Description
Hearty ham and bean soup simmered with smoked ham hock, Great Northern beans, and aromatic vegetables. A comforting classic!
Ingredients
Scale
- 1 pound dried Great Northern beans, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 smoked ham hock (about 1 pound)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 cup diced cooked ham (about 6 ounces)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Soak the Beans:
- Overnight Soak (Recommended): Place rinsed beans in a large bowl, cover with 8 cups of cold water, and refrigerate for at least 8 hours or overnight.
- Quick Soak (Alternative): Place rinsed beans in a large pot, cover with 8 cups of cold water, bring to a boil, boil for 2 minutes, remove from heat, cover, and soak for 1 hour.
- Drain and rinse the beans thoroughly with cold water after soaking.
- Sauté the Aromatics:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and onion is translucent, about 5-7 minutes.
- Add minced garlic and cook for another minute, stirring constantly, until fragrant.
- Simmer the Soup:
- Pour chicken broth into the pot with the sautéed vegetables. Add the drained and rinsed Great Northern beans.
- Add the smoked ham hock, dried thyme, dried sage, black pepper, and bay leaf to the pot.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beans are tender and creamy. Stir occasionally.
- Check for doneness after 2 hours. Beans should be easily pierced with a fork. If still firm, continue to simmer for another 30-60 minutes.
- Finish the Soup:
- Carefully remove the ham hock from the pot. Let it cool slightly.
- Shred the meat from the bone using two forks. Discard the skin, bone, and any excess fat.
- Add the shredded ham back to the pot with the soup.
- Add the diced cooked ham to the pot.
- Taste the soup and add salt as needed.
- Remove the bay leaf before serving.
- Serve:
- Ladle the hot soup into bowls.
- Garnish with fresh chopped parsley.
- Serve immediately with crusty bread, crackers, or a side salad.
Notes
- Smoked Meats: Experiment with smoked turkey legs or bacon instead of ham hock.
- Vegetables: Add diced potatoes, corn, or green beans.
- Spices: Add red pepper flakes for heat or smoked paprika for a smoky flavor.
- Thickening: Mash some beans with a potato masher or immersion blender for a thicker soup.
- Slow Cooker: Combine all ingredients (except diced ham and parsley) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add diced ham during the last 30 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes