Instructions
Step 1 If using dried beans, soak them overnight, then drain and rinse. /nStep 2 Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened. /nStep 3 Add garlic and cook for about 1 minute until fragrant. /nStep 4 Stir in diced ham, beans, chicken broth, and water. /nStep 5 Add thyme, paprika, salt, and pepper, and bring to a boil. /nStep 6 Reduce heat and let simmer for 45–60 minutes (or 20–30 minutes if using canned beans) until flavors are well combined and beans are tender. /nStep 7 Taste and adjust seasoning as needed. /nStep 8 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat until warmed through, adding a splash of broth or water if needed.
This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
For best flavor, the soup tastes even better the next day.
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