You can make it with ham, bacon, or keep it vegetarian — it’s flexible, budget-friendly, and deeply comforting.
🧾 Ingredients
Base version (serves 6–8):
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1 lb (450g) dried beans (navy, great northern, pinto, or a 15-bean mix)
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1 tbsp olive oil or butter
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1 medium onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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6 cups chicken broth (or vegetable broth for vegetarian)
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1 bay leaf
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp smoked paprika (optional, adds great flavor)
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1 cup diced ham, cooked bacon, or smoked sausage (optional)
👩🍳 Instructions
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Prepare the beans:
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Rinse and pick over beans to remove any debris.
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Quick soak method: Cover beans with water in a large pot, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour. Drain and rinse.
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Or overnight soak: Cover with water and soak 8 hours or overnight, then drain.
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Sauté aromatics:
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In a large pot, heat olive oil over medium heat.
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Add onion, carrots, and celery. Sauté 5–7 minutes until softened.
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Add garlic and cook 30 seconds more.
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Simmer the soup:
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Add soaked beans, broth, bay leaf, salt, pepper, and smoked paprika.
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(Add ham, bacon, or sausage here if using.)
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Bring to a boil, then reduce to a gentle simmer.
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Cover partially and cook 1½–2 hours, stirring occasionally, until beans are tender and soup is thickened.
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Finish & serve:
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Remove bay leaf.
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Taste and adjust seasoning — you may want extra salt or a splash of vinegar for brightness.
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Optional: mash a few beans with a spoon or immersion blender to make the soup creamier.
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🍲 Tips & Variations
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For creamier soup: Stir in a splash of cream or add a diced potato while simmering.
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Smoky flavor: Add a ham bone, ham hock, or a bit of liquid smoke while cooking.
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Vegetarian version: Skip the meat and use vegetable broth — add a touch of soy sauce or miso for depth.
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Instant Pot method: 35–40 minutes on high pressure with a natural release.
Would you like me to give you a Southern-style ham and bean soup version next (extra smoky and savory)?
