Ham and Bean Soup with Celery

Name: Ham and Bean Soup with Celery
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup dried white beans (such as navy or Great Northern); 2 cups diced ham; 4 celery stalks, diced; 1 onion, chopped; 2 carrots, chopped; 4 cups chicken broth; 2 garlic cloves, minced; 1 teaspoon smoked paprika; 1 bay leaf; Salt and pepper to taste; Chopped fresh parsley; Crusty bread for serving

Highlighted under: Warm Plate Recipes Quick Comfort

I love cozying up with a warm bowl of Ham and Bean Soup with Celery, especially on chilly evenings. The hearty combination of tender beans, savory ham, and crisp celery makes for a comforting meal that warms the soul. It's also a great way to use leftover ham! The spices and herbs blend beautifully, creating soulful flavors that dance in harmony. Perfect for a weeknight dinner or batch cooking for the week, this soup truly hits the spot when you're craving something satisfying and delicious.

Created by

Rafael

Last updated on 2026-02-14T16:58:18.592Z

When I first made Ham and Bean Soup with Celery, I was amazed by how quickly it came together. The rich flavors develop beautifully during the cooking process, making it ideal for busy days. I suggest using dried beans for a more authentic taste; just remember to soak them overnight.

While simmering, I love to add a pinch of smoked paprika to enhance the depth of the soup. It adds a nice touch without overshadowing the other ingredients. Trust me, this little tip makes a big difference in flavor!

Why You Will Love This Recipe
Hearty and filling, perfect for cold days
A great way to use up leftover ham
Packed with nutritious ingredients like beans and celery

The Star Ingredients

In this Ham and Bean Soup, the combination of dried white beans is crucial for achieving the right texture and creaminess. I recommend using navy or Great Northern beans, which break down beautifully as they cook, lending the soup a rich body. If you're short on time, canned beans can serve as a substitute, but be cautious with the amounts. You'll want to drain and rinse them, adding them later in the cooking process to avoid mushiness.

The ham is another pivotal ingredient in this soup, providing its signature flavor. Whether you use leftover holiday ham or pre-cooked ham from the deli, aim for a variety with a robust flavor profile. The smokiness in the ham pairs delightfully with the spices and enhances the overall taste of the soup. For a lighter option, consider using turkey ham, which works well without sacrificing the dish's essential character.

Cooking Techniques

Sautéing the vegetables at the beginning enhances the depth of flavor in the soup. For optimal results, ensure that the onion becomes translucent and starts to caramelize slightly before moving on to the next step. This process usually takes about 5-7 minutes on medium heat, and the aroma will signal when it's ready. I find that a wooden spoon is particularly effective for stirring and scraping up any bits that might stick to the bottom of the pot.

Simmering is key to allowing all the flavors to marry beautifully. Keep an eye on the consistency of the soup; if it appears too thick, you can always add an extra half cup of chicken broth to reach your desired texture. The soup should simmer gently with small bubbles surfacing, signaling that it's cooking evenly without boiling over, which can lead to a loss of liquid and flavor.

Ingredients

Ingredients:

Main Ingredients

1 cup dried white beans (such as navy or Great Northern)
2 cups diced ham
4 celery stalks, diced
1 onion, chopped
2 carrots, chopped
4 cups chicken broth
2 garlic cloves, minced
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste

Optional Garnishes

Chopped fresh parsley
Crusty bread for serving

Feel free to adjust the ingredient proportions to suit your taste preferences!

Instructions

Instructions:

Prepare the Beans

Soak the dried beans in water overnight. Drain and rinse before using.

Sauté the Vegetables

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté until they become tender, about 5 minutes.

Combine the Ingredients

Add the minced garlic, diced ham, soaked beans, chicken broth, smoked paprika, and bay leaf to the pot. Stir to combine.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40 minutes, or until the beans are tender.

Season and Serve

Remove the bay leaf and season the soup with salt and pepper to taste. Serve warm, garnished with fresh parsley if desired.

This soup tastes even better the next day, so consider making a big batch!

Pro Tips

For an extra depth of flavor, consider adding a splash of Worcestershire sauce during cooking.

Make-Ahead Tips

Ham and Bean Soup is an ideal candidate for meal prep. You can prepare the soup in advance and store it in an airtight container in the fridge for up to 3 days. The flavors deepen and improve as it sits, making it even tastier for your future meals. If you want to extend its shelf life, consider freezing the soup. It freezes well for up to 3 months; just ensure it cools completely before transferring to freezer-safe containers. To reheat, simply thaw overnight in the fridge and reheat in a pot on low until warmed through.

When freezing, I recommend leaving out the garnishes. Fresh parsley and crusty bread are best added just before serving to maintain their flavor and texture. Additionally, if you've made the soup with dried beans, consider separating a portion without the ham for a vegetarian or vegan option—just increase the seasoning to balance the flavors.

Serving Suggestions

This soup is wonderfully versatile in serving accompaniments. Crusty bread is a classic choice, as it soaks up the rich broth beautifully. You could also serve it alongside a simple mixed green salad to add freshness and crunch. If you enjoy a bit of heat, a sprinkle of red pepper flakes or a drizzle of hot sauce can elevate the dish and provide an extra kick.

For a twist on the traditional, you might consider adding a squeeze of fresh lemon juice just before serving. This brightens the whole bowl and complements the salty, savory flavors. You can also enhance texture by topping the soup with crispy fried onions or homemade croutons for a delightful crunch.

Questions About Recipes

→ Can I use canned beans instead of dried beans?

Yes, you can use canned beans. Just rinse and drain them, and add them during the last 15 minutes of cooking.

→ How long does leftover soup last in the fridge?

Leftover soup can last in the fridge for about 3 to 4 days in an airtight container.

→ Can I freeze Ham and Bean Soup?

Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will last for up to 3 months in the freezer.

→ What can I do if the soup is too thick?

If the soup is too thick, simply stir in some additional chicken broth or water until it reaches your desired consistency.