Old-Fashioned Ham and Bean Soup Recipe

Introduction

Old-Fashioned Ham and Bean Soup is a hearty, comforting classic perfect for chilly days. This savory dish combines tender beans with the rich flavor of ham, creating a satisfying meal that’s both simple and delicious.

Ingredients

• 1 pound dry Great Northern beans
• 8 cups water
• 1/2 teaspoon salt
• 1 ham hock
• 1 cup chopped carrots
• 1/2 stalk celery, chopped
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon mustard powder
• 2 bay leaves
• 2 cups chopped ham
• 1/2 teaspoon ground white pepper

Instructions

1. Step 1: Rinse the beans and remove any broken or discolored pieces.
2. Step 2: Bring 8 cups of water to a boil and season with 1/2 teaspoon salt. Remove from heat and add the beans. Let them soak in the hot water for at least 1 hour to soften.
3. Step 3: After soaking, place the pot back on high heat. Add the ham hock, chopped carrots, celery, onion, minced garlic, mustard powder, and bay leaves. Stir well and bring the mixture to a boil.
4. Step 4: Reduce heat to low and let the soup simmer gently for 1 hour to develop flavor.
5. Step 5: Remove the ham hock from the pot and discard any bones. Stir in the chopped ham.
6. Step 6: Let the soup simmer for an additional 30 minutes, stirring occasionally. Season with ground white pepper to taste. Serve hot and enjoy!

Tips & Variations

• For creamier soup, mash some of the beans against the side of the pot before adding the chopped ham.
• Substitute smoked turkey leg for the ham hock for a slightly different smoky flavor.
• Add a splash of apple cider vinegar at the end to brighten up the flavors.
• Use low-sodium broth instead of water to deepen the soup’s flavor without extra salt.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water if the soup has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dry beans?

Yes, you can use canned Great Northern beans to save time. Reduce the initial soaking and cooking steps since canned beans are already cooked. Add them towards the end of cooking to warm through without becoming mushy.

What can I use if I don’t have a ham hock?

If you don’t have a ham hock, you can use chopped smoked ham or a smoked pork shank. Just keep in mind that the flavor might be less intense, so you might want to simmer the soup a little longer.

Old-Fashioned Ham and Bean Soup Recipe

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4.9 from 127 reviews

A hearty and comforting Old-Fashioned Ham and Bean Soup featuring tender Great Northern beans simmered with a flavorful ham hock, aromatic vegetables, and spices. Perfect for a cozy meal that warms you up from the inside out.

• Author: lucas
• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Beans and Broth

• 1 pound dry Great Northern beans
• 8 cups water
• 1/2 teaspoon salt

Soup Add-ins

• 1 ham hock
• 1 cup chopped carrots
• 1/2 stalk celery, chopped
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 teaspoon mustard powder
• 2 bay leaves
• 2 cups chopped ham
• 1/2 teaspoon ground white pepper

Instructions

1. Rinse the Beans: Rinse the Great Northern beans thoroughly and discard any broken or discolored beans to ensure a clean, even-cooked soup.
2. Soak the Beans: Bring 8 cups of water to a boil, seasoning with 1/2 teaspoon salt. Remove from heat and add the beans, allowing them to soak in the hot water for at least 1 hour so they soften before cooking.
3. Combine Ingredients and Boil: After soaking, place the pot back on high heat. Add the ham hock, chopped carrots, celery, onion, minced garlic, mustard powder, and bay leaves to the pot. Stir well and bring the mixture to a full boil.
4. Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 1 hour, allowing the flavors to develop deeply and the beans to cook through.
5. Add Chopped Ham: Remove the ham hock from the soup, discard any bones and tough parts, then stir in the chopped ham pieces for added texture and flavor.
6. Final Simmer and Season: Continue to simmer the soup for another 30 minutes, stirring occasionally to prevent sticking. Finish by seasoning with ground white pepper to taste. Serve the soup hot and enjoy this classic dish.

Notes

• Soaking the beans beforehand reduces cooking time and helps improve digestibility.
• Use a ham hock or smoked ham bone for the best smoky, savory flavor.
• Adjust seasoning with salt and pepper after the finishing simmer, as the ham can be quite salty.
• This soup freezes well, making it perfect for batch cooking and leftovers.
• For a thicker texture, mash some beans against the side of the pot during the last 10 minutes of cooking.

Keywords: ham and bean soup, Great Northern beans, ham hock soup, old fashioned soup, comfort food, winter soup