Ham Bone Bean Soup Smoky (Printable)

A comforting blend of tender beans, smoky paprika, and ham flavors in a hearty soup.

# What You Need:

→ Meats

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

→ Beans & Legumes

03 - 2 cups dried navy beans or great northern 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 Make It:

01 - Drain and rinse the soaked beans thoroughly. 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 and fragrant.
03 - Stir in minced 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 over medium-high heat.
05 - Reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and soup develops deep flavor.
06 - Remove the ham bone from the pot and let cool slightly. Pick off any meat clinging to the bone and return it to the soup. Discard the bone and bay leaf.
07 - If desired, add diced cooked ham for additional protein. Taste and adjust seasoning with salt and black pepper to preference.
08 - Ladle hot soup into bowls. Garnish optionally with fresh parsley or a drizzle of olive oil.

# Expert Advice:

01 -
  • It transforms a leftover ham bone into something so deeply satisfying you'll find yourself hunting for excuses to buy ham.
  • The smoky paprika does all the heavy lifting—no complicated technique, just honest flavors that build as it simmers.
02 -
  • Overnight soaking of beans isn't just tradition—it genuinely makes them cook faster and more evenly, so don't skip it even if you're in a hurry.
  • The soup keeps building flavor as it sits, so if you have time, make it a day ahead and reheat it; you'll taste the difference.
03 -
  • Don't discard that bay leaf hastily—fish it out completely or it can impart a bitter note if it sits too long in the finished soup.
  • Taste the broth itself before adding salt; depending on your ham bone and broth, you might have plenty already, and oversalting is easier than fixing it.
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