Description
This hearty Ham and Bean Soup is a comforting classic perfect for chilly days. Slow-simmered with Great Northern beans, smoky ham hock, and fresh vegetables, it delivers rich flavors and a satisfying texture. Ideal for making use of leftover ham, it pairs wonderfully with warm crusty bread or grilled cheese sandwiches to warm your soul.
Ingredients
Scale
Soup Base
- 8 cups Water
- 1 cup Dry Great Northern Beans
Meats
- 1 piece Ham Hock
- 2 cups Chopped Cooked Ham
Vegetables & 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 the Beans: Rinse the dry Great Northern beans thoroughly. Soak the beans overnight in water for best results. For a quicker method, boil the beans for 2 minutes, then cover and let them sit for 1 hour to soften.
- 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 combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking, until the beans are tender and flavors meld.
- Shred Ham Hock Meat: Once the beans are tender, remove the ham hock from the pot. Allow it to cool slightly, then shred the meat from the bone. Discard bones and excess fat, and return the shredded ham back into the soup pot.
- Adjust Seasoning and Texture: Taste the soup and add salt as needed, keeping in mind the saltiness of the ham. For a thicker consistency, either purée a portion of the soup directly in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
- Serve and Enjoy: Ladle the hot soup into bowls and enjoy immediately. Serve with crusty bread or grilled cheese sandwiches for a fulfilling meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Using smoked turkey instead of ham hock offers a lighter, yet still flavorful alternative.
- Removing excess fat from the ham hock helps keep the soup rich but not greasy.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust salt gradually since the ham already contributes sodium to the dish.
- For a vegetarian version, omit ham and use smoked paprika for smoky flavor.
