Smoky Ham and White Bean Soup

Name: Smoky Ham and White Bean Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, chopped; 1 lb smoked ham, diced; 2 cans (15 oz each) cannellini beans, drained and rinsed; 6 cups chicken broth; 1 tsp smoked paprika; 1 bay leaf; 1/2 tsp thyme; Salt and pepper to taste; 2 cups kale, chopped; 1 tbsp lemon juice

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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If you're looking for a hearty and comforting meal that fills your kitchen with rich, smoky aromas, this Smoky Ham and White Bean Soup is it. Perfect for chilly evenings, it's a nourishing dish that will warm you from the inside out.

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Ingredients for Smoky Ham and White Bean Soup

Olive oil is used to sauté the vegetables, providing a healthy fat base. Onion and garlic are the aromatic foundation of the soup, infusing it with depth and warmth. Carrots and celery add texture and a hint of sweetness. Smoked ham is the star, bringing that crave-worthy smoky flavor. Cannellini beans offer creaminess and protein, balancing the dish. Chicken broth forms the flavorful liquid base. Smoked paprika enhances the smokiness, while bay leaf and thyme add subtle herbal notes. Salt and pepper are for seasoning to taste. Kale introduces a pop of color and nutrients, and lemon juice provides a fresh, tangy finish.

Tips & Tricks

For a richer flavor, make the soup a day ahead and reheat it. The flavors will meld and deepen overnight.
If you prefer a thicker soup, mash some of the beans in the pot before adding the kale.
Use a smoked ham hock instead of diced ham for an even smokier flavor. Just remember to remove it before serving.

Serving Suggestions

Pair this soup with a slice of warm, crusty sourdough bread, which complements the smoky, savory flavors beautifully. A light side salad with a tangy vinaigrette can also balance the richness of the soup.

Frequently Asked Questions

Can I use a different type of bean?: Absolutely! Great Northern beans or navy beans work well if you don't have cannellini beans on hand.
How can I make this soup vegetarian?: Omit the ham and use vegetable broth instead of chicken broth. Smoked paprika will still provide a nice smoky flavor.
Can I freeze this soup?: Yes, this soup freezes well. Just let it cool completely before transferring it to an airtight container.

Smoky Ham and White Bean Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the onions and garlic. Sauté these until they're translucent, which should take about 5 minutes. Then, stir in the carrots and celery; let these cook for another 5 minutes. You'll begin to smell the wonderful aroma of the vegetables blending together.

Next, add the diced ham to the pot. Cook this until it's lightly browned, stirring occasionally. This step enhances the flavor of the ham and infuses the oil with its smokiness. Now, pour in the cannellini beans and chicken broth. Give everything a good stir to combine.

Season your soup with smoked paprika, bay leaf, and thyme. Add salt and pepper to your taste. Bring the soup to a simmer, letting it cook gently for about 30 minutes. Stir it occasionally to make sure nothing sticks to the bottom of the pot.

Finally, add the chopped kale and lemon juice to the pot. Allow the soup to simmer for another 10 minutes, just until the kale is tender but still vibrant green. Serve the soup hot, ideally with a side of crusty bread for dipping.

Why You'll Love This Recipe

Smoky flavors from the ham and paprika.
Protein-packed with tender cannellini beans.
Ready in under an hour, making it a great weeknight option.
Kale adds a nutritious green twist.

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

2 celery stalks, chopped

1 lb smoked ham, diced

2 cans (15 oz each) cannellini beans, drained and rinsed

6 cups chicken broth

1 tsp smoked paprika

1 bay leaf

1/2 tsp thyme

Salt and pepper to taste

2 cups kale, chopped

1 tbsp lemon juice

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat.

2. Add the onions and garlic, sauté until translucent.

3. Stir in carrots and celery, cooking for 5 minutes.

4. Add the diced ham and cook until lightly browned.

5. Pour in the cannellini beans and chicken broth.

6. Season with smoked paprika, bay leaf, thyme, salt, and pepper.

7. Simmer for 30 minutes, stirring occasionally.

8. Add chopped kale and lemon juice, simmer for another 10 minutes.

9. Serve hot with crusty bread.

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