Save There's something deeply comforting about a pot of ham bone bean soup simmering on the stove, filling the kitchen with its savory aroma. This hearty soup transforms humble ingredients into something extraordinary, creating a meal that warms you from the inside out. The marriage of tender beans and rich ham flavor, enhanced with smoky paprika, creates a rustic, soul-satisfying dish that connects us to generations of home cooks who knew how to make something wonderful from simple ingredients.
Save This soup carries the tradition of resourcefulness in cooking, turning what might have been discarded—a ham bone—into the foundation of a delicious meal. The long, slow simmer allows the flavors to meld beautifully, coaxing every bit of smoky goodness from the ham bone while the beans slowly soften, absorbing all that savory richness. It's a testament to the magic that happens when simple ingredients are given time to develop complex flavors.
Ingredients
- 1 leftover ham bone (with some meat attached)
- 1 cup diced cooked ham (optional, for extra meatiness)
- 2 cups dried navy beans (or great northern beans), rinsed and soaked overnight
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 ½ teaspoons smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt, to taste
- 8 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
Instructions
- Prepare the beans
- Drain and rinse the soaked beans. Set aside.
- Create the flavor base
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add aromatics
- Stir in garlic, smoked paprika, thyme, oregano, and black pepper. Cook for 1 minute, until fragrant.
- Simmer the soup
- Add the ham bone, soaked beans, bay leaf, and broth to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 1 ½ to 2 hours, stirring occasionally, until beans are tender and soup is flavorful.
- Prepare the ham
- Remove the ham bone from the pot. Let cool slightly, then pick off any meat and return it to the soup. Discard bone and bay leaf.
- Final touches
- If desired, add diced cooked ham for extra protein. Taste and adjust seasoning with salt and more pepper if needed.
- Serve
- Serve hot, optionally garnished with fresh parsley or a swirl of olive oil.
Zusatztipps für die Zubereitung
The secret to this soup's rich flavor lies in the long, slow simmer. Don't rush this part—it's when the magic happens. If you're short on time, you can use canned beans (about 4-5 cups, drained and rinsed), but the texture and flavor won't be quite the same. For a quicker version, pressure cook the soaked beans with the ham bone for about 30 minutes instead of the long simmer.
Varianten und Anpassungen
This soup is wonderfully adaptable to what you have on hand. For a smokier flavor without extra meat, add a teaspoon of liquid smoke. If you prefer a thicker soup, blend a portion after cooking or mash some beans against the side of the pot. For a vegetarian version, skip the ham bone and use smoked paprika and vegetable broth for flavor, perhaps adding a touch more paprika. A splash of apple cider vinegar or lemon juice just before serving brightens the flavors beautifully.
Serviervorschläge
This rustic soup pairs perfectly with a slice of crusty bread or a wedge of cornbread for dipping. For a complete meal, serve with a simple green salad dressed with vinaigrette. A sprinkle of fresh herbs like parsley or thyme adds color and freshness. If you enjoy a touch of heat, offer hot sauce at the table. For a special occasion, a glass of Pinot Noir complements the smoky flavors beautifully.
Save This Ham Bone Bean Soup with Smoky Paprika represents the best of homestyle cooking—turning simple ingredients and leftovers into a meal that satisfies both body and soul. It's economical, nutritious, and deeply flavorful. Whether you're making it as a practical way to use up a holiday ham bone or simply craving a comforting bowl on a chilly evening, this soup delivers rich satisfaction that improves with each reheating. The smoky paprika elevates it from ordinary to memorable, making it worthy of being passed down as a family favorite.
Recipe FAQs
- → Can I use other beans instead of navy beans?
Yes, great northern beans are a great substitute, and other white beans with similar texture will also work well.
- → How do I prepare the ham bone for the soup?
Leave any meat attached to the bone, add it to the pot for simmering, then remove and shred the meat back into the soup before serving.
- → What can I substitute for smoked paprika?
If you don't have smoked paprika, you can use regular paprika with a small pinch of smoked chili powder to mimic the smoky flavor.
- → How long should I soak the beans?
Beans should be soaked overnight or at least 8 hours to ensure even cooking and reduce cooking time.
- → Can I make this soup creamier?
Yes, mashing some of the beans before serving will create a thicker, creamier texture without adding extra ingredients.