Savory Bean & Ham Soup Recipe Is a Bowl of Pure Comfort Soups Lunch Dinner Pork Gluten-free

No matter the season, soup is always a good idea. That's because soup soothes like no other food can. This easy bean and ham soup recipe is a perfect example. It's a bowl of pure comfort. My favorite ingredient in this soup is the smoked paprika. It gives the soup a savory, smoky flavor that we just can't get enough of!

If you have leftover ham, then this soup comes together even more easily. But even if you don't, you can grab some ham at your local deli counter to make this simple soup recipe. This bean, ham and vegetable soup recipe uses both fresh and pantry ingredients. Feel free to throw whatever vegetables you have right into the pot!

Here's what you need to make this delicious soup recipe: extra virgin olive oil, onions, garlic, carrots, celery, bay leaves, smoked paprika, chicken broth, ham and cannellini beans. This savory soup recipe is ready in only about 40 minutes, so it’s great for weeknight dinners (and even better for lunch the next day).

Serve this savory soup with some warm, crusty bread or your favorite breadsticks. Stock your freezer with some leftovers!

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 30 minutes 
Total Time: 40 minutes 
Servings: 8

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 2 teaspoons minced garlic
• 8 ounces fresh baby carrots, diced
• 1 small bunch celery, diced
• 2 bay leaves
• 3/4 teaspoon smoked paprika
• 3/4 teaspoon dried thyme
• 64 ounces (2 boxes) chicken broth
• 30 ounces (2 cans) cannellini beans
• 2 cups cooked ham, diced
• fresh parsley for garnish, optional

Helpful Products

• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Can Opener
• Airtight Containers
• Pepper Grinder
• Dutch Oven

Recipe Notes

• If you don't have cannellini beans, you could use Great Northern beans or split peas.

• Feel free to swap in or add your favorite vegetables to this soup.

• You can use low-sodium broth to reduce sodium.

• If you'd like a little heat, feel free to add a sprinkle of crushed red pepper flakes.

• Remove bay leaves before serving soup.

• Serve this soup with fresh, warm bread or breadsticks, if you like.

• Store leftovers in an airtight container in the refrigerator. This soup also freezes well.

Here's how to make it:

1. To a large soup pot over medium heat, add the olive oil, onions, garlic, carrots and celery. Stir to combine. Sauté until tender but firm, about 5 minutes.
2. Add the bay leaves, smoked paprika and thyme. Season with salt and pepper, if desired. Stir to combine.
3. Add the chicken broth, cannellini beans and ham to the soup pot. Stir to combine.
4. Bring to a gentle simmer and cook about 20 to 25 minutes, until cooked through and tender.
5. Serve soup with crusty bread and garnish with fresh parsley, if desired.

Nutrition Facts Per Serving

Calories: 169

Total Fat: 5.4g

Saturated Fat: 1.4g

Cholesterol: 14mg

Sodium: 1137mg

Total Carbohydrate: 15.6g

Dietary Fiber: 6.3g

Total Sugars: 2.6g

Protein: 13.4g

Vitamin D: 0mcg

Calcium: 82mg

Iron: 2mg

Potassium: 534mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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