Ham and Bean Soup

This ham and bean soup is the kind of quick, comforting recipe that feels like it has been simmering all afternoon, even though it comes together in about half an hour. Using store-bought diced ham gives the broth a smoky, savory depth without the long cook time of traditional ham hock soups. As the ham browns in the pot, it builds flavorful fond that enhances the entire batch.

The classic mirepoix of carrots, celery, and onion adds sweetness and aroma, while tomato paste brings a subtle richness that balances the beans. Canned cannellini or navy beans help the soup thicken naturally and keep prep incredibly simple. Fresh thyme, added as a tied bundle, infuses the broth gently and makes the soup taste more complex than it is. To make this dish, you'll need a Dutch oven, a wooden spoon, and basic cutting tools. Serve it with crusty bread or warm biscuits for an easy meal that works just as well for make-ahead lunches as it does for a cozy dinner.