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High-Protein Ham & Bean Soup - Hearty, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

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

Instructions
 

  • 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.