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–+ servings
David Murphy

Dutch Oven Ham and Bean Soup

5 from 1 vote
Thick, smoky, and deeply satisfying — this dutch oven ham and bean soup turns a leftover ham bone into the best bowl of comfort food you'll make all season.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 -10 Servings
Course: Soup
Cuisine: American

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 2 garlic cloves minced
  • 1 ham bone
  • 9 cups chicken OR beef stock
  • 2 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon paprika
  • 3 cans white beans drained and rinsed

Instructions
 

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Cook the onion and carrot for 4-5 minutes, stirring occasionally, until soft. Add garlic and cook for an additional 30 seconds.
  3. Then add the ham bone, thyme, paprika, and bay leaves.
  4. Add stock and beans to the Dutch oven.
  5. Cover and bring to a boil.
  6. Once boiling, reduce the heat to low and simmer for 30 minutes, stirring occasionally.
  7. Remove the ham bone and strip any remaining ham off it. Add this ham back into the Dutch oven.
  8. Serve with toppings of your choice.

Notes

  • If you want more control over this recipe's salt content, use low-sodium broth. 
  • As it sits, the flavors mix even more, making this soup so delicious the next day!

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