Description
This hearty Ham and Bean Soup combines tender Great Northern beans with smoky ham hocks and savory vegetables. Slow-simmered to perfection, it delivers rich, comforting flavors perfect for chilly days. With wholesome ingredients and a simple preparation method, this soup is a soul-warming, satisfying meal that makes excellent use of leftover ham.
Ingredients
Scale
Soup Base
- 8 cups Water
- 1 cup Dry Great Northern Beans
- 1 piece Ham Hock
- 2 cups Chopped Cooked Ham
Vegetables and Aromatics
- 2 medium Carrots, chopped
- 1 medium Onion, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
Seasonings
- 1 teaspoon Mustard Powder
- 2 leaves Bay Leaves
- 1/2 teaspoon Ground White Pepper
- 1 teaspoon Salt (adjust to taste)
Instructions
- Prepare Beans. Rinse the dry Great Northern beans thoroughly and soak them overnight to soften. For a quicker method, boil the beans for 2 minutes, then cover and let them sit for 1 hour to partially rehydrate.
- Combine Ingredients. In a large soup pot, add the soaked beans, 8 cups of water, ham hock, chopped cooked ham, carrots, onion, celery, garlic, mustard powder, bay leaves, and ground white pepper. Stir gently to evenly distribute the ingredients.
- Simmer Soup. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld.
- Remove Ham Hock. Once the beans are soft, carefully remove the ham hock from the pot. Shred the meat from the bone and return the shredded ham to the soup. Discard bones and any excess fat.
- Season and Adjust. Taste the soup and season with salt as needed, remembering the ham already adds saltiness. For a thicker consistency, puree a portion of the soup using an immersion blender or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), then simmer briefly until thickened.
- Serve. Ladle the hot soup into bowls and enjoy immediately. It pairs wonderfully with crusty bread or grilled cheese sandwiches for a complete, comforting meal.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- If desired, smoked turkey can replace the ham hock for a leaner variation.
- Mustard powder adds a subtle tang, but Dijon mustard can substitute if needed.
- Be sure to remove bay leaves before serving to avoid bitterness.
- The soup thickens further as it cools; reheat gently and add water or broth if needed.
