Pin My neighbor stopped by one February afternoon with a bag of smoked ham from a local butcher, and I realized I had exactly what I needed for the soup that had been sitting in my head all week. There's something about the smell of ham hitting hot oil that makes you feel like you're actually cooking something substantial, not just assembling ingredients. Within an hour, the whole kitchen filled with this warm, savory steam that made everyone who walked through the door ask what was happening on the stove. This soup became my answer to those days when you want something that tastes like it took forever but didn't.
I made this soup for my partner's family when they visited during a cold snap, and watching people go back for thirds told me everything I needed to know. The kind of cooking that makes people relax, loosen their shoulders, and start telling stories—that's what this soup does. One of my partner's aunts actually asked for the recipe while still eating her bowl, which felt like the highest compliment.
Ingredients
- Smoked ham, diced (250 g): This is your backbone, so buy decent quality if you can—the smoke flavor will carry through everything else and make the broth taste like you've been tending it all day.
- Cooked white beans (400 g), drained and rinsed: Cannellini or navy beans work beautifully here, and using canned saves time without any shame whatsoever.
- Potatoes, peeled and diced (3 medium): They should be cut into roughly 1-inch pieces so they soften evenly without turning into mush.
- Carrots, diced (2 medium): The natural sweetness rounds out the smokiness, and they hold their shape perfectly after an hour of simmering.
- Celery stalks, diced (2): Don't skip this—it adds a subtle depth that people taste without being able to name it.
- Onion, finely chopped (1 large): The base of everything, so chop it small enough that it almost melts into the soup as it cooks.
- Garlic, minced (2 cloves): Add it after the onion softens so it doesn't burn and turn bitter.
- Low-sodium chicken or vegetable broth (1.5 liters): Low-sodium lets you taste everything else and adjust salt at the end, which gives you more control.
- Bay leaves (2): They're subtle but transformative—remove them before serving unless you like the surprise of finding one.
- Dried thyme (1 tsp): Thyme and smoked ham are practically made for each other in soup.
- Freshly ground black pepper (½ tsp): Grind it yourself if you have the option—it makes a real difference in brightness.
- Salt, to taste: The ham is already salty, so be cautious here and taste as you go.
- Olive oil (2 tbsp): Good enough to taste but you don't need your best bottle here.
- Fresh parsley, chopped (2 tbsp, optional): A scatter of green at the end wakes everything up visually and adds a little freshness against all that richness.
Instructions
- Get the base going:
- Heat the olive oil in your large pot over medium heat, then add the onion, carrots, and celery all together. Let them cook for about 5 minutes, stirring every so often—you're looking for them to start softening and becoming translucent at the edges, not browning. The kitchen should smell sweet and vegetable-forward at this point.
- Wake up the garlic:
- Add your minced garlic and cook for just one minute, stirring constantly so it gets fragrant without browning. This is a small step that makes an outsized difference in the final taste.
- Introduce the ham:
- Stir in your diced smoked ham and let it cook for 3 to 4 minutes, which releases all its smoky oils into the pot. You'll see the ham starting to brown slightly at the edges, and the smell becomes unmistakably savory.
- Build the soup:
- Add the diced potatoes, drained beans, bay leaves, thyme, black pepper, and broth all at once. Stir everything well so nothing gets stuck on the bottom, then bring the whole pot to a boil—this usually takes 5 to 7 minutes depending on your stove.
- Let it simmer and meld:
- Once it reaches a boil, reduce the heat to low, put the lid on, and let it simmer gently for about an hour until the potatoes are tender enough to break with a spoon. During this time, the flavors marry together and the broth becomes richer and deeper.
- Finish and adjust:
- Remove the bay leaves (feel around if you need to), then taste the soup carefully. Add salt pinch by pinch until it tastes right to you, remembering that it will be slightly saltier once it's in the bowl because the flavors will pop more.
- Serve with warmth:
- Ladle the soup into bowls, scatter a little fresh parsley on top if you have it, and serve while it's still steaming. This is a soup that actually tastes better when it's piping hot, so don't rush the cooling down.
Pin There was a night when my neighbor brought over her own soup in return, and we had a tasting where we compared them side by side over glasses of wine. She'd used smoked turkey instead of ham, and somehow that small change made it taste like a completely different dish. That's when I realized this recipe isn't rigid—it's a foundation that welcomes your instincts and whatever's in your kitchen that day.
Why This Soup Works Year-Round
The classic trio of ham, beans, and potatoes feels seasonal in winter but actually works beautifully into spring when you serve it slightly cooler or add fresh vegetables. Summer bowls of this soup, served at room temperature, taste lighter than you'd expect—the beans add substance without feeling heavy. By autumn, when nights get crisp again, this is the first soup you'll want to make, and it will taste even better because you've been dreaming about it since May.
Making It Your Own
Once you've made this soup a few times and understand how the flavors work together, you'll start seeing endless variations. Swap the smoked ham for smoked turkey thighs or sausage, add a ham bone to the broth for extra richness, or throw in diced kale during the last 10 minutes for a green vegetable boost. The beauty is that the technique stays exactly the same—you're just changing the ingredients to match what sounds good to you that day.
Serving and Storage
This soup tastes legitimately better the next day after the flavors have more time to get to know each other, so consider making it when you know you'll want leftovers. A bowl of this with crusty bread and sharp cheddar cheese is a complete meal that costs very little and feels indulgent. It keeps well in the refrigerator for up to 3 days, and freezes beautifully too if you want to have it on hand for unexpected cold snaps.
- Serve it in mugs if you're eating while standing up or working, which somehow makes it feel less formal and more comforting.
- A dollop of sour cream or crème fraîche on top adds richness that feels fancy but takes exactly two seconds.
- This is one of those soups that tastes better when you make a huge batch, so consider doubling it—you'll be grateful when you're too tired to cook in a week.
Pin This soup has become the thing I make when I want to feel grounded and connected to actual cooking instead of just feeding myself. It's simple enough that you'll make it over and over, but personal enough that it never feels boring.
Recipe Q&A
- → What type of beans work best?
White beans like cannellini or navy beans are ideal due to their creamy texture and mild flavor, which blend well with smoky ham.
- → Can smoked ham be substituted?
Yes, smoked turkey or sausage can be used to maintain a smoky, savory profile while offering different flavors.
- → How do I ensure the potatoes remain tender but not mushy?
Dice potatoes evenly and simmer gently until they are just tender to the fork, usually around one hour, to retain texture.
- → What herbs complement this dish?
Bay leaves, thyme, and freshly ground black pepper enhance the broth’s savory depth without overpowering the beans and ham.
- → Any tips for enriching the broth?
Adding a ham bone while simmering infuses extra richness; remove it before serving for clear broth.