Description
Hearty Ham and White Bean Soup, simmered with smoky ham hock, creamy Great Northern beans, and aromatic vegetables. Perfect for a chilly day!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 1 pound dried Great Northern beans, rinsed and sorted
- 1 smoked ham hock
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup diced cooked ham (about 6 ounces)
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add Garlic and Spices: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, until the garlic is fragrant.
- Combine Broth, Beans, and Ham Hock: Pour in the chicken broth and add the rinsed and sorted Great Northern beans and the smoked ham hock.
- Bring to a Boil, Then Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for at least 2 hours, or until the beans are tender and creamy.
- Remove the Ham Hock: Carefully remove the ham hock from the pot using tongs or a slotted spoon. Place it on a cutting board to cool slightly.
- Puree a Portion of the Soup (Optional): If you prefer a creamier soup, use an immersion blender to puree about 2-3 cups of the soup directly in the pot. Alternatively, transfer the soup to a regular blender in batches (be sure to vent the lid) and puree until smooth. Return the pureed soup to the pot.
- Shred the Ham: Once the ham hock is cool enough to handle, shred the meat from the bone, discarding the skin, fat, and bone.
- Return Ham to the Soup: Add the shredded ham back to the pot.
- Add Diced Ham: Stir in the diced cooked ham.
- Season to Taste: Season the soup with salt and freshly ground black pepper to taste.
- Simmer Briefly: Simmer the soup for another 10-15 minutes to allow the flavors to meld together.
- Add Lemon Juice (Optional): Stir in the lemon juice (if using) for a touch of brightness.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- Soaking the beans overnight can reduce cooking time.
- Canned Great Northern beans can be substituted for dried beans (use 4 cans, 15 ounces each, drained and rinsed, and add during the last 30 minutes of cooking).
- Feel free to add other vegetables like kale, spinach, or diced potatoes during the last 30 minutes of cooking.
- For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- A smoked turkey hock can be substituted for the ham hock.
- To make this soup vegetarian, omit the ham hock and diced ham. Use vegetable broth instead of chicken broth. You can add smoked paprika for a smoky flavor.
- This soup can also be made in a slow cooker. Combine all the ingredients (except the diced ham and parsley) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender. Remove the ham hock, shred the meat, and return it to the slow cooker. Stir in the diced ham and parsley before serving.
- This soup freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 150 minutes