Description

Hearty and flavorful Ham and Bean Soup made with tender Great Northern beans, smoky ham hock, and fresh vegetables. This comforting soup is slow-simmered to perfection, offering a delicious meal perfect for chilly days. It’s easy to prepare, packed with protein and fiber, and can be garnished with fresh herbs and hot sauce for added zest.

Ingredients

Scale

Beans and Soaking

1 pound dry Great Northern Beans (can substitute Cannellini or Navy beans)
Water, for soaking and cooking

Soup Base

2 tablespoons olive oil
2 tablespoons unsalted butter
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
4 cups low-sodium chicken stock
4 cups water

Meat and Flavorings

2 pounds ham hock or ham bone (alternatively use pork shank, smoked bacon, or smoked sausage)
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 1 hour)
½ teaspoon seasoned salt
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg
3 bay leaves
4 strips bacon

Optional Garnishes

Hot sauce
Chopped fresh parsley or cilantro

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Instructions

Soak the Beans: Rinse the dry Great Northern beans carefully, removing any discolored ones. Boil water in a large pot, remove from heat, and add the beans. Cover with a lid and soak for 2 hours before draining the water thoroughly.
Sauté Vegetables: Heat olive oil and butter over medium heat in a Dutch oven or soup pot. Add carrots, onions, and celery, cooking until tender but not browned, about 5 to 7 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
Add Soup Ingredients and Simmer: Add chicken stock, water, ham hock, dried herbs, dry mustard, black pepper, seasoned salt, smoked paprika, nutmeg, bay leaves, and bacon strips to the sautéed vegetables. Bring to a boil, then reduce to low heat and simmer gently for 1 hour, stirring occasionally to meld the flavors.
Cook Beans in Soup: Stir the soaked beans into the pot. Bring the soup back to a boil, then reduce heat and simmer uncovered for 2 hours or until the beans are tender and the meat from the ham hock begins to fall off the bones, stirring occasionally. Taste the soup and add Kosher salt as needed at this stage.
Prepare Meat: Remove the ham hock from the soup pot, strip the meat from the bones, discard the bones, and return the meat to the soup. Discard the bay leaves and bacon strips before serving.
Serve and Garnish: Ladle the soup into bowls and add optional hot sauce and chopped fresh parsley or cilantro if desired. Serve with bread, cornbread, or biscuits for a complete meal. Enjoy the rich, comforting flavors!

Notes

Use canned beans to save time instead of soaking dry beans, but ensure beans are fully cooked before eating to avoid digestive issues.
If a ham bone is unavailable, pork shank, smoked bacon, or smoked sausage make excellent substitutes, contributing rich smoky flavor.
Do not add salt until the soup has simmered for one hour; adding salt too early can toughen the beans.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 350
Sugar: 4g
Sodium: 520mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 30g
Cholesterol: 70mg