Description
This Hearty Ham and Bean Soup is a comforting, flavorful dish that combines tender Great Northern beans with smoky ham and aromatic vegetables. Slow simmered to perfection, it creates a soul-warming meal perfect for chilly days or anytime you need a satisfying and nutritious bowl of soup.
Ingredients
Scale
Beans and Broth
- 8 cups Water
- 1 cup Dry Great Northern Beans
- 1 piece Ham Hock
- 2 cups Chopped Cooked Ham
Vegetables and Seasonings
- 2 medium Carrots, chopped
- 1 medium Onion, chopped
- 2 stalks Celery, chopped
- 4 cloves Garlic, minced
- 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 them overnight in water to soften. For a quicker method, bring the beans to a boil in water for 2 minutes, then cover and let them sit for 1 hour.
- Combine Ingredients: In a large soup pot, add the soaked beans along with 8 cups of water, the ham hock, chopped cooked ham, chopped carrots, onion, celery, minced 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. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld beautifully.
- Remove and Shred Ham Hock: When the beans are soft, carefully remove the ham hock from the pot. Shred the meat off the bone and discard any bones and excess fat. Return the shredded ham meat to the soup to enrich the broth.
- Season and Adjust Thickness: Taste the soup and add salt as needed, keeping in mind the saltiness of the ham. If you prefer a thicker soup, either purée a portion of the soup using an immersion blender directly in the pot or stir in a cornstarch slurry (cornstarch mixed with a small amount of cold water).
- Serve and Enjoy: Ladle the warm ham and bean soup into bowls. Serve it hot, ideally accompanied by crusty bread or grilled cheese sandwiches for a complete, hearty meal that warms the soul.
Notes
- Soaking the beans overnight reduces cooking time and helps with digestion.
- Using ham hock adds a smoky depth, but smoked turkey can be a leaner substitute.
- Be cautious with added salt, as ham can already be quite salty.
- For thicker soup, blending some beans enhances creaminess without added dairy.
- Leftover soup stores well and often tastes better the next day once flavors meld further.
