Ham and Bean Soup Recipe

Course: Dinner, Main Course, Soup

Cuisine: American

Prep Time: 30

Cook Time: 2

Soak Time: 3 5

Total Time: 5 35

Servings: bowls

Calories: 753kcal

Author: Becky Hardin

Ham and Bean soup is a delicious and classic soup recipe to make for dinner tonight.

Print Recipe

Equipment

Dutch Oven

Ingredients

1 pound dry Great Northern Beans (can sub Cannellini or Navy beans)
2 tablespoons olive oil
2 tablespoons unsalted butter (¼ stick)
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 plus more, for soaking the beans
2 pounds ham hock or ham bone
2 pounds ham shank
1 teaspoon dried Parisien Bonnes Herbes or dried thyme
1 teaspoon dry mustard
1 teaspoons 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
4 strips bacon

Optional Garnishes

Hot sauce
Chopped fresh parsley or cilantro

Instructions

Rinse the beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove the water from the heat and add the beans. Place the lid on the pot and allow the beans to soak for 2 hours, then drain the water.
1 pound dry Great Northern Beans
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a Dutch oven or soup pot set over medium heat.
2 tablespoons olive oil, 2 tablespoons unsalted butter
Add the carrots, onions, and celery and sauté until tender.
5 carrots, 1 sweet yellow onion, 2 ribs celery
Add the garlic and cook for 30 seconds more.
3 cloves garlic
Add all of the remaining soup ingredients except the beans to the vegetables and bring to a boil, then reduce the temperature to low and simmer for 1 hour. Stir periodically.
4 cups low-sodium chicken stock, 4 cups water, 2 pounds ham hock, 2 pounds ham shank, 1 teaspoon dried Parisien Bonnes Herbes, 1 teaspoon dry mustard, 1 teaspoons ground black pepper, 1 teaspoon Kosher salt, ½ teaspoon seasoned salt, ½ teaspoon smoked paprika, ¼ teaspoon ground nutmeg, 3 bay leaves, 4 strips bacon
Add the beans to the soup. Bring to a boil, then reduce the temperature to low and simmer for 2 hours, or until the meat begins to fall away from the bones. Stir periodically.
Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.
When ready to serve, remove bacon strips and bay leaves.
If desired, add a dash or two of hot sauce.
Hot sauce
Serve with bread, cornbread, or biscuits and garnish with fresh cilantro or parsley. Enjoy!
Chopped fresh parsley

Video

Notes

You can cut the time this recipe takes by using precooked canned beans instead of soaking your own.
Do not add salt until soup has cooked for an hour. Taste and add salt if needed.
Nutritional information does not include optional garnishes.

Storage: Store ham and bean soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition