1/2 tsp smoked paprika
Salt and black pepper to taste
2 tbsp olive oil
Optional Garnishes:
Fresh parsley, chopped
Croutons or crusty bread on the side
Preparation Time
Preparation: 15 minutes
Cooking: 2 hours (or longer for enhanced flavor)
Total Time: 2 hours 15 minutes
Instructions
1. Prepare the Beans:
If using dried beans, rinse and soak them in water overnight. Drain and rinse before cooking. If using canned beans, rinse and drain them.
2. Sauté the Vegetables:
In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
3. Add the Ham and Broth:
Place the ham bone (or diced ham) in the pot with the vegetables. Pour in the chicken broth, then add the bay leaf, thyme, and smoked paprika. Stir to combine.
4. Cook the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld together ham soup
5. Adjust the Seasoning:
Remove the ham bone and shred any remaining meat, returning it to the pot. Discard the bone. Season the soup with salt and black pepper to taste.
6. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.
Tips for Success
Use Leftover Ham: Leftover holiday ham adds extra flavor to the soup.
Add Vegetables: Feel free to include other vegetables like potatoes or spinach for added nutrients.
Make It Creamy: Blend a portion of the soup for a creamier texture while keeping some beans whole.
