Bean Soup Smoked Ham (Printable)

A comforting blend of beans, smoked ham, and potatoes simmered for a rich, satisfying winter meal.

# What You'll Need:

→ Meats

01 - 8.8 oz smoked ham, diced

→ Beans & Legumes

02 - 14 oz cooked white beans (cannellini or navy beans), drained and rinsed

→ Vegetables

03 - 3 medium potatoes, peeled and diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large onion, finely chopped
07 - 2 cloves garlic, minced

→ Liquids

08 - 6 cups low-sodium chicken or vegetable broth

→ Herbs & Spices

09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - ½ teaspoon freshly ground black pepper
12 - Salt to taste

→ Fats

13 - 2 tablespoons olive oil

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add the garlic and cook for 1 minute until fragrant.
03 - Stir in the diced smoked ham and cook for 3-4 minutes to release its smoky flavor.
04 - Add the potatoes, beans, bay leaves, thyme, black pepper, and broth. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until potatoes are tender and flavors have melded.
06 - Remove bay leaves. Taste and adjust salt as needed.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Tips:

01 -
  • It's a one-pot meal that handles most of the cooking on its own while you do other things.
  • The smoked ham infuses everything with a depth that makes it taste like you've been tending the stove all day.
  • Naturally gluten-free and packed with protein, so it satisfies without heaviness.
02 -
  • Don't skip the low heat after boiling—a rolling boil can break down the potatoes into mush, and you want them to hold their shape.
  • Taste before adding much salt; the ham and broth already carry significant sodium, and it's easier to add than to take away.
03 -
  • If you have access to a ham bone, add it with the broth for even deeper flavor, then remove it before serving.
  • Always use freshly ground black pepper over pre-ground; the difference in taste is worth those extra few seconds.
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