Description

A hearty and comforting Ham and Bean Soup featuring tender Great Northern beans simmered with smoky ham hock, vegetables, and aromatic herbs. Perfect for a cozy meal, this recipe uses slow simmering to develop deep flavors and is garnished with fresh herbs and optional hot sauce for a flavorful finish.

Ingredients

Scale

Beans and Legumes

1 pound dry Great Northern Beans (can use Cannellini or Navy beans as well)

Meats

2 pounds ham hock (or ham bone)
2 pounds ham shank, pork shank, smoked bacon, or smoked sausage (alternative)
4 strips bacon

Vegetables and Aromatics

5 carrots, peeled and cut into ⅛ inch thick slices
1 sweet yellow onion, peeled and diced
2 ribs celery, cut into ⅛ inch-thick slices
3 cloves garlic, minced

Liquids

4 cups low-sodium chicken stock
4 cups water plus more for soaking the beans

Fats and Oils

2 tablespoons olive oil
2 tablespoons unsalted butter

Spices and Seasonings

1 teaspoon dried Parisien Bonnes Herbes or dried thyme
1 teaspoon dry mustard
1 teaspoon ground black pepper
1 teaspoon Kosher salt (add after cooking for an hour, to taste)
½ teaspoon seasoned salt
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg
3 bay leaves

Optional Garnishes

Hot sauce
Chopped fresh parsley or cilantro

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Instructions

Soak the Beans: Rinse the dry Great Northern beans, discarding any discolored ones. Bring water to a boil in a large pot, then remove from heat and add the beans. Cover and let them soak for 2 hours, then drain.
Sauté Vegetables: Heat olive oil and butter in a Dutch oven or large soup pot over medium heat. Add carrots, onion, and celery, and sauté until tender. Add minced garlic and cook for an additional 30 seconds to release aroma.
Add Soup Base Ingredients: Pour in chicken stock and water, then add ham hock (or ham bone), ham shank (or alternative meats), dried herbs, dry mustard, black pepper, seasoned salt, smoked paprika, ground nutmeg, bay leaves, and bacon strips. Bring to a boil.
Simmer Soup: Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally to meld flavors and tenderize the meat.
Add Beans and Continue Cooking: Add the drained beans to the pot. Bring soup back to a boil, then reduce heat to low and simmer for an additional 2 hours, or until the meat easily falls from the bones, stirring occasionally.
Remove Meat and Finish: Take the meat off the bones and return the chopped meat to the soup. Discard bones, bacon strips, and bay leaves. Taste and adjust salt if necessary.
Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Add hot sauce if desired. Serve with bread, cornbread, or biscuits for a complete meal. Enjoy!

Notes

Use canned beans instead of soaking your own to save time, but ensure beans are fully cooked before eating to avoid gastrointestinal distress.
If ham bone is unavailable, substitute with pork shank, smoked bacon, or smoked sausage.
Do not add salt until the soup has cooked for at least one hour, then season to taste.
Simmering low and slow is key to tender meat and flavorful broth.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 350
Sugar: 4g
Sodium: 550mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 28g
Cholesterol: 55mg