This bean soup is the kind of pot you put on the stove when the weather turns and you want the whole kitchen to smell like it.
It leans on dried Great Northern beans, a smoky ham hock, and a simple trio of onion, carrot, and celery simmered low and slow until the broth turns rich and the beans go creamy.
No fussy technique here, just a big pot, a long simmer, and a bowl of something genuinely comforting at the end of it.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus overnight soak) |
| Cook Time | 1 hour 45 minutes |
| Total Time | 2 hours 5 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Bean Soup Recipe
This is one of those recipes that turns pantry basics into something that tastes like it simmered all day, because it did, and that’s exactly the point.
It’s budget friendly, freezer friendly, and it only gets better as leftovers sit in the fridge.
- Made with simple, inexpensive pantry staples
- Deeply savory broth from a smoked ham hock
- Naturally thickens as the beans break down
- Feeds a crowd or stretches into several days of meals
- Freezes beautifully for easy weeknight dinners
If you’re building out a rotation of cozy dinners, this one earns a permanent spot next to my Red Lentil Soup Recipe.
Ingredients
Every ingredient here pulls its weight, and most of it is probably already sitting in your pantry or fridge.
- 1 pound dried Great Northern beans, rinsed and sorted
- 1 smoked ham hock
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Read Also: Ham and Split Pea Soup Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this one, just a heavy pot that holds heat well and a few basics you likely already own.
- Enameled Dutch oven or heavy stockpot
- Cutting board and sharp knife
- Wooden spoon
- Immersion blender (optional, for a creamier finish)
- Measuring cups and spoons
- Tongs, for removing the ham hock
This same setup is what I reach for whenever I make my Lentil Soup Recipe, so it’s worth the investment if you cook a lot of soup.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this soup more times than I can count.
None of these are required, but they genuinely make the process smoother.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that the beans cook through without scorching on the bottom, even during a long simmer.
The enameled interior also makes cleanup simple after a broth this rich.
It’s an investment, but one that will outlast several cheaper pots.
2. Rancho Gordo Great Northern Beans
Heirloom beans like these cook up noticeably creamier than the average grocery store bag, and they hold their shape better through a long simmer.
The flavor difference is real, especially in a soup where the beans are the star.
I keep a few bags on hand for exactly this kind of recipe.
3. Cuisinart Immersion Blender
Blending just a portion of the soup right in the pot thickens the broth without any extra dishes.
It also gives you full control over the texture, so you can keep it chunky or make it fully smooth.
I use mine at least once a week for soups like this.
4. OXO Good Grips Locking Tongs
Fishing a hot ham hock out of a deep pot is a lot easier with a sturdy pair of tongs than with a fork.
The locking mechanism also makes them easy to store in a drawer without them springing open. A small tool, but one I reach for constantly.
You might also enjoy: Chicken and White Bean Stew
Step-by-Step Instructions: How to Make Bean Soup
1. Soak the Beans
- Place the dried Great Northern beans in a large bowl and cover them with at least 3 inches of cold water.
- Let the beans soak at room temperature for 8 hours or overnight.
- If you’re short on time, use the quick soak method instead: boil the beans for 2 minutes, remove from heat, cover, and let sit for 1 hour.
- Drain and rinse the soaked beans before using them in the soup.
2. Build the Vegetable Base
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the diced onion, carrots, and celery, and cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Add the Beans and Ham Hock
- Add the drained, soaked beans to the pot along with the smoked ham hock.
- Pour in the chicken broth, making sure the beans and ham hock are fully submerged.
- Add the bay leaves, dried thyme, and smoked paprika, and stir to combine.
4. Simmer the Soup
- Bring the soup to a boil over medium high heat, then reduce the heat to low so it maintains a gentle simmer.
- Cover the pot with the lid slightly ajar and let the soup simmer for 1 hour 30 minutes to 2 hours, stirring occasionally.
- The soup is ready when the beans are tender enough to mash easily against the side of the pot with a spoon.
- If the broth reduces too much before the beans are tender, add an extra half cup of water or broth as needed.
5. Shred the Ham and Finish the Soup
- Use tongs to carefully remove the ham hock from the pot and set it on a cutting board to cool slightly.
- Once cool enough to handle, pull the meat from the bone, discard the skin and bone, and shred the meat into bite sized pieces.
- Return the shredded ham to the pot and stir to combine.
- Remove and discard the bay leaves.
6. Adjust and Serve
- Taste the soup and season with salt and black pepper as needed, keeping in mind the ham hock already adds a good amount of saltiness.
- For a thicker soup, use an immersion blender to puree about a third of the mixture directly in the pot, then stir it back through.
- Ladle the soup into bowls and top with fresh chopped parsley before serving.
Read Also: Dense Bean Salad Recipe
Tips for The Best Bean Soup
A few small details make a noticeable difference in how this soup turns out, especially if it’s your first time making it.
- Always soak dried beans before cooking so they cook evenly and hold their shape
- Wait to add salt until the beans are tender, since salting too early can toughen them
- Simmer gently rather than boiling hard, which can cause the beans to break apart unevenly
- Use bone-in ham hock for the deepest flavor, or substitute thick cut bacon in a pinch
- Let the soup rest for 10 minutes off the heat before serving to let the flavors settle
I picked up most of these tricks while developing my Crockpot Ham and Bean Soup, and they apply just as well on the stovetop.
Serving Suggestions
This soup is hearty enough to stand on its own, but a few sides round it out into a full meal.
A slice of warm cornbread is the classic pairing, and it’s especially good for soaking up the last bit of broth in the bowl.
