Ham and Bean Soup

jason williams
jason williams @ThePrancingPig
Columbus, Ohio Area

This isn't the most traditional way of making ham and bean soup but still has amazing flavor. I didn't use ham hock, ham shank or bacon which seems to be common. We used a homemade ham stock that we had in the freezer made from the bone of a spiral ham. For the ham chunks I used a combination of leftover ham from a holiday meal and the last bit of the ham I smoked this past summer. If you don't have smoked ham or double smoked in my case you can use a smoked turkey leg and let it simmer in the pot. Or even a drop or two of liquid smoke just to give the extra depth of flavor. Also used the dehydrated onion in place of fresh chopped because it seemed like it would just get lost in there. The only thing I might do differently next time is add spinach or another green to the party.

Ham and Bean Soup

This isn't the most traditional way of making ham and bean soup but still has amazing flavor. I didn't use ham hock, ham shank or bacon which seems to be common. We used a homemade ham stock that we had in the freezer made from the bone of a spiral ham. For the ham chunks I used a combination of leftover ham from a holiday meal and the last bit of the ham I smoked this past summer. If you don't have smoked ham or double smoked in my case you can use a smoked turkey leg and let it simmer in the pot. Or even a drop or two of liquid smoke just to give the extra depth of flavor. Also used the dehydrated onion in place of fresh chopped because it seemed like it would just get lost in there. The only thing I might do differently next time is add spinach or another green to the party.

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Ingredients

  1. 1 lbham rough chopped
  2. 1 lbdried great northern beans
  3. 1 gallonhomemade ham stock
  4. 1 cupfinely chopped carrots
  5. 1 cupfinely chopped celery
  6. 2bay leaves
  7. 2 tbspdehydrated onion flakes
  8. 1 tspgranulated garlic
  9. 1/2 tspwhite pepper
  10. 1 tspdried thyme
  11. 1 tbspOrganic No-Salt Seasoning (Costco brand)

Cooking Instructions

  1. 1

    Soak the beans overnight in cold