Spanish Ham and Bean Soup Recipe

Ingredients

• 2 lchicken or vegetable broth
• 400 gcooked white beans
• 200 gSerrano ham
• 30 mlolive oil
• 1white onion
• 2garlic cloves
• 2carrots
• 2ripe tomatoes
• 1green bell pepper
• 1red bell pepper
• 1bay leaf
• 1 teaspoonpaprika
• to tastesalt and pepper
• optional, to tastechopped fresh parsley

Instructions

1. 1

   Prepare the ingredients

   Chop the Serrano ham. Peel and chop the onion and carrots, mince the garlic, and finely chop both bell peppers. Cut the tomatoes into small pieces.

2. 2

   Soften the aromatics

   Warm the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for a few minutes, until translucent.

3. 3

   Cook the ham

   Add the chopped ham and cook for a couple of minutes, until it starts to turn golden.

4. 4

   Add vegetables and paprika

   Stir in the carrots, tomatoes and bell peppers. Cook for about 5 minutes, until the vegetables begin to soften. Add the bay leaf and paprika, then stir to combine.

5. 5

   Simmer the soup

   Pour in the broth and bring the soup to the boil. Reduce the heat, cover the pot and simmer for 20 minutes, or until the vegetables are tender.

6. 6

   Heat the beans

   Add the cooked white beans and cook for a further 10 minutes to heat them through. Season with salt and pepper to taste, then remove the bay leaf.

7. 7

   Serve the soup

   Serve hot, with chopped fresh parsley on top if you like.

What is Spanish ham and bean soup?

This is a hearty soup built around a savoury broth, Serrano ham, white beans and a colourful mix of vegetables. Spanish cooking has many regional soups and stews, and this recipe brings together familiar ingredients in a straightforward, home-style pot.

The vegetables soften in the broth while the ham adds a salty, savoury note. Adding the beans for the final 10 minutes lets them take on the soup’s flavour while helping them keep their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 69g protein, 24g carbs, 14g fat.

The white beans and vegetables provide most of the carbohydrates, while the olive oil and Serrano ham contribute fat; the ham and beans also supply protein. Pair a bowl with a green salad or extra non-starchy vegetables for a balanced plate.

Choose the beans and broth

White beans: Use cooked beans, whether canned or prepared from dried beans in advance. If using canned beans, drain and rinse them before adding if you prefer a cleaner broth.

Broth: Chicken broth gives the soup a fuller savoury base, while vegetable broth keeps it meat-free apart from the ham. Either works with the vegetables and beans.

Build the flavour in stages

Onion and garlic: Let them soften in the olive oil for a few minutes before adding the other ingredients. The recipe calls for them to become translucent, rather than browned.

Ham and paprika: Give the ham a brief cook in the pot, then stir the paprika in with the vegetables. This spreads the seasoning through the base before the broth goes in.

Look for tender vegetables

Vegetables: After the covered 20-minute simmer, the carrots should be tender. If they still feel firm, continue simmering until they reach that texture.

Beans: They need only the final 10 minutes to heat through. Stir gently so they warm evenly without breaking up.

Keep the timing relaxed

The preparation is easiest if you chop all the vegetables and ham before heating the oil. Once the broth is simmering, keep the pot covered and check the carrots towards the end of the 20 minutes.

Add the beans only after the vegetables have simmered. This gives them enough time to warm through without extending their cooking unnecessarily.

Serve it as a meal

The soup is substantial enough to serve on its own in generous bowls. Chopped fresh parsley adds a fresh finish, if using.

For a fuller table, serve with crusty bread for dipping or a simple green salad alongside. Keep any extra seasoning modest at first, since Serrano ham can bring saltiness to the broth.

Recipe notes & tips

• Chop the vegetables into similarly sized pieces so they soften at a similar pace.
• Taste the broth before adding much salt, as the Serrano ham is already savoury.
• Keep the pot covered during the 20-minute simmer to retain heat and moisture.
• Use cooked beans that are tender but still hold their shape.
• Remove the bay leaf before ladling out the soup.
• Add parsley just before serving to keep its fresh flavour.

Variations

• Use vegetable broth: Choose it instead of chicken broth for a vegetable-based soup, while keeping in mind that the ham remains in the recipe.
• Swap the beans: Use another cooked white bean variety if that is what you have available.
• Adjust the paprika: Use smoked paprika for a deeper smoky note, or keep to mild paprika for a gentler flavour.
• Add extra vegetables: Include more of the listed carrots or peppers for a vegetable-forward bowl.
• Change the garnish: Finish with parsley or leave the soup plain if you prefer.

Common mistakes to avoid

• Salting too early: Serrano ham adds salt as it cooks, so taste the broth before seasoning.
• Adding beans at the start: They may break down during the long simmer; add them for the final 10 minutes.
• Cutting uneven pieces: Larger carrot pieces can take longer to soften; chop the vegetables to a similar size.
• Skipping the ham browning: Give it a couple of minutes in the pot so it starts to turn golden as directed.
• Leaving in the bay leaf: Remove it before serving so it is not mistaken for an edible ingredient.

How to store

Refrigerate cooled leftovers in a covered container and eat within 3–4 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of broth or water if the soup has thickened. Freeze in portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions