Mmm, can you smell that? As the chill sets in, there’s nothing quite like a steaming bowl of ham and bean soup to wrap you in cozy comfort. We’ve gathered 24 aromatic twists on this classic—each one a delicious escape from the cold. Ready to warm up your evenings? Let’s dive into these soul-satisfying transformations.
Smoky Maple-Bourbon Ham and White Bean Stew
Brace yourself, because this stew is about to become your new favorite cozy-season obsession—it’s the kind of dish that makes you want to cancel plans and curl up with a bowl (and maybe a second helping). Smoky, sweet, and deeply savory, it’s a hug in a Dutch oven that’s surprisingly simple to whip up, even on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound smoked ham steak, cut into ½-inch cubes
– ¼ cup bourbon
– 2 tablespoons pure maple syrup
– 1 tablespoon smoked paprika
– 1 teaspoon dried thyme
– 4 cups low-sodium chicken broth
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 bay leaf
– ½ cup heavy cream
– Kosher salt and freshly ground black pepper, as needed
– 2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in 3 cloves garlic, minced, and cook until fragrant, about 30 seconds.
4. Add 1 pound smoked ham steak, cut into ½-inch cubes, and cook until lightly browned, 3–4 minutes.
5. Carefully pour in ¼ cup bourbon to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon—this adds depth of flavor.
6. Stir in 2 tablespoons pure maple syrup, 1 tablespoon smoked paprika, and 1 teaspoon dried thyme, coating the ham and onions evenly.
7. Pour in 4 cups low-sodium chicken broth, 2 (15-ounce) cans cannellini beans, drained and rinsed, and 1 bay leaf, then bring to a boil.
8. Reduce heat to low, cover, and simmer gently for 30 minutes to allow flavors to meld, stirring occasionally to prevent sticking.
9. Remove the bay leaf and stir in ½ cup heavy cream, then simmer uncovered for 5 minutes until slightly thickened.
10. Season with kosher salt and freshly ground black pepper to taste, adjusting as needed—start with a pinch of salt, as the ham adds saltiness.
11. Ladle the stew into bowls and garnish with 2 tablespoons chopped fresh parsley for a fresh, vibrant finish.
Alluringly creamy with tender beans and smoky ham, this stew boasts a rich, velvety texture that’s perfectly balanced by the subtle sweetness of maple and bourbon. Serve it over a slice of crusty sourdough or with a side of buttery cornbread to soak up every last drop, and watch it disappear faster than you can say “seconds, please!”
Zesty Lemon-Thyme Ham and Cannellini Blend
Kick your taste buds awake with this zesty, herb-kissed ham and bean blend that’s like a sunny spring day in a bowl—no boring leftovers allowed! We’re talking tender ham, creamy beans, and a lemon-thyme punch that’ll have you forgetting all about that sad desk salad. Honestly, it’s so good you might just start planning picnics in the rain.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 8 ounces fully cooked ham steak, cut into ½-inch cubes
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 2 tablespoons fresh lemon juice
– 1 tablespoon fresh thyme leaves
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 small yellow onion, finely diced, and sauté until translucent and soft, 4–5 minutes, stirring occasionally.
3. Stir in 2 garlic cloves, minced, and cook until fragrant, 30 seconds.
4. Add 8 ounces fully cooked ham steak, cut into ½-inch cubes, and cook until lightly browned, 3–4 minutes, stirring once halfway through. Tip: For deeper flavor, let the ham develop a golden crust without moving it too much.
5. Pour in 2 (15-ounce) cans cannellini beans, drained and rinsed, and 1 cup low-sodium chicken broth, stirring to combine.
6. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for 10 minutes, allowing the broth to reduce slightly.
7. Stir in 2 tablespoons fresh lemon juice, 1 tablespoon fresh thyme leaves, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt.
8. Cook for an additional 5 minutes until the beans are heated through and the flavors meld. Tip: Taste and adjust seasoning with a pinch more salt if needed, but avoid over-salting as the ham adds saltiness.
9. Remove the skillet from heat and stir in 2 tablespoons unsalted butter until melted and glossy, about 30 seconds. Tip: Adding butter off-heat prevents separation and gives a luxurious finish.
