Grandma’s Old-Fashioned Ham and Beans Soup
There are some recipes that just never go out of style, and this hearty ham and beans soup is absolutely one of them. It’s the kind of dish that fills your kitchen with the most comforting aroma, wraps you up like a warm hug, and has everyone sneaking back to the pot for just one more bowl. This recipe is made the old-fashioned way — slow, simple, and full of soul.
With a creamy, savory broth loaded with tender white beans, kidney beans, and thick chunks of smoky ham, this soup is the very definition of home cooking. Whether you’re cooking it on a chilly weekday evening or making a big batch for Sunday dinner, this is the kind of meal that brings people together around the table and keeps them there.
Ingredients
- 1 pound dried Great Northern white beans (or navy beans), soaked overnight
- 1 cup dried kidney beans, soaked overnight
- 1 large smoked ham hock or 2 cups diced smoked ham
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 stalks celery, chopped
- 2 medium carrots, peeled and sliced
- 8 cups chicken broth or water (or a combination)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped, for garnish
- 1 bay leaf
Method
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