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Bean Soup Recipe

Hearty Great Northern Bean Soup with Smoked Ham Hock

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 290 kcal

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

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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 38gProtein: 20gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 620mgPotassium: 750mgFiber: 12gSugar: 4gVitamin A: 45IUVitamin C: 6mgCalcium: 8mgIron: 15mg
Keyword bean soup, comfort food, easy soup recipe, ham hock soup, winter soup
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