- Warm cornbread or crusty bread
- A simple green salad with vinaigrette
- Buttermilk biscuits
- Sauteed greens on the side
- A sprinkle of shredded cheddar on top
For a lighter option, try: Crockpot Chickpea Stew
Variations of Bean Soup
Once you’ve made the base recipe once, it’s easy to riff on it depending on what you have in the fridge or what mood you’re in.
- Swap the Great Northern beans for navy beans or cannellini beans
- Add a can of diced tomatoes for a slightly brighter, tangier broth
- Stir in a handful of chopped kale or spinach during the last 10 minutes of cooking
- Use smoked turkey leg instead of ham hock for a lighter, poultry-forward version
- Add a pinch of red pepper flakes for gentle heat
This same swap-friendly approach works well in my Lentil Chili Recipe if you want to keep experimenting with legumes.
Storage and Reheating
This soup stores exceptionally well, and honestly tastes even better the next day once the flavors have had time to meld.
- Refrigerate in an airtight container for up to 4 days
- Freeze in freezer safe containers or bags for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water when reheating if the soup has thickened too much
I use this exact method for storing leftovers of my Three Bean Chili Recipe, and it holds up just as well.
Nutritional Facts
These values are estimated per serving and will vary based on the exact ingredients and brands used.
- Calories: approximately 290 per serving
- Protein: 20 grams
- Carbohydrates: 38 grams
- Fiber: 12 grams
- Fat: 6 grams
- Sodium: 620 milligrams
For another protein-packed option with a similar nutritional profile, check out my Black Bean Chili Recipe.
Health Benefits of Key Ingredients
Beyond tasting great, this soup is built around ingredients that genuinely support a balanced diet.
Beans in particular are one of the most nutrient dense pantry staples you can cook with.
- Great Northern beans are high in fiber and plant based protein
- Carrots provide beta carotene, which supports eye health
- Celery adds antioxidants and a source of vitamin K
- Garlic has natural anti-inflammatory properties
- Ham hock contributes protein and adds depth without needing added fat
These same legume-forward benefits are part of why I love recommending my Lentil Stew Recipe to anyone looking to eat a bit more plant based.
FAQs About Bean Soup
1. Do I have to soak the beans before making this soup?
Soaking is strongly recommended because it helps the beans cook more evenly and reduces the overall cooking time.
If you skip it, plan on adding extra simmering time and checking the beans frequently for doneness.
2. Can I make this soup without a ham hock?
Yes, you can substitute thick cut bacon, a smoked turkey leg, or even a vegetable broth with smoked paprika for a vegetarian version.
Keep in mind the flavor will be a bit lighter, so you may want to adjust the seasoning slightly.
3. Why are my beans still tough after simmering?
This usually happens when salt is added too early or when the beans are older and have dried out over time.
Try simmering a bit longer and adding salt only once the beans have started to soften.
4. Can I make this in a slow cooker instead?
Absolutely, combine all the ingredients except the parsley and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
Shred the ham hock meat and stir it back in during the last 15 minutes of cooking.
5. Is this soup gluten free?
Yes, as written this recipe is naturally gluten free, since it relies on beans, broth, and vegetables rather than any wheat based ingredients.
Just double check that your chicken broth is labeled gluten free, since some brands add gluten-containing thickeners.
Another favorite with a similar cook time: Slow Cooker Chicken and White Bean Stew
Hearty Great Northern Bean Soup with Smoked Ham Hock
Ingredients
- 1 pound dried Great Northern beans rinsed and sorted
- 1 smoked ham hock
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 8 cups low sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt to taste
- black pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
Equipment
- Enameled Dutch oven or heavy stockpot Heavy pot that holds heat well
- Cutting board and sharp knife
- Wooden spoon
- Immersion blender Optional, for a creamier finish
- Measuring cups and spoons
- Tongs For removing the ham hock
Method
- Soak the beans overnight in cold water, or use the quick soak method by boiling for 2 minutes and letting sit for 1 hour.
- Heat olive oil in a large Dutch oven over medium heat. Cook onion, carrots, and celery for 6-8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Add drained soaked beans, smoked ham hock, chicken broth, bay leaves, thyme, and smoked paprika to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer gently for 1 hour 30 minutes to 2 hours, stirring occasionally, until beans are tender.
- Remove ham hock with tongs. Shred the meat, discard skin and bone, and return shredded ham to the pot. Discard bay leaves.
- Season with salt and pepper to taste. For a thicker soup, puree about a third of the soup with an immersion blender. Garnish with fresh parsley and serve.
Nutrition
Notes
- Always soak dried beans before cooking so they cook evenly and hold their shape.
- Wait to add salt until the beans are tender, since salting too early can toughen them.
- Simmer gently rather than boiling hard, which can cause the beans to break apart unevenly.
- Use bone-in ham hock for the deepest flavor, or substitute thick cut bacon or smoked turkey leg in a pinch.
- Let the soup rest for 10 minutes off the heat before serving to let the flavors settle.
- Swap the Great Northern beans for navy beans or cannellini beans as a variation.
- Add a can of diced tomatoes for a brighter broth, or stir in chopped kale during the last 10 minutes of cooking.
- Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. The soup tastes even better the next day.
- Reheat gently on the stovetop with a splash of broth or water if the soup has thickened too much.
- This recipe is naturally gluten free, but double check your chicken broth is labeled gluten free.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This bean soup is proof that the simplest ingredients often make the most satisfying meals.
It’s the kind of dinner that fills the house with a good smell and leaves you with leftovers you’ll actually look forward to.
Give it a try this week, and let me know in the comments how yours turns out.
If you make this recipe, I’d love to hear about any twists you added to make it your own.
Recommended:
- Ham and Bean Soup Recipe
- Tuscan Ribollita Soup Recipe
- Winter Soups and Stews
- Yellow Split Pea Soup Recipe
- White Bean and Kale Soup
