Ham and White Bean Soup

Ingredients

1 medium stalk celery, sliced

4 cloves garlic, minced

7 cups low-sodium chicken broth or stock

2 bay leaves

1 tablespoon dried parsley

½ teaspoon celery salt

1 large onion, diced

2 large carrots, sliced

2 cups cooked ham, diced

2 (15 oz) cans white beans (e.g., cannellini or great northern), drained and rinsed

1 teaspoon smoked paprika (optional, for extra depth)

½ teaspoon ground black pepper (adjust to taste)

1 tablespoon olive oil or butter

Fresh parsley, chopped (for garnish)

Directions

Step 1: Sauté the Aromatics

Heat olive oil or butter in a large pot over medium heat.

Add the diced onion, sliced celery, and carrots. Sauté for 5-7 minutes until softened.

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 2: Build the Base

Pour in the chicken broth and add the bay leaves, dried parsley, celery salt, smoked paprika (if using), and ground black pepper. Stir to combine.

Bring the mixture to a gentle simmer.

Step 3: Add Ham and Beans

Stir in the diced ham and white beans.

Reduce the heat to low and let the soup simmer uncovered for 20-30 minutes, allowing the flavors to meld together.

Step 4: Adjust and Finish

Taste the soup and adjust seasoning with additional salt or pepper if needed.

Remove the bay leaves before serving.

Step 5: Serve

Ladle the soup into bowls and garnish with freshly chopped parsley.

Serve hot with crusty bread or a side of cornbread for a complete meal.

Pro Tips

For a thicker soup: Mash a portion of the beans with a fork or potato masher before adding them to the pot.

Make it heartier: Add a handful of chopped kale or spinach during the last 5 minutes of cooking.

Leftovers: This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.