Ham and Bean Soup Recipe

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4.79 from 19 votes

This Ham and Bean soup is a classic recipe that makes for a hearty dinner.

Prep Time30

Cook Time2

Soak Time3 5

Total Time5 35

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

Author: Becky Hardin

Equipment

Dutch Oven

Ingredients

1 pound dry Great Northern Beans* (can use Cannellini or Navy beans as well)
2 tablespoons olive oil
2 tablespoons unsalted butter
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 pork shank, smoked bacon, or smoked sausage instead.
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 salt and 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, 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. Taste and add salt if needed.
1 teaspoon Kosher salt***, 1 pound dry Great Northern Beans*
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

*Use canned beans instead of soaking your own to save time. Beans should always be fully cooked before eating. Consuming undercooked beans can lead to gastrointestinal discomfort or vomiting.

**If you can’t find a ham bone, you can use pork shank, smoked bacon, or smoked sausage instead.

***Do not add salt until the soup has cooked for an hour. Taste and add salt if needed.

Nutrition