Creamy Smoked Ham and Bean Soup
Easy-to-make, hearty soup packed with smoked ham and 6 kinds of beans. One of my favorite cold weather comfort foods.
Ingredients
- 2-3 lb smoked bone-in ham
- 2 cups water
- 4 tablespoons butter
- 1 large yellow onion diced
- 3 celery sticks thinly sliced
- 15 baby carrots thinly sliced
- 2 garlic cloves pressed
- 1 ½ tablespoons flour
- Chicken stock up to 6 cups
- 2 cups heavy whipping cream
- 6 cans of beans blackeye peas, navy, northern, pinto, red kidney, white kidney
- 1 can fire roasted diced tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
Instructions
- Preheat oven to 325 degrees F. Place ham in roasting pan with 2 cups of water. Cover and bake for about 20 minutes per pound, or bake according to package directions. The ham is done when a meat thermometer reads 130-140 degrees F. Once cooked, reserve stock (liquid) and remove ham meat from the bone. Cut or shred ham into small pieces.
- Melt butter in a stockpot over medium heat. Add onion, celery, and carrots; cook for 10-15 minutes until carrots start to tenderize. Add garlic and cook another minute. Stir in flour until combined with butter and vegetables.
- Add reserved ham stock to pot. Add chicken stock to equate to 6 cups of total liquid. So, if you had 2 cups of ham stock, you only need to add 4 cups of chicken stock. Bring to a light boil, stirring frequently, about 5-10 minutes.
- Add heavy cream, ham, beans, tomatoes, salt, pepper, cumin, nutmeg, and paprika to pot; stir to combine. Simmer over medium-low heat for 30 minutes; stirring occasionally.
- If desired, serve with crackers, shredded cheese, and French bread or cornbread. Enjoy!
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