I put together a Transylvanian Ham And Green Bean Soup combining green beans, vegetables and smoky ham seasoned with herbs and garlic, and I explain the little-known regional broth trick that gives it its true character.

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I never thought a pot of fresh green beans and smoked ham could surprise me so much. My Transylvanian Green Bean Soup leans smoky and bright, the green beans still snap while the ham gives that deep savory note.

It’s not quite Green Bean Casserole Soup, and it’s far from plain Green Bean And Ham Soup my grandma made, it’s got a little attitude and makes you stop mid bite. I kept it simple but every spoonful begs a question about how such few things can taste this bold.

You’ll want to ladle it into bowls and wonder why simple food hits so hard.

Ingredients

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Fresh green beans add fiber, vitamins and a light crunch, not very sweet.
Smoky ham brings protein and salt, bold flavor; can be fatty.
Potatoes give starchy carbs and body, mellow taste, make soup filling.
Canned tomatoes add acidity and sweetness plus vitamin C, brightens broth.
Sweet paprika adds color and warm mild peppery flavor, classic in region.
Garlic gives aromatic bite and depth, small amount goes a long way.
Carrots add subtle sweetness, beta carotene and crunch, they balance flavors.
Parsley gives fresh herb lift, vitamin K and bright finish, not overpowering.
Sour cream adds creaminess and tang, richer mouthfeel but higher fat.

Ingredient Quantities

1 lb (450 g) fresh green beans

8 oz (225 g) smoked ham, diced (or 1 smoked ham hock about 1 lb)

1 large onion

2 medium carrots

2 medium potatoes

2 cloves garlic

1 (14 oz / 400 g) can diced tomatoes

6 cups chicken broth or water

1 tbsp vegetable oil

1 tbsp sweet paprika

1 tsp dried marjoram

1 bay leaf

Salt to taste

Black pepper to taste

Fresh parsley for serving (optional)

Sour cream for serving (optional)

How to Make this

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1. Prep everything first: trim and cut 1 lb green beans into 1 inch pieces, dice 8 oz smoked ham (or have a 1 lb smoked ham hock ready), chop 1 large onion, slice 2 medium carrots, dice 2 medium potatoes, mince 2 cloves garlic and open the 14 oz can diced tomatoes.

2. If you chose a smoked ham hock, put it in a large pot with 6 cups chicken broth or water, bring to a simmer and cook gently 30 to 45 minutes to extract the smoky flavor; skim foam. If you’re using diced ham skip to step
3.

3. Heat 1 tbsp vegetable oil in a large pot over medium heat. If using diced ham add it now and brown a little, then add the chopped onion and cook until translucent, about 5 minutes.

4. Turn off the heat briefly and stir in 1 tbsp sweet paprika (adding paprika off the heat keeps it from burning and getting bitter). Add the minced garlic and cook 30 seconds while stirring, then turn heat back on.

5. Add the carrots, potatoes, green beans, the can of diced tomatoes (with juices), 1 tsp dried marjoram and 1 bay leaf. Pour in the 6 cups broth (or the broth you made with the hock) and bring to a boil.

6. Reduce to a simmer and cook uncovered until the potatoes and beans are tender, about 20 to 30 minutes. If you used a ham hock remove it when tender, shred any meat off the bone and return the meat to the soup.

7. Taste and season with salt and black pepper to your liking, but be careful cause smoked ham can be salty already. Remove the bay leaf.

8. For a slightly thicker soup you can mash a few potato pieces against the side of the pot and stir, or simmer a few extra minutes. Ladle into bowls and serve with chopped fresh parsley and a spoonful of sour cream if you like.

Equipment Needed

Youll need these basic tools to make the green bean and ham soup:

1. Large pot or Dutch oven about 6 quart for simmering the soup
2. Cutting board for trimming and chopping the veggies and ham
3. Sharp chef knife for slicing beans carrots potatoes and dicing ham
4. Vegetable peeler for carrots and potatoes
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Ladle for serving and portioning the soup
7. Can opener for the can of diced tomatoes
8. Colander or fine mesh sieve to rinse the green beans and drain
9. Measuring spoons and measuring cup for paprika marjoram and the broth

FAQ

Q: Can I use frozen green beans instead of fresh? A: Yes, you can. Add frozen beans near the end of cooking so they stay a bit crisp, they need less time than fresh and wont get mushy if you watch them.

Q: My ham is very salty, what should I do? A: Taste the broth before adding salt, you probably wont need any. You can rinse diced ham quickly or use water instead of broth to cut saltiness, or simmer a ham hock then remove most of the salty bits before finishing the soup.

Q: Can I make this vegetarian? A: You can, swap the ham for smoked mushrooms or smoked tofu and use vegetable broth, add extra smoked paprika or a little liquid smoke for that smoky flavor, but it wont be exactly the same.

Q: How do I thicken the soup if its too thin? A: Mash a few potatoes right in the pot or blend a cup of the soup and stir it back in, you can also make a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir that in while simmering.

Q: Can I use a ham hock instead of diced ham? A: Absolutely, ham hocks give great flavor, just simmer longer until meat falls off, remove the bone and tough bits, then shred the meat back into the soup.

Q: How should I store and reheat leftovers? A: Keep in the fridge for 3 to 4 days or freeze up to 3 months, reheat gently on the stove over low heat and add a splash of water or broth if it got thick, potatoes may soften more after freezing but still taste good.

Transylvanian Green Bean Soup (With Smoked Ham) – The Bossy Kitchen Recipe Substitutions and Variations

Smoked ham: swap for smoked sausage like kielbasa, or thick cut bacon, or a smoked turkey leg if you want something leaner.
Green beans: use frozen green beans or wax beans, even trimmed runner beans work but cook time might change.
Chicken broth: substitute vegetable broth, beef broth for a richer flavor, or plain water plus a bouillon cube if thats all you have.
Potatoes: swap with sweet potatoes or parsnips for a sweeter note, or use turnips for a firmer texture.

Pro Tips

– Use the ham hock for real depth, not just for show. Let it simmer long enough to give up its smoky flavor, shred the meat and return it to the pot. If youre using diced ham instead, brown it first and fry the onion in the rendered bits for extra flavor, but dont add much salt afterwards cause the ham is already salty.

– Keep the beans bright and not mushy. Either add them in the last 8 to 12 minutes of cooking so they stay crisp tender, or blanch them in boiling water then plunge into ice water and stir in at the end to warm through. Also cut them evenly so they cook at the same rate.

– For body without a can of cream, mash a few potato pieces against the side of the pot or scoop a cup and blitz it briefly with an immersion blender, then stir back in. A small splash of vinegar or lemon juice at the end will brighten the whole soup, try just a teaspoon then taste.

– If you want to make it ahead, undercook the potatoes slightly because they get mealy when reheated or frozen. The flavors actually improve overnight, but if youre freezing, remove most of the potatoes first or freeze in portions without them so texture stays better.