A warming blend of beans, ham, and smoky paprika for rich, savory flavor in every spoonful.
# What You’ll Need:
→ Meats
01 - 1 leftover ham bone with meat attached
02 - 1 cup diced cooked ham, optional
→ 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
# Step-by-Step Guide:
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 softened.
03 - Stir in 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, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beans are tender and soup is flavorful.
05 - 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.
06 - If desired, add diced cooked ham for extra protein. Taste and adjust seasoning with salt and more pepper if needed.
07 - Serve hot, optionally garnished with fresh parsley or a swirl of olive oil.
