Go Back
–+ servings
Hearty ham and bean soup with tender Great Northern beans, infused with umami parmesan rind and smoky paprika.

Ham And Bean Soup

Rebecca Blumer
A hearty and velvety bowl of comfort featuring smoky ham hocks and creamy Great Northern beans. This old-school recipe delivers restaurant-level depth with a rich, savory broth perfect for cold weather.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Soaking Time 1 hour
Total Time 2 hours 45 minutes
Course Main Course, Soup
Cuisine American
Servings 8 bowls
Calories 385 kcal

Equipment

  • Dutch oven

Ingredients
 

  • 8 cups water
  • 1 pound dry great northern beans, sorted and rinsed
  • 1/2 teaspoon salt
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 1 ham hock
  • 2 cups chopped ham
  • 1/2 teaspoon ground white pepper

Instructions
 

Soak the Beans

  • Place the 8 cups of water and sorted beans into a large pot or Dutch oven and bring to a full boil over high heat. Stir in the salt, remove the pot from heat, cover, and let the beans soak for 1 hour to soften.
  • Drain the soaking liquid completely. Return the beans to the pot and refill with fresh water to ensure a clean broth and improve digestibility.

Build the Flavor and Simmer

  • Add the chopped carrots, onion, celery, minced garlic, mustard powder, and bay leaves to the pot. Nestle the ham hock into the mixture and bring the soup back to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 1 hour. The broth should start to become creamy from the bean starch and take on a smoky aroma.

Finish with Ham and Seasoning

  • Lift out the ham hock and discard it. Stir in the chopped ham and continue to simmer on low for about 30 minutes until the meat is heated through and the texture is velvety.
  • Season with ground white pepper to taste. Remove the bay leaves before serving the soup hot.

Notes

Safety Tip: Always sort through dry beans before cooking to remove any small stones or debris that may be mixed in.
Storage Tip: This soup keeps well in the fridge for up to 4 days and often tastes better the next day. It can also be frozen for up to 3 months.
Texture Tip: For an even creamier consistency without adding dairy, remove 1 cup of the soup, puree it in a blender, and stir it back into the pot.
Salt Management: Since ham varies in saltiness, avoid adding extra salt until the end of the cooking process after the flavors have concentrated.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 48gProtein: 26gFat: 9gSaturated Fat: 3gCholesterol: 45mgSodium: 1150mgPotassium: 850mgFiber: 14gSugar: 3gVitamin A: 2500IUVitamin C: 5mgCalcium: 120mgIron: 5mg
Keyword Comfort Food, Dried Beans, Ham And Bean Soup, Smoky
Tried this recipe?Let us know how it was!