Description
This hearty Ham and Bean Soup is a comforting bowl of tender Great Northern beans simmered with smoky ham hocks and shanks, aromatic vegetables, and a blend of savory herbs and spices. Perfect for chilly days, this classic soup is packed with flavor and makes a nourishing meal served with bread, cornbread, or biscuits.
Ingredients
Scale
Beans and Broth
- 1 pound dry Great Northern Beans (can use Cannellini or Navy beans as well)
- 4 cups low-sodium chicken stock
- 4 cups water (plus more for soaking the beans)
- 2 pounds ham hock (or ham bone)
- 2 pounds ham shank (or pork shank, smoked bacon, or smoked sausage instead)
Vegetables
- 5 carrots (peeled and cut into â…› inch thick slices)
- 1 sweet yellow onion (peeled and diced)
- 2 ribs celery (cut into â…› inch-thick slices)
- 3 cloves garlic (minced)
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 strips bacon
Herbs and Seasonings
- 1 teaspoon dried Parisien Bonnes Herbes (or dried thyme)
- 1 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher salt (taste before adding)
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 3 bay leaves
Garnishes
- Hot sauce
- Chopped fresh parsley (or cilantro)
Instructions
- Soak the Beans: Rinse the beans, removing any discolored ones. Bring a large pot half full of water to a boil, then remove from heat. Add the beans, cover with a lid, and soak them for 2 hours. Drain the beans after soaking.
- Sauté Vegetables: In a Dutch oven or large soup pot, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat. Add the sliced carrots, diced onions, and celery, sautéing until tender.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release aroma.
- Add Remaining Ingredients Except Beans and Salt: Add ham hock, ham shank, chicken stock, water, herbs, spices, bay leaves, and 4 strips of bacon to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
- Add Beans and Simmer: Add the soaked beans to the soup. Bring to a boil again, then reduce heat to low and simmer for 2 hours, or until the meat begins to fall away from the bones, stirring periodically. Check the seasoning and add salt as needed.
- Remove Meat from Bones: Take out the meat from the bones and discard the bones. Return the meat to the soup pot.
- Prepare to Serve: Before serving, remove the bacon strips and bay leaves from the soup.
- Optional Garnish: Add a dash or two of hot sauce if desired for extra heat.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley or cilantro, and serve alongside bread, cornbread, or biscuits.
Notes
- Soaking the beans softens them and reduces cooking time.
- Using smoked ham hocks and shanks imparts a rich smoky flavor to the soup.
- Taste before adding the kosher salt, as the ham and bacon add saltiness.
- Feel free to substitute ham shank with smoked bacon or smoked sausage for different flavor variations.
- The soup thickens as it simmers; add more water or broth if you prefer a thinner consistency.
- This soup can be made in advance and often tastes better the next day.
