A comforting soup with beans, ham, and paprika delivering rich, smoky flavors perfect for cold weather.
# What You'll 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 or great northern 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 - 1½ teaspoons smoked paprika
10 - ½ teaspoon black pepper
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried oregano
13 - Salt to taste
→ Liquids
14 - 8 cups low-sodium chicken or vegetable broth
15 - 1 tablespoon olive oil
# How-To Steps:
01 - Drain and rinse the soaked beans thoroughly. Set aside.
02 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, smoked paprika, thyme, oregano, and black pepper. Cook for 1 minute until fragrant.
04 - Add ham bone, soaked beans, bay leaf, and broth to the pot. Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours, stirring occasionally, until beans are tender.
05 - Remove ham bone from pot and let cool slightly. Pick off any remaining meat and return to soup. Discard bone and bay leaf.
06 - Add diced cooked ham if desired for extra protein. Taste and adjust seasoning with salt and additional pepper as needed.
07 - Serve hot, optionally garnished with fresh parsley or a drizzle of olive oil.
