smokey bean & red potato soup with ham and home-made croutons

 

Soup is incredibly comforting, any time of year . . . but especially during colder months.

And although 'the Mister' isn't a fan of soup, it doesn't stop me from making soup recipes that have been handed down to me, or sampling new ones.

This recipe was inspired by yet another great one from Our Best Dishes, as well as an old-fashioned recipe passed down to me from my mom . . . ham hocks and beans. If these two recipes married, then you would have this one . . . and it's rich, creamy, and hearty . . . deeeeelicious.

So what's new in this old time favorite? Well . . . smoked paprika, fresh herbs, and toppings. I also add red pepper for a kick, which is optional . . . but recommended. 

Smoked paprika adds a new dimension to this, otherwise, simple flavored and humble soup . . . and the fresh, chopped Italian parsley brightens its creamy base. And well, it's the (simple!) home-made smoked paprika croutons that send this soup of the over top. You will swoon over how the croutons soften and absorb the soup's flavors. It is so so good. Yuuummm!

This soup is a new Winter favorite in our home!

We've enjoyed it for lunch AND dinner the last two days. I've even made more of the smoked paprika croutons . . . just to munch on. They're sinfully good!

home-made 

Smoked Paprika Croutons

loaf of french bread

olive oil

salt and freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

Preparation

Preheat oven to 375 degrees F.

Cut bread into cubes and place in a large bowl. 

Drizzle cubes with olive oil, salt, pepper, garlic powder, and paprika. Mix well.

Spread seasoned bread cubes onto a sheet pan and bake for about 12-15 minutes.

smokey bean & red potato soup with ham 
and home-made croutons

Ingredients

1 medium diced onion

1-2 Tablespoons olive oil

3 cloves garlic

8 oz diced smoked Ham (about 2 cups)

2 ½ cups red potatoes, diced into bite-sized pieces ( I leave the skin on!)

2 cans Cannellini beans (white kidney beans), rinsed and drained

1 ½ teaspoon smoked paprika

½ teaspoon kosher salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper (if you like a little spicy kick, which I do!)

3 - 14 oz cans chicken broth

1 cup fresh chopped Italian parsley

Preparation

Add olive oil, diced onion, and garlic to pan and sauté for 2 minutes.

Add smoked paprika, salt, and pepper and stir for about 2 minutes. Add potatoes and beans to pan and stir to combine, and then add the broth.

Bring soup to a boil and then reduce to a simmer. Simmer for about 15 minutes or until potatoes are tender. Remove from heat and stir in the red pepper and liquid smoke to taste if you choose to use it. Add 1 cup of diced ham.

Pour a few cups of soup into a blender at a time (remove the plug in the lid to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You can  use an immersion blender, if you have one. It's faster and less clean-up!

Add blended soup back to pot and stir to combine. Add additional salt and pepper to taste. The need for salt really depends on the ham you use. Add 3/4 cup fresh, chopped parsley and stir. 

Ladle into bowls and top with extra ham, remaining chopped parsley, and croutons.  Enjoy!

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