Easy Ham and Bean Soup

– 1 pound dried Great Northern beans – 1 ham bone + ham scraps 1-2 cups leftover chopped ham – 1 large onion peeled and cut into large chunks – 4 carrots peeled and cut into large chunks – 3 celery stalks sliced – 4 cloves garlic peeled and cut into small pieces – 10 cups water – 2 tsp bouillon paste I used vegetable, or a bouillon cube or sub some of the water for no-sodium chicken broth – 2 bay leaves – 10-12 cups water may need more, if it is too thick – 2 to 3 teaspoons white vinegar – Salt and pepper to taste, I used about 2 teaspoons salt and 1 tsp freshly ground pepper ROUX – ¼ cup vegetable oil or butter (or lard, if you happen to have some) – ¼ cup flour – 1½ cups of broth from the soup – 2 tsp Hungarian sweet paprika – Salt and pepper to taste – 1 Tablespoon extra-virgin olive oil


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Cook time: 3 hours

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prep Time

 15 min


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This hearty Hungarian Ham and Bean Soup is a rustic and soul warming recipe you can make stove top or in the slow cooker. Full of great northern beans, carrots, ham and seasonings in a thick and flavorful broth. This is the perfect recipe to use up that holiday ham bone!

Why you’ll love this Ham and Bean soup – The ham bone adds such depth of flavor to a simple bean soup. – You can totally make it on the stove top, Crock Pot, and Instant Pot! – This luxurious soup is dairy-free – Budget-friendly – Perfect for meal-prep!

How to Store Ham and Bean Soup Once the soup has completely cooled, store in an airtight container in the fridge. Store in fridge for up to 4 days.


Can you freeze Hungarian ham and bean soup? Yes! This soup freezes up very nicely. Let soup cool completely. I place the soup in small containers for individual portions so we can easily grab one for lunch (let it defrost in fridge overnight and heat up next day for lunch). Also, smaller portions do defrost much quicker!l


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