10. Garnish with 2 tablespoons chopped fresh parsley just before serving.
Let this dish shine with its creamy, velvety beans cradling the savory ham, all brightened by that zippy lemon-thyme kick. Serve it over crusty bread to soak up every last drop, or alongside a crisp green salad for a light yet satisfying meal—either way, it’s a flavor fiesta that’ll have everyone asking for seconds.
Savory Herb-Infused Ham and Lentil Medley
Tired of the same old dinner routine? This savory herb-infused ham and lentil medley is about to become your new weeknight hero—a cozy, flavor-packed dish that’s as easy to make as it is deliciously satisfying. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup dried French green lentils, rinsed and drained
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces smoked ham steak, cut into ½-inch cubes
– 2 cups low-sodium chicken broth
– 1 tablespoon fresh thyme leaves
– 1 teaspoon fresh rosemary, finely chopped
– ½ teaspoon freshly ground black pepper
– ¼ cup heavy cream
– 2 tablespoons fresh parsley, chopped
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, 5–7 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook until fragrant, 30–45 seconds, being careful not to let it brown.
4. Add the cubed smoked ham steak and cook until lightly browned on all sides, 3–4 minutes, to develop a deeper flavor base.
5. Pour in the rinsed French green lentils and toss to coat in the butter and aromatics, about 1 minute.
6. Add the low-sodium chicken broth, fresh thyme leaves, finely chopped fresh rosemary, and freshly ground black pepper, stirring to combine.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer until the lentils are tender but not mushy, 25–30 minutes. Tip: Check the lentils at 25 minutes—they should be al dente with a slight bite.
8. Uncover the pot and stir in the heavy cream, cooking for an additional 5 minutes to allow the sauce to thicken slightly. Tip: For a richer texture, let it simmer uncovered for 2–3 minutes longer.
9. Remove from heat and fold in the chopped fresh parsley until evenly distributed. Tip: Reserve a sprinkle of parsley for garnish to add a fresh, vibrant finish.
10. Serve immediately while warm. Zesty and hearty, this medley boasts a creamy, velvety texture with tender lentils and savory ham, all wrapped in aromatic herbs. Try it over a bed of fluffy mashed potatoes or with crusty bread to soak up every last drop of that luxurious sauce—it’s comfort food with a sophisticated twist!
Rich Tomato-Basil Ham and Pinto Bean Delight
Kick off your culinary adventure with this hearty, flavor-packed dish that’s guaranteed to become a weeknight hero—think of it as a cozy hug in a bowl, but with a sophisticated twist that’ll make your taste buds do a happy dance. It’s the perfect blend of savory ham, creamy beans, and zesty tomatoes, all tied together with fresh basil for a burst of freshness that’ll have you coming back for seconds (or thirds, no judgment here!).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces smoked ham steak, cut into ½-inch cubes
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 1 cup low-sodium chicken broth
– ¼ cup fresh basil leaves, chiffonade-cut
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– Salt and freshly ground black pepper, to taste
– ¼ cup grated Parmesan cheese, for garnish
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and softened, approximately 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the cubed smoked ham steak and cook, stirring frequently, until lightly browned on all sides, about 4–5 minutes.
5. Tip: For deeper flavor, let the ham develop a slight crust before moving to the next step.
6. Incorporate the drained and rinsed pinto beans, crushed tomatoes, low-sodium chicken broth, dried oregano, and smoked paprika into the pot.
7. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
8. Tip: Simmering uncovered for the last 5 minutes can help thicken the sauce if desired.
9. Remove from heat and stir in the chiffonade-cut fresh basil leaves, seasoning with salt and freshly ground black pepper to taste.
10. Tip: Reserve a few basil leaves for garnish to add a fresh pop of color and aroma just before serving.
11. Ladle the mixture into bowls and garnish each serving with grated Parmesan cheese.
12. Let’s savor the results: This delight boasts a velvety, thick texture from the simmered tomatoes and beans, with smoky ham bits adding a savory punch. Lusciously rich and herbaceous, it’s perfect served over crusty bread or alongside a simple green salad for a complete, comforting meal that’s sure to impress.
Sweet Corn and Black Bean Ham Chowder
Kick off your cozy season with this hearty Sweet Corn and Black Bean Ham Chowder—a bowlful of comfort that’s as easy to whip up as it is to devour, blending smoky ham, sweet corn, and creamy beans into a soup that’s basically a hug in a pot. Seriously, it’s the lazy cook’s dream: minimal fuss, maximum flavor, and guaranteed to make your kitchen smell like a culinary wonderland. Let’s dive in and get simmering!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons unsalted butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces smoked ham, diced into ½-inch cubes
– 2 cups fresh or frozen sweet corn kernels
– 1 (15-ounce) can black beans, drained and rinsed
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– Salt and freshly ground black pepper, to taste
– 2 tablespoons fresh cilantro, chopped
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons unsalted butter over medium heat until it foams and turns golden, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and sauté until translucent and softened, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to let it brown.
4. Incorporate 8 ounces smoked ham, diced into ½-inch cubes, and cook for 3–4 minutes until lightly browned and releasing its smoky aroma.
5. Add 2 cups fresh or frozen sweet corn kernels and 1 (15-ounce) can black beans, drained and rinsed, stirring to combine and heat through for 2 minutes.
6. Pour in 4 cups low-sodium chicken broth, 1 teaspoon smoked paprika, and ½ teaspoon ground cumin, bringing the mixture to a gentle boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld, stirring once halfway through.
8. Stir in 1 cup heavy cream and simmer uncovered for an additional 5 minutes until the chowder thickens slightly and coats the back of a spoon.
9. Season with salt and freshly ground black pepper to taste, adjusting as needed for balance.
10. Remove from heat and garnish with 2 tablespoons fresh cilantro, chopped, just before serving.
Savory and satisfying, this chowder boasts a velvety texture from the cream, punctuated by the sweet pop of corn and hearty beans. Serve it piping hot with a sprinkle of extra cilantro or a dollop of sour cream for a touch of tang, and maybe a crusty bread on the side to soak up every last drop—it’s a meal that’ll have everyone asking for seconds!
Spicy Jalapeño Ham and Red Bean Fusion
Ready to shake up your dinner routine with a dish that packs a punch? This Spicy Jalapeño Ham and Red Bean Fusion is a sassy, smoky, and satisfying mash-up that’ll have your taste buds doing a happy dance—no boring meals allowed here! It’s the culinary equivalent of a friendly food fight, where bold flavors collide in the most delicious way possible.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 fresh jalapeño peppers, seeded and finely chopped
– 8 ounces smoked ham steak, cut into ½-inch cubes
– 2 (15-ounce) cans red kidney beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon freshly ground black pepper
– ¼ cup fresh cilantro, chopped
– 1 tablespoon freshly squeezed lime juice
– 4 large flour tortillas, warmed
Instructions
1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and lightly golden, 5–6 minutes, stirring occasionally.
3. Stir in the minced garlic and finely chopped jalapeño peppers, cooking for 1 minute until fragrant.
4. Add the cubed smoked ham steak and cook until lightly browned on all sides, 4–5 minutes, turning pieces with tongs for even searing.
5. Tip: For deeper flavor, let the ham develop a slight crust before moving to the next step.
6. Incorporate the drained and rinsed red kidney beans, low-sodium chicken broth, smoked paprika, ground cumin, and freshly ground black pepper.
7. Bring the mixture to a simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until the liquid reduces by half.
8. Tip: Simmer gently to allow the beans to absorb the spices without becoming mushy.
9. Remove the skillet from heat and stir in the chopped fresh cilantro and freshly squeezed lime juice.
10. Tip: Adding lime juice off-heat preserves its bright, acidic notes for a fresh finish.
11. Serve the fusion mixture immediately over warmed flour tortillas.
Let the textures shine with creamy beans, tender ham, and a spicy kick from the jalapeños, all wrapped in a soft tortilla for a handheld feast. This dish balances smoky depth with zesty freshness, making it perfect for a lively weeknight dinner or a casual gathering where bold flavors take center stage.
