Ham Bone Bean Smoky Paprika (Printable)

Hearty soup with tender beans, smoky paprika, and rich ham bone flavors for chilly days.

# What You Need:

→ Meats

01 - 1 leftover ham bone with meat attached
02 - 1 cup diced cooked ham, optional

→ Beans & Legumes

03 - 2 cups dried navy beans, rinsed and soaked overnight

→ Vegetables

04 - 1 large onion, finely chopped
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 bay leaf

→ Seasonings

09 - 1.5 teaspoons smoked paprika
10 - 0.5 teaspoon black pepper
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon dried oregano
13 - Salt to taste

→ Liquids

14 - 8 cups low-sodium chicken or vegetable broth
15 - 1 tablespoon olive oil

# Steps:

01 - Drain and rinse the soaked beans, then set aside.
02 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in garlic, smoked paprika, thyme, oregano, and black pepper. Cook for 1 minute until fragrant.
04 - Add the ham bone, soaked beans, bay leaf, and broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 1 hour 30 minutes to 2 hours, stirring occasionally, until beans are tender.
05 - Remove the ham bone from the pot. Let cool slightly, then pick off any meat and return it to the soup. Discard bone and bay leaf.
06 - If desired, add diced cooked ham for extra protein. Taste and adjust seasoning with salt and more pepper as needed.
07 - Serve hot, optionally garnished with fresh parsley or a swirl of olive oil.

# Expert Advice:

01 -
  • Nothing goes to waste: That ham bone becomes liquid gold, extracting every bit of flavor into the broth while you barely lift a finger.
  • The soup builds itself: Once everything hits the pot, you can step away and let time do the heavy lifting while your house fills with the best possible smell.
  • It tastes like comfort in a bowl: Creamy beans, tender ham, and that smoky paprika note keeps people coming back for thirds.
02 -
  • Don't skip the overnight soak: I learned this the hard way by trying to rush it with hot water once—the beans never achieved that perfect tender texture, and the whole soup suffered for it.
  • The ham bone matters more than you think: I once tried making this with just diced ham and no bone, thinking it would be faster, and the soup tasted flat and one-dimensional until I added a ham bone to simmer the next day.
03 -
  • Save your ham bone right away: The moment you finish your ham, wrap that bone and freeze it until you're ready to make soup—future you will be grateful.
  • Taste as you go: Beans cook at different rates depending on their age and your water's mineral content, so start checking them at the ninety-minute mark instead of assuming two hours is exact.
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