Bean Soup Smoked Ham Potatoes (Print)

A warming blend of beans, smoked ham, and potatoes in a rich, savory broth.

# Components:

→ Meats

01 - 8.8 oz smoked ham, diced

→ Beans & Legumes

02 - 14 oz cooked white beans (cannellini or navy beans), drained and rinsed

→ Vegetables

03 - 3 medium potatoes, peeled and diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large onion, finely chopped
07 - 2 cloves garlic, minced

→ Liquids

08 - 6 cups low-sodium chicken or vegetable broth

→ Herbs & Spices

09 - 2 bay leaves
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste

→ Fats

13 - 2 tablespoons olive oil

→ Garnish

14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced smoked ham and cook for 3 to 4 minutes to release its smoky flavor.
04 - Add potatoes, beans, bay leaves, thyme, black pepper, and broth. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until potatoes are tender and flavors have melded.
06 - Remove bay leaves. Taste and adjust salt as needed.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under two hours but tastes like you've been simmering it all day.
  • One pot means less cleanup, which honestly matters when you're tired and hungry.
  • The smoky ham flavor deepens everything around it without requiring any fancy technique.
02 -
  • Don't skip the sautéing of onion, carrot, and celery—this creates a flavor foundation that raw vegetables never achieve.
  • Potatoes will continue to soften even after you remove the pot from heat, so pull it off the stove when they're just tender, not falling apart.
03 -
  • If you can find smoked ham with a little fat still attached, that's the cut that makes the best broth—save the bone if there is one.
  • Taste your broth before adding the soup because some brands are surprisingly salty, and you want control over the final seasoning.
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