Old-Fashioned Ham and Bean Soup

This old-fashioned ham and bean soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Mashing a portion of the beans creates a creamy broth without dairy.
• A little vinegar balances the richness of smoked ham.
• Low-sodium broth keeps the cook in control of seasoning.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 6 cups (1.4 L) low-sodium chicken broth
• 3 cans (15 oz / 425 g each) navy beans, drained
• 2 cups (280 g) diced cooked ham
• 1 meaty ham bone, optional
• 1 bay leaf
• 1 tbsp apple cider vinegar
• Black pepper and salt as needed

Step-by-step instructions

1. Cook onion, carrots, and celery in olive oil for 8 minutes. Add garlic, thyme, and smoked paprika for 30 seconds.
2. Add broth, beans, ham, ham bone if using, and bay leaf. Bring to a simmer.
3. Cook partially covered for 35 to 45 minutes. Mash some of the beans for a thicker broth. Remove bone and bay leaf.
4. Stir in vinegar. Taste carefully before adding salt because ham can be very salty.

Cook’s notes

• If using a ham bone, remove any usable meat after simmering and return it to the pot.
• Canned beans make this a convenient weeknight recipe.
• For dried beans, cook them fully before adding acidic ingredients.

Substitutions and variations

• Use Great Northern, cannellini, or pinto beans.
• Add chopped cabbage during the final 15 minutes.
• Use smoked turkey for a pork-free version.

What to serve with it

• Cornbread
• Braised greens
• A sharp mustard slaw

Storage and reheating

Refrigerate for 3 to 4 days or freeze for up to 3 months. Add water or broth when reheating if the soup becomes very thick.

Frequently asked questions