the size we needed, and we ended up making three batches of this soup throughout the week. Nobody complained.

Make Ahead and Storage

This soup actually improves with time as the flavors continue to develop. You can make it up to three days ahead and store in the refrigerator in an airtight container. The texture may thicken slightly when chilled, so just add a splash of broth when reheating if needed. For longer storage, this soup freezes beautifully for up to three months. I portion it into individual containers for quick lunches throughout winter.

Simple Substitutions

Don't have Great Northern beans on hand? Navy beans or cannellini work wonderfully as substitutes, though cannellini will create a slightly creamier texture. For a different flavor profile, try using smoked turkey instead of ham for an equally delicious result. I've even made this with leftover rotisserie chicken when ham wasn't available. If you're out of fresh aromatics, 2 teaspoons of Italian herb blend can substitute for the thyme and parsley in a pinch.

Serving Suggestions

This soup shines when paired with a crusty bread for dipping. My family loves it with warm cornbread or a rustic sourdough loaf. For a complete meal, serve with a simple side salad dressed with a light vinaigrette to cut through the richness of the soup. When serving for guests, I place small bowls of extra toppings on the table like freshly grated Parmesan, additional red pepper flakes, and finely chopped green onions to allow everyone to customize their bowls.

Frequently Asked Questions

→ Can I use a different type of beans?

Yes, you can substitute Great Northern beans with cannellini, navy, or pinto beans depending on your preference.

→ How should I store leftovers?

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave before serving.

→ Can this soup be frozen?

Yes, this soup freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

→ What can I substitute for ham?

If you don't have ham, you can use smoked turkey, sausage, or even leave it out for a vegetarian version.

→ Can I make this soup vegetarian?

Yes, simply omit the ham and use vegetable broth instead of chicken broth for a delicious vegetarian version.

→ How do I thicken the soup?

If you'd like a thicker soup, mash some of the beans or simmer longer until it reaches your desired consistency.