Rustic Garlic-Parmesan Ham and Navy Bean Broth
Mmm, picture this: you’ve had a long day, your stomach is rumbling like a distant thunderstorm, and you crave something that whispers “hug in a bowl” without screaming “I spent hours in the kitchen.” Enter this soul-soothing, flavor-packed broth that’s basically a cozy sweater for your insides.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 6 cloves garlic, minced
– 8 ounces thick-cut smoked ham steak, cut into ½-inch cubes
– 4 cups low-sodium chicken broth
– 2 (15-ounce) cans navy beans, drained and rinsed
– 1 teaspoon dried thyme
– ½ teaspoon freshly cracked black pepper
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons fresh flat-leaf parsley, finely chopped
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to let it burn.
4. Add the cubed smoked ham steak and sauté until the edges begin to crisp slightly, 3–4 minutes.
5. Pour in the low-sodium chicken broth and bring to a gentle boil over medium-high heat.
6. Reduce the heat to low, then add the drained navy beans, dried thyme, and freshly cracked black pepper.
7. Simmer uncovered for 25 minutes, allowing the flavors to meld and the broth to reduce slightly.
8. Stir in the freshly grated Parmigiano-Reggiano cheese until fully melted and incorporated, about 2 minutes.
9. Add the heavy cream and unsalted butter, stirring continuously until the broth is creamy and emulsified, 1–2 minutes.
10. Remove from heat and fold in the finely chopped fresh flat-leaf parsley.
11. Ladle the broth into warm bowls and serve immediately.
Wondering about the final touch? This broth boasts a velvety, rich texture from the melted cheese and cream, with savory depth from the ham and a gentle garlicky punch. For a fun twist, serve it in hollowed-out sourdough bread bowls or top with crispy fried shallots for an extra crunch that’ll make your taste buds do a happy dance.
Tangy Apple Cider Ham and Chickpea Comfort
Hear ye, hear ye, food adventurers! If your soul craves a hug in a bowl but your taste buds demand a party, you’ve just struck culinary gold. This isn’t your grandma’s ham and beans—it’s a tangy, sweet, and savory symphony that will have you questioning all other comfort foods.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound smoked ham steak, cut into 1/2-inch cubes
– 2 (15.5-ounce) cans chickpeas, drained and rinsed
– 1 1/2 cups unfiltered apple cider
– 1/4 cup pure maple syrup
– 2 tablespoons whole-grain Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup heavy cream
– Kosher salt, as needed
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
4. Increase the heat to medium-high and add the cubed smoked ham steak. Sear for 3-4 minutes, stirring once, until the edges are lightly browned. (Tip: A proper sear here builds a flavorful fond on the bottom of the pot, which is key for the sauce.)
5. Add the drained chickpeas, unfiltered apple cider, pure maple syrup, whole-grain Dijon mustard, apple cider vinegar, fresh thyme leaves, smoked paprika, and freshly ground black pepper to the pot.
6. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
7. Partially cover the pot and simmer for 25 minutes, stirring occasionally, until the liquid has reduced by about one-third and the chickpeas are tender.
8. Stir in the heavy cream and simmer, uncovered, for an additional 5 minutes to allow the sauce to thicken slightly. (Tip: The cream should be added off the boil to prevent curdling.)
9. Taste the stew and season with kosher salt as needed. (Tip: Go easy on the salt initially, as the ham provides a significant amount.)
10. Remove the pot from the heat and let it rest, covered, for 5 minutes before serving.
Now, behold your masterpiece. The final texture is a glorious, velvety stew where the chickpeas are tender but not mushy, and the ham remains succulent. Each spoonful delivers a perfect balance: the tangy apple cider and mustard cut through the richness, while the maple syrup and smoked paprika add a warm, sweet-smoky depth. For a creative twist, serve it over a bed of creamy polenta or with a thick slice of crusty sourdough to soak up every last drop of that incredible sauce.
