Description

This hearty Ham and Bean Soup is a comforting and soul-warming dish perfect for chilly days. Made with tender Great Northern beans simmered alongside smoky ham hock, diced ham, and fresh vegetables, this soup blends rich, savory flavors into a thick, nourishing broth. The addition of mustard powder and bay leaves adds subtle tanginess and herbal depth, making each spoonful deliciously satisfying and perfect for family meals or leftovers.

Ingredients

Scale

Soup Base

8 cups Water
1 cup Dry Great Northern Beans
1 piece Ham Hock
2 cups Chopped Cooked Ham

Vegetables and Aromatics

2 medium Carrots, chopped
1 medium Onion, chopped
2 stalks Celery, chopped
4 cloves Garlic, minced

Seasonings

1 teaspoon Mustard Powder
2 leaves Bay Leaves
1/2 teaspoon Ground White Pepper
1 teaspoon Salt (adjust to taste)

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Instructions

Prepare the Beans: Rinse the dry Great Northern beans thoroughly. Soak them overnight to soften. For a quicker method, place beans in boiling water for 2 minutes, then cover and let sit for 1 hour to achieve a quick soak.
Combine Ingredients: In a large soup pot, add the soaked beans along with 8 cups of water, ham hock, chopped cooked ham, chopped carrots, onion, celery, minced garlic, mustard powder, bay leaves, and ground white pepper. Stir gently to combine all the flavors.
Simmer the Soup: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, stirring occasionally until the beans are tender and flavors meld.
Shred Ham Hock: Remove the ham hock from the pot and set it aside to cool slightly. Shred the meat off the bone carefully and discard bones and excess fat. Return the shredded meat to the soup pot to add extra texture and flavor.
Adjust Seasoning and Thickness: Taste the soup and add salt as needed, considering the saltiness of the ham already in the soup. If a thicker consistency is desired, purée some of the soup directly in the pot or stir in a cornstarch slurry (mix cornstarch with cold water before adding) and cook for a few more minutes until thickened.
Serve: Ladle the hot soup into bowls. It pairs perfectly with crusty bread or grilled cheese sandwiches for a complete, comforting meal. Enjoy warm to soothe your soul.

Notes

Soaking the beans overnight helps reduce cooking time and improves digestibility.
Substitute ham hock with smoked turkey for a lighter alternative without compromising flavor.
Removing the ham hock bones before serving ensures a pleasant eating experience.
If you want a creamier texture, partially blend the soup but leave some beans whole for body.
Adjust salt carefully since ham can be salty.
Leftovers taste even better the next day as flavors continue to develop.