Ham Bone Bean Soup (Print Version)

Savory blend of ham bone, beans, and smoky paprika for a comforting, hearty dish.

# Components:

→ Meats

01 - 1 leftover ham bone with meat attached
02 - 1 cup diced cooked ham, optional

→ Beans & Legumes

03 - 2 cups dried navy beans, rinsed and soaked overnight

→ Vegetables

04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 bay leaf

→ Seasonings

09 - 1.5 teaspoons smoked paprika
10 - 0.5 teaspoon black pepper
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon dried oregano
13 - Salt to taste

→ Liquids

14 - 8 cups low-sodium chicken or vegetable broth
15 - 1 tablespoon olive oil

# Directions:

01 - Drain and rinse the soaked beans. Set aside.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in garlic, smoked paprika, thyme, oregano, and black pepper. Cook for 1 minute until fragrant.
04 - Add the ham bone, soaked beans, bay leaf, and broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender.
05 - Remove the ham bone from the pot. Let cool slightly, then pick off any meat and return it to the soup. Discard bone and bay leaf.
06 - If desired, add diced cooked ham for extra protein. Taste and adjust seasoning with salt and additional pepper as needed.
07 - Serve hot, optionally garnished with fresh parsley or a swirl of olive oil.

# Expert Advice:

01 -
  • It transforms a throwaway bone into something so richly flavored your kitchen smells like a country kitchen should.
  • The beans absorb every bit of that smoky, salty depth while staying creamy and tender.
  • One pot, minimal effort, maximum comfort—exactly what cold weather asks for.
02 -
  • Don't skip soaking the beans overnight—it's not just tradition, it actually shortens cooking time and makes them creamier instead of mushy.
  • Taste the soup in the last 20 minutes, not at the end, because salt takes time to integrate and you might oversalt if you wait until the last second.
03 -
  • Make a double batch and freeze half—this soup tastes even better after the flavors have had time to marry in the cold, and it thaws beautifully.
  • If you don't have a ham bone, a ham hock works perfectly and sometimes costs less at the butcher counter.
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