This High-Protein Ham & Bean Soup is the kind of meal that warms you up from the inside out. It’s rich, smoky, and packed with beans for a hearty texture you can really dig into. You don’t need fancy ingredients or hours of prep—just a pot, some pantry staples, and a little time to let the flavors develop.

It’s perfect for busy weeknights, cozy weekends, or whenever you want something nourishing without fuss.

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What Makes This Special

Cooking process close-up: A large Dutch oven at a gentle simmer with ham and cannellini/Great Northe

Protein-packed: Ham and beans bring serious staying power, keeping you full for hours.
Budget-friendly: Uses simple, affordable ingredients that stretch into several meals.
Great for leftovers: The flavor gets even better the next day.
Flexible: Swap beans, toss in extra veggies, or use a ham bone if you have one.

Ingredients

2 tablespoons olive oil or butter
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1–1.5 pounds cooked ham, diced (or use a ham bone/ham hock for extra flavor)
2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed (or 3 cups cooked beans)
6 cups low-sodium chicken broth (plus more as needed)
1 bay leaf
1 teaspoon dried thyme (or 2 teaspoons fresh)
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Salt to taste (start with 1/2 teaspoon if broth and ham are not salty)
Optional: 1 cup diced potatoes or 1 cup chopped kale/spinach
Optional finish: 1–2 teaspoons apple cider vinegar or lemon juice, and chopped parsley

How to Make It

Final plated overhead: High-Protein Ham & Bean Soup ladled into a wide white bowl, topped with chopp

Sauté the base: Heat oil in a large pot over medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
Stir in garlic for 30 seconds.
Add ham and spices: Stir in ham, thyme, smoked paprika, black pepper, and bay leaf. Cook 2 minutes to wake up the flavors.
Pour in broth and beans: Add broth and beans. If using a ham bone or hock, add it now.
Bring to a gentle simmer.
Simmer low and slow: Cover slightly ajar and simmer 25–35 minutes. If adding potatoes, add them now and cook until tender. For greens, stir them in during the last 5 minutes.
Adjust texture: For a creamier soup, mash some beans against the pot or blend 1–2 cups and stir back in.
Finish and season: Remove bay leaf (and ham bone, if used).
Stir in vinegar or lemon juice for brightness. Taste and add salt as needed.
Serve: Ladle into bowls and top with parsley. Great with crusty bread.

How to Store

Fridge: Cool completely, then store in airtight containers for 4–5 days.
Freezer: Freeze up to 3 months.
Leave a little headspace for expansion.
Reheat: Warm gently on the stove with a splash of water or broth. Stir often.
Meal prep tip: Portion into single-serve containers for easy lunches.

Benefits of This Recipe

High-protein, high-fiber: Beans and ham deliver a satisfying combo that supports energy and fullness.
Nutrient-dense: Veggies add vitamins and minerals without extra fuss.
Versatile for diets: Easy to make gluten-free with the right broth and sides.
Minimal waste: A smart way to use leftover ham or a holiday ham bone.

Common Mistakes to Avoid

Over-salting early: Ham and broth can be salty. Season at the end.
Boiling too hard: Rapid boiling breaks beans and toughens ham.
Keep it at a gentle simmer.
Skipping aromatics: Onion, celery, carrots, and garlic build the flavor. Don’t rush this step.
Forgetting acidity: A little vinegar or lemon at the end brightens everything.

Alternatives

Beans: Use navy, pinto, or a mix. Lentils work in a pinch (reduce simmer time).
Protein swaps: Try smoked turkey, chicken sausage, or leftover roasted chicken.
Veggie boost: Add bell pepper, zucchini, or mushrooms.
Stir in kale, spinach, or chard at the end.
Spice twist: Add a pinch of red pepper flakes, cumin, or a dash of hot sauce.
Creamy style: Stir in a splash of half-and-half or unsweetened cashew cream just before serving.

FAQ

Can I use dry beans instead of canned?

Yes. Soak 1 pound of dry beans overnight, drain, then simmer in fresh water until tender (about 60–90 minutes). Add to the recipe and reduce the main simmer time slightly.

What if I don’t have a ham bone?

No problem.

Use diced ham and add 1/2 teaspoon extra smoked paprika for depth. A small piece of bacon or a splash of liquid smoke also helps.

How can I make it lower in sodium?

Use low-sodium broth, rinse canned beans well, and add salt at the very end. Brightness from vinegar or lemon reduces the need for extra salt.

Will it thicken as it cools?

A little.

Beans release starch that naturally thickens the soup. Thin with a splash of broth or water when reheating if needed.

Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then add everything to the slow cooker.

Cook on Low for 6–8 hours or High for 3–4 hours. Add greens in the last 20 minutes.

Wrapping Up

High-Protein Ham & Bean Soup is simple, hearty, and easy to customize with what you have. It’s the kind of recipe you’ll make once and keep coming back to for busy weeks and cozy nights alike.

Make a big pot, stash some in the freezer, and enjoy a warm, protein-rich bowl whenever you need it.