Description
This hearty Ham and Bean Soup features tender Great Northern beans simmered with smoky ham hock and shank, aromatic vegetables, and a blend of herbs and spices. Perfect for a comforting meal, this soup is enriched with savory flavors from bacon and seasoned with herbs like dried Bonnes Herbes and smoked paprika, making it a satisfying dish for cooler days.
Ingredients
Scale
Beans and Broth
- 1 pound dry Great Northern Beans (can substitute Cannellini or Navy beans)
- 4 cups low-sodium chicken stock
- 4 cups water (plus more for soaking beans)
Meat
- 2 pounds ham hock (or ham bone)
- 2 pounds ham shank (can substitute pork shank, smoked bacon, or smoked sausage)
- 4 strips bacon
Vegetables and Aromatics
- 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
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Spices and Seasonings
- 1 teaspoon dried Parisien Bonnes Herbes (or dried thyme)
- 1 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt (adjust after tasting)
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 3 bay leaves
Garnish and Extras
- Hot sauce, to taste
- Chopped fresh parsley or cilantro
Instructions
- Prepare the Beans: Rinse the dry beans thoroughly, discarding any that are discolored. In a large pot, bring water to a boil, then remove from heat and add the beans. Cover with a lid and let soak for 2 hours. After soaking, drain the beans.
- Sauté Vegetables: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a Dutch oven or large soup pot over medium heat. Add sliced carrots, diced onions, and celery; sauté until the vegetables are tender, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma without burning.
- Add Soup Ingredients (Except Beans and Salt): Add the ham hock, ham shank, chicken stock, water, dried Bonnes Herbes, dry mustard, black pepper, seasoned salt, smoked paprika, ground nutmeg, bay leaves, and bacon strips to the pot with the sautéed vegetables. Bring the mixture to a boil.
- Simmer First Stage: Once boiling, reduce the heat to low and let the soup simmer for 1 hour, stirring occasionally to meld flavors and prevent sticking.
- Add Beans and Continue Simmering: Add the drained beans to the pot, bring the soup back to a boil, then reduce heat to low again and simmer for 2 more hours. Cook until the meat starts to fall off the bones, stirring periodically. Taste and add kosher salt if needed.
- Remove Meat from Bones: Carefully remove the ham pieces from the pot, discard the bones, then shred or chop the meat and return it to the soup.
- Final Preparations: Before serving, remove the bacon strips and bay leaves from the soup.
- Add Hot Sauce (Optional): If desired, add a dash or two of hot sauce to taste for a spicy kick.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro. Serve alongside bread, cornbread, or biscuits for a complete, comforting meal.
Notes
- Soaking the beans helps reduce cooking time and improves digestibility.
- Use ham shank or smoked meats for a deeper smoky flavor, but alternatives like smoked sausage can also work well.
- Adjust salt towards the end of cooking since the ham and bacon already contribute saltiness.
- Adding hot sauce is optional but recommended for a flavor boost.
- For a thicker soup, mash some beans against the pot’s sides before serving.
