A cozy, stick-to-your-ribs bowl of comfort made for cold days, leftovers, and serious flavor lovers. Leftover Smoked ham, creamy beans, and a rich broth that gets better with every simmer. This is soup season done right.
I used a 5-quart Dutch oven, but any pot at least 5 qt will work.
1. Over medium-low heat, cook the chopped bacon until the fat renders and the bacon is fully cooked.
2. Remove the bacon and set aside.
3. In the bacon fat, add onion, celery, and carrots. Cook about 10 minutes, until onions are soft and translucent.
4. Stir in ham, garlic paste, mustard powder, chives, thyme, apple cider vinegar, and black pepper. Cook 2–3 minutes to bloom the flavors.
5. Add the ham bone (if using), vegetable stock, 3 cans of beans, and the cooked bacon.
6. Bring to a gentle simmer and cook a minimum of 1 hour, stirring occasionally.
7. In a food processor, pulse the remaining can of beans with a splash of water until it forms a thick paste.
8. Stir the bean paste into the soup and simmer 15 more minutes until rich and creamy.
9. Taste and adjust salt as needed. Remove bay leaves and ham bone before serving.
Pro Tip (Extra-Thick Soup Lovers): Want it even heartier? Mix 2 tbsp cornstarch and 1 tbsp water into a slurry, stir it into the soup, bring to a gentle boil, and serve once thickened.