Fragrant Rosemary-Potato Ham and Lima Bowl
Oh, you thought your weeknight dinners were destined for dullness? Think again, my friend! This fragrant rosemary-potato ham and lima bowl is about to become your new go-to—a cozy, flavor-packed hug in a dish that’s as easy to whip up as it is to devour. It’s the kind of meal that makes you wonder why you ever settled for sad desk salads or sadder frozen pizzas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound Yukon Gold potatoes, cut into ½-inch cubes
– 1 cup dried lima beans, soaked overnight and drained
– 4 cups low-sodium chicken broth
– 8 ounces smoked ham steak, cut into ½-inch cubes
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ cup heavy cream
– 2 tablespoons unsalted butter
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the cubed Yukon Gold potatoes and soaked lima beans, tossing to coat in the oil.
5. Pour in the low-sodium chicken broth, ensuring it covers the ingredients by about 1 inch.
6. Bring to a boil over high heat, then reduce to a simmer and cook uncovered until the potatoes are tender and the beans are creamy, 20–25 minutes. Tip: For extra flavor, use a wooden spoon to gently mash a few potatoes against the pot’s side to thicken the broth.
7. Stir in the cubed smoked ham steak, finely chopped rosemary leaves, kosher salt, and freshly ground black pepper.
8. Simmer for 5 minutes to allow the ham to warm through and the rosemary to infuse.
9. Reduce the heat to low and stir in the heavy cream and unsalted butter until fully incorporated and the mixture is slightly thickened, 2–3 minutes. Tip: Avoid boiling after adding cream to prevent curdling.
10. Remove from heat and let rest for 5 minutes before serving. Tip: For a brighter finish, garnish with a sprinkle of additional chopped rosemary or a drizzle of olive oil.
Gently creamy with tender potatoes and lima beans, this bowl offers a savory depth from the smoked ham, balanced by the aromatic punch of rosemary. Serve it in deep bowls with crusty bread for dipping, or top with a fried egg for a hearty brunch twist—it’s comfort food that feels fancy without the fuss.
Hearty Caramelized Onion Ham and Kidney Bean Mix
Just when you thought your weeknight dinners were doomed to monotony, this caramelized onion ham and kidney bean mix swoops in like a culinary superhero. It’s the kind of hearty, flavor-packed dish that makes you wonder why you ever settled for sad, unseasoned beans—prepare for your taste buds to throw a party.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 2 large yellow onions, thinly sliced
– 1 teaspoon granulated sugar
– 8 ounces smoked ham steak, diced into ½-inch cubes
– 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
– 1 cup low-sodium chicken broth
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
– 2 tablespoons chopped fresh flat-leaf parsley
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
2. Add 2 large yellow onions, thinly sliced, and 1 teaspoon granulated sugar to the skillet; cook, stirring occasionally, for 20–25 minutes until deeply golden brown and caramelized. (Tip: Resist the urge to crank up the heat—low and slow is key for perfect caramelization without burning.)
3. Increase heat to medium and add 8 ounces smoked ham steak, diced into ½-inch cubes; sauté for 3–4 minutes until lightly browned.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Add 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed, 1 cup low-sodium chicken broth, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ¼ teaspoon kosher salt; bring to a simmer.
6. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld. (Tip: A tight-fitting lid helps retain moisture and prevents the beans from drying out.)
7. Uncover, stir in 2 tablespoons unsalted butter until melted and glossy, about 1 minute.
8. Remove from heat and fold in 2 tablespoons chopped fresh flat-leaf parsley. (Tip: Adding parsley off the heat preserves its vibrant color and fresh flavor.)
9. Serve immediately while warm.
Cozy up to a bowl where the creamy, tender beans mingle with sweet, jammy onions and savory ham. The smoked paprika adds a whisper of warmth, while the butter lends a luxurious silkiness. For a fun twist, pile it over crispy roasted potatoes or tuck it into warm tortillas for a hearty wrap.
Velvety Pumpkin-Spice Ham and Butter Bean Cream
Mmm, gather ’round, flavor adventurers! This isn’t your average autumnal soup—it’s a silky, savory hug in a bowl that dares to marry the cozy warmth of pumpkin spice with the smoky, salty charm of ham. Think of it as your favorite fall latte decided to get a culinary degree and came back with a deliciously savory new personality.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 8 ounces smoked ham steak, cut into ½-inch cubes
– 1 (15-ounce) can butter beans, drained and rinsed
– 1 (15-ounce) can pure pumpkin puree
– 4 cups low-sodium chicken stock
– 1 cup heavy cream
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– Fresh chives, finely chopped for garnish
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, approximately 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Add the cubed smoked ham steak and cook, stirring frequently, until the edges begin to caramelize and brown lightly, about 4-5 minutes.
5. Tip: For deeper flavor, let the ham develop a fond (those tasty browned bits) on the bottom of the pot before the next step.
6. Pour in the low-sodium chicken stock, using a wooden spoon to scrape up any fond from the bottom of the pot.
7. Add the drained and rinsed butter beans and the pure pumpkin puree to the pot, stirring vigorously to fully incorporate and prevent lumps.
8. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to maintain a low simmer.
9. Stir in the ground cinnamon, ground nutmeg, ground cloves, fine sea salt, and freshly cracked black pepper.
10. Tip: Blooming the spices in the simmering liquid for a few minutes unlocks their full aromatic potential.
11. Cover the pot and let the soup simmer gently for 20 minutes to allow the flavors to meld.
12. Carefully transfer approximately half of the soup to a blender. Add the heavy cream.
13. Tip: Always vent the blender lid by removing the center cap and covering it with a towel to prevent steam pressure buildup and potential splatters.
14. Blend on high until completely smooth and velvety, about 1 minute.
15. Return the blended mixture to the pot with the remaining chunky soup and stir to combine thoroughly.
16. Heat the combined soup over low heat for 5 minutes, stirring occasionally, until uniformly warmed through.
A silky, luxurious texture envelops smoky ham and tender beans, while the warm spice blend whispers of autumn without overwhelming. Serve it in shallow bowls topped with a sprinkle of fresh chives, or for a playful twist, ladle it over a slice of crusty sourdough toasted with Gruyère for the ultimate savory bread bowl experience.
Exotic Coconut-Curry Ham and Split Pea Soup
Unbelievably, just when you thought split pea soup couldn’t get any more exciting, we’re tossing in coconut and curry to create a tropical flavor explosion that’ll make your taste buds do a happy dance. This isn’t your grandma’s soup—unless your grandma is a culinary daredevil with a penchant for bold, creamy, and utterly comforting bowls of goodness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons red curry paste
– 1 pound smoked ham hock
– 1 cup dried green split peas, rinsed and drained
– 4 cups low-sodium chicken broth
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon granulated sugar
– 1 cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges for serving
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, 5–7 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
4. Incorporate the red curry paste, toasting it with the aromatics for 30 seconds to deepen its flavor.
5. Place the smoked ham hock into the pot, searing it on all sides until lightly browned, 3–4 minutes total.
6. Add the rinsed green split peas and low-sodium chicken broth, scraping up any browned bits from the bottom of the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the split peas are tender but not mushy.
8. Remove the ham hock, let it cool slightly, then shred the meat from the bone, discarding the bone and any excess fat.
9. Return the shredded ham to the pot, along with the full-fat coconut milk, fish sauce, and granulated sugar.
10. Simmer uncovered for an additional 20 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
11. Stir in the roughly chopped cilantro leaves just before serving to preserve their vibrant color and fresh aroma.
12. Serve hot with lime wedges on the side for a bright, acidic finish.
Silky from the coconut milk and hearty with tender split peas, this soup boasts a rich, aromatic curry flavor balanced by the smoky ham. For a creative twist, top it with crispy fried shallots or serve alongside warm naan bread for dipping—it’s a cozy bowl that’s as fun to eat as it is to make!
Conclusion
Nothing warms a chilly evening like a hearty bowl of soup, and these 24 ham and bean soup recipes offer endless comfort and flavor. We hope you find a new favorite to simmer up soon! Don’t forget to leave a comment telling us which one you loved, and please share this roundup on Pinterest to help other home cooks find their perfect bowl. Happy cooking!
