Easy Ham & White Bean Soup with Smoked Paprika and Garlic

Easy Ham & White Bean Soup: Your New Favorite Comfort Food

Hey there, friend! Isla here from BiteTide, and I am just bubbling over with excitement to share this recipe with you today. We’re diving headfirst into a bowl of pure, unadulterated comfort with my Easy Ham & White Bean Soup. This isn’t just any soup; this is the kind of meal that feels like a warm hug from the inside out. It’s the culinary equivalent of your favorite cozy sweater.

You know those days? The ones where the wind is howling, your schedule is chaos, and all you crave is something hearty, nourishing, and deeply satisfying without spending hours chained to the stove? Yeah, this soup is your answer. It’s rustic, it’s packed with smoky ham and tender white beans, and it’s swimming in a broth that’s so flavorful, you’ll want to slurp every last drop. The secret weapon? A generous dose of smoked paprika that adds a whisper of campfire warmth you are going to absolutely love.

Best of all, this beauty comes together in about 40 minutes flat. It’s a one-pot wonder that transforms simple, humble ingredients into a meal that tastes like it simmered all day long. So, grab your favorite soup pot, and let’s create some magic. I promise, this recipe is about to become a regular in your rotation. Let’s get cooking!

A Pot of Soup and a Thousand Memories

This soup always, without fail, takes me right back to my grandma’s kitchen. She lived in a little house by the water, and her cooking was a masterclass in “waste not, want not.” The day after a big holiday feast, like Easter or Christmas, you could bet your bottom dollar that the glorious bone from the spiral-cut ham would find its way into a massive stockpot. The whole house would fill with this incredible, savory aroma that felt like home itself.

I remember standing on a wobbly wooden stool next to her, “helping” by carefully adding the dried beans from her pantry jar. She’d let me stir the pot with her big wooden spoon, warning me about the “hot bubbles.” We’d wait what felt like a lifetime for it to be ready, but that first spoonful was always a revelation. It was more than just ham and beans; it was love, patience, and resourcefulness in a bowl. My version is a speedier take on her classic, using a few clever shortcuts to capture that same soulful essence on a busy weeknight. It’s my little way of keeping her spirit alive in my kitchen.

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Gathering Your Flavor Party

One of the best things about this soup is how it turns pantry staples into something extraordinary. Here’s everything you’ll need to create this cozy masterpiece. Don’t be afraid to swap and play based on what you have!

• 2 tbsp Olive Oil: Our cooking fat of choice! It adds a lovely fruitiness to start our flavor base. Avocado oil works great too if that’s what you have on hand.
• 1 Medium Onion, finely chopped: The sweet, aromatic foundation of so many great soups. No yellow onion? A sweet Vidalia or a red onion will do just fine.
• 2 Large Carrots, peeled and diced: They add a touch of natural sweetness and a wonderful pop of color. Pro tip: try to dice them roughly the same size as your celery for even cooking.
• 6 Celery Sticks, chopped: Don’t skip the celery! It provides an essential earthy, savory note that balances the sweetness of the carrots and onion.
• 8 Cloves Garlic, minced: Yes, eight! We’re not shy with garlic here. It creates a robust, aromatic backbone that makes the broth incredible.
• ½ tsp Italian Seasoning: A little herbaceous blend of thyme, oregano, and marjoram. It’s a simple way to add layers of flavor. No Italian blend? a pinch of dried thyme and oregano works perfectly.
• 1 tsp Smoked Paprika: This is the STAR of the show, friends. It doesn’t add heat, but it gives that deep, smoky, almost bacony flavor that makes this soup so special. Do not substitute with regular paprika—it just won’t be the same!
• 8 cups Chicken Broth (low-sodium preferred): I always go for low-sodium so I can control the salt level myself, especially since the ham adds saltiness later. Vegetable broth is a fantastic vegetarian alternative.
• 4 cups Water: This helps balance the richness of the broth and gives us plenty of that delicious liquid.
• 4 cups Chopped Cooked Ham: This is the perfect way to use up leftover holiday ham! But if you don’t have leftovers, a thick ham steak from the grocery store, diced up, works beautifully.
• 4 (14 oz) Cans White Beans (Cannellini or Great Northern), drained: Our hearty, creamy, protein-packed star. I love cannellini for their buttery texture, but great northern beans are a little firmer and also wonderful. Draining them helps control the soup’s thickness.
• Salt & Freshly Cracked Black Pepper, to taste: Seasoning superstars! Always taste at the end before adding salt, as the ham can be quite salty.
• Optional Twist: 1 Bay Leaf, ½ tsp Crushed Red Pepper Flakes: The bay leaf adds a subtle, woodsy depth (just remember to fish it out later!). The red pepper flakes give a sneaky, gentle heat that plays so well with the smokiness.
• Optional Garnish: Fresh Parsley, Shredded Parmesan, or a Squeeze of Lemon Juice: This is where you make it your own! The parsley adds freshness, the parmesan adds a salty, umami punch, and a squeeze of lemon right at the end brightens the entire soup and makes all the flavors pop.

Let’s Make Some Soup Magic: Step-by-Step

Ready to see how this all comes together? It’s a simple dance of building flavors. Follow these steps, and you’ll have a perfect pot of soup in no time.

1. Sauté Your Aromatics: Grab your largest, heaviest-bottomed soup pot or Dutch oven. Place it over medium heat and add the olive oil. Once the oil shimmers, it’s showtime! Add your onion, carrots, and celery. We’re going to sauté this for 6-8 minutes, stirring occasionally, until the onions turn translucent and the carrots just start to soften. Chef’s Hack: This step is called “sweating” the veggies. We’re not looking for color here, just to soften them and release their sweet, aromatic flavors into the oil. This is the flavor foundation of your entire soup, so don’t rush it!
2. Wake Up the Spices: Now, clear a little space in the center of the pot and add the minced garlic, Italian seasoning, smoked paprika, and the bay leaf and red pepper flakes if you’re using them. Let them sizzle in that hot spot for just about 60 seconds. You’ll know it’s ready when your kitchen smells absolutely incredible. Chef’s Hack: Toasting the spices in the hot oil for a minute like this “blooms” them, unlocking their full depth of flavor and aroma. It’s a tiny step with a massive payoff!
3. Bring it All to a Simmer: Carefully pour in the chicken broth and water. It will sizzle and steam gloriously! Then, add your chopped ham and the drained white beans. Give everything a good, hearty stir to combine. Crank the heat up to high and bring the pot to a rolling boil. Once it’s bubbling away, immediately reduce the heat to low or medium-low to maintain a gentle, happy simmer. Let it cook uncovered for 20-25 minutes. Chef’s Hack: Cooking it uncovered allows some of the liquid to evaporate, which naturally concentrates the flavors and thickens the soup slightly. This is what gives it that “simmered all day” taste in a fraction of the time!
4. The Most Important Step: Taste and Adjust: After your simmer time is up, turn off the heat. Don’t forget to remove and discard the bay leaf! Now, grab a spoon and taste your creation. This is where you make it yours. Does it need a pinch of salt? A few more grinds of black pepper? Maybe another pinch of red pepper flakes for heat? Adjust it until it’s perfect for your palate. Remember, the ham is salty, so go easy at first—you can always add more!
5. Serve it Up with Style: Ladle the steaming hot soup into deep, cozy bowls. Now, for the finishing touches! A sprinkle of fresh, chopped parsley not only looks beautiful but adds a burst of freshness. A generous shower of shredded parmesan cheese adds a salty, savory kick. My personal favorite? A quick squeeze of fresh lemon juice over the top. It might sound strange, but it cuts through the richness and brightens every single flavor in the bowl. It’s a game-changer, I promise!

How to Serve Your Cozy Creation

This soup is a hearty meal all on its own, but let’s talk about turning it into a feast! I love serving it with a thick, crusty slice of sourdough bread for dipping and sopping up every last bit of that smoky broth. For a lighter option, a simple side salad with a bright vinaigrette provides a lovely, crisp contrast to the rich, cozy soup. If you’re feeding a crowd (and this recipe is perfect for that!), a big board of cheeses, cured meats, and crackers alongside the soup makes for a relaxed, interactive meal that everyone will love.

Ride Your Own Flavor Wave: Recipe Variations

One of my core food beliefs is that recipes are guides, not rules! Feel free to get creative and make this soup work for you.

• Vegetarian Delight: Simply omit the ham and use vegetable broth. To add back that smoky depth, try adding a teaspoon of liquid smoke or a pinch of smoked salt along with the spices. You can also throw in a cup of chopped mushrooms with the initial veggies for a meaty texture.
• Green Goodness: Stir in a couple of large handfuls of fresh spinach or chopped kale during the last 5 minutes of simmering. It wilts down perfectly and adds a wonderful nutritional boost.
• Creamy Dreamy: For a richer, creamier texture, stir in 1/2 cup of heavy cream or full-fat coconut milk after you’ve turned off the heat.
• Turkey Twist: Have leftover Thanksgiving turkey? It’s a fantastic substitute for the ham! The flavor profile will be different but equally delicious.
• Spice It Up: Add a diced jalapeño (seeds removed for less heat) with the onions and carrots, or finish each bowl with a dash of your favorite hot sauce.

Isla’s Chef Notes & Kitchen Confessions

This recipe has been a living, evolving thing in my kitchen for years. The first time I made it, I was so impatient that I cranked the heat way too high after adding the beans. Let’s just say I learned the hard way that vigorous boiling can make the beans a little mushy! A gentle simmer is the key to keeping them tender but intact.

I also have a funny story about the smoked paprika. I once ran out and thought, “Eh, regular paprika is fine.” Reader, it was not fine. My taste-tester (aka my best friend) took one bite and said, “It’s good… but it tastes like it’s missing its soul.” We now call smoked paprika “soul dust” in my house. Don’t skip the soul dust!

Over time, I’ve found that this soup tastes even better the next day, after the flavors have had a chance to mingle and deepen in the fridge. So, if you can, make a big batch—it’s the ultimate meal prep hero.

Your Soup Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve gathered the most common ones here to help you out.

Q: My soup turned out a bit too salty. How can I fix it?
A: Oh no, it happens to the best of us! The saltiness of ham can vary a lot. The easiest fix is to add a bit more water or low-sodium broth to dilute it. You can also add a peeled, whole potato to the pot while it simmers for the last 15 minutes; the potato will absorb some of the excess salt. Just remember to remove and discard it before serving.

Q: Can I make this in a slow cooker or Instant Pot?
A> You absolutely can! For the Slow Cooker: Sauté the veggies and spices in a skillet as directed in steps 1 & 2, then transfer everything to your slow cooker. Add the remaining ingredients (broth, water, ham, beans) and cook on LOW for 6-8 hours or HIGH for 3-4 hours. For the Instant Pot: Use the Sauté function for steps 1 & 2. Then add everything else, secure the lid, and cook on HIGH pressure for 10 minutes, followed by a quick release.

Q: Can I use dried beans instead of canned?
A> Yes, but it requires a bit more planning. You’ll need about 1 pound (2 1/2 cups) of dried white beans. They MUST be soaked overnight and fully cooked according to package directions before adding them to the soup. If you add dry, uncooked beans directly to the pot, they won’t soften in the short cooking time and will throw off the liquid ratio.

Q: How long will leftovers last, and can I freeze this soup?
A> This soup is a fantastic make-ahead meal! Store cooled leftovers in an airtight container in the fridge for up to 4 days. And yes, it freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe bags or containers. Thaw overnight in the fridge before reheating gently on the stovetop.

Nutritional Information*

*This is an estimate provided for informational purposes only. Values can vary based on specific ingredients used.

• Calories: ~310
• Protein: 22g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 8g

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

This Ham & White Bean Soup is comfort made simple — rich, filling, and full of cozy flavor. Whether you’re using leftover ham or starting fresh, this easy recipe delivers a soul-warming bowl that’s perfect for busy weeknights or lazy weekends. One spoonful, and it’s sure to become a family favorite.Ham & White Bean Soup is comfort made simple — rich, filling, and full of cozy flavor. Whether you’re using leftover ham or starting fresh, this easy recipe delivers a soul-warming bowl that’s perfect for bHam & White Bean Soup is comfort made simple — rich, filling, and full of cozy flavor. Whether you’re using leftover ham or starting fHam & White Bean Soup is comfort ma