ham and bean soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 6 cups chicken broth
• 1 cup dry white beans (navy or great northern)
• 1 cup diced ham
• 1 cup diced carrots
• 1 cup diced celery
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, stirring constantly.
4. Pour in chicken broth and bring to a boil.
5. Add dry beans, ham, carrots, celery, bay leaf, and thyme.
6. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, until beans are tender.
7. Remove bay leaf before serving.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Notes

• For a creamier soup, use an immersion blender to partially blend a portion of the soup before serving.
• If you don't have white beans, kidney beans or cannellini beans can be used instead.
• To make this soup vegetarian, omit the ham and use vegetable broth.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup tastes even better the next day!
• For best flavor, make this soup a day ahead. The flavors meld together beautifully.