Classic Ham & Bean Soup

White beans & ham simmered w/onions, carrots, celery, seasonings and a few secret ingredients until magic happens.

Course Entree, Soup

Prep Time 3 hours

Cook Time 2 hours

Total Time 5 hours

*NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
1 lb Great Northern Beans Navy or Cannellini beans can be substituted
Water to cover beans while soaking
4 cups chicken stock
4 cups water
1-2 lb ham hock or ham bone
1-2 lb ham shank
2 tablespoons olive oil
2 tablespoons butter
1 sweet yellow onion peeled & diced
5 carrots peeled cut into 1/8” slices
2 stalks celery cut into 1/8” slices (optional)
3 cloves garlic minced
1 teaspoon dried Parisien Herb or dried thyme
1 teaspoon dry mustard
1-2 teaspoons ground black pepper
1 teaspoon kosher salt possibly, but taste first
1/2 teaspoon seasoned salt
1/2 teaspoon smoked paprika
¼ teaspoon nutmeg
3 bay leaves
4-6 bacon strips
Hot sauce – optional
Garnish: Chopped parsley or cilantro
Corn bread for serving

Rinse beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove water from heat and add the beans. Place the lid on the pot and allow the beans to soak 2 hours, then drain the water.
Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
Add carrots, onions and celery and sauté until tender.
Add garlic and cook 30 seconds more.
Add all soup ingredients except the beans to the vegetables and bring to a boil, then reduce temperature to LOW and simmer 1 hour. Stir periodically.
Add the beans to the soup. Bring to a boil, then reduce temperature to LOW and simmer 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.
Serve with corn bread and garnish with fresh cilantro or parsley.
Enjoy!

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