Ham and White Bean Soup That Will Convert Even the Biggest Soup Skeptic

There are soups that warm your hands, and then there are soups that warm your whole soul. This ham and white bean soup is firmly in the second category. Thick, hearty, and loaded with tender chunks of ham, creamy white beans, and a medley of vegetables simmered in a rich savory broth, this is the kind of meal that turns a quiet weeknight into something truly memorable.

One spoonful and you will understand why this recipe has earned a permanent spot on the weekly dinner rotation. It is the sort of old-fashioned comfort food that fills the kitchen with the most incredible aroma while it simmers away, practically begging everyone in the house to come see what is cooking. Pair it with a thick slice of crusty garlic bread and you have an absolutely unbeatable combination.

Ingredients

2 cups dried white navy beans (or 3 cans of white beans, drained and rinsed)
2 to 3 cups cooked ham, chopped into bite-sized chunks
1 ham bone or smoked ham hock (optional but highly recommended for depth of flavor)
3 medium carrots, peeled and diced
3 stalks of celery, sliced
1 large onion, diced
3 cloves of garlic, minced
2 medium potatoes, peeled and cubed
6 to 8 cups low-sodium chicken broth or ham broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and black pepper to taste
2 tablespoons olive oil or butter
Fresh parsley for garnish (optional)

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Ham and White Bean Soup That Will Convert Even the Biggest Soup Skeptic