Ham Bone Bean Soup Smoky (Print Version)

A comforting blend of beans, savory ham, and smoky paprika for chilly day warmth.

# Ingredient List:

→ 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

# How-To Steps:

01 - Drain and rinse the soaked beans and 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 vegetables are softened.
03 - Stir in garlic, smoked paprika, thyme, oregano, and black pepper. Cook for 1 minute until fragrant.
04 - Add 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 ham bone from pot and let cool slightly. Pick off any meat and return to soup. Discard bone and bay leaf.
06 - Add diced cooked ham if desired 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.

# Helpful Tips:

01 -
  • It transforms a throwaway ham bone into something that tastes like pure luxury, with barely any effort on your part.
  • The smoky paprika gives this soup a depth that makes people ask for the recipe before they've even finished their bowl.
  • You'll have enough leftovers to feel like you won at meal planning for the next few days.
02 -
  • If you forget to soak your beans, you can quick-soak them by boiling them for two minutes, letting them sit for an hour, and draining them, but overnight soaking really does make them creamier and cuts down on cooking time.
  • The soup will thicken as it cools, so if you're serving it the next day, you might need to add a splash of broth or water to get it back to the consistency you want.
  • Don't skim the fat off the top—that's where a lot of the flavor lives, and a little fat is good for you anyway.
03 -
  • If you don't have a ham bone, a smoked turkey leg works beautifully and gives you almost the same smoky depth without the heaviness of pork.
  • Taste as you go in the last 30 minutes of cooking—the beans release starch as they cook, which can make the soup saltier than you expect, so you might need less salt than the recipe suggests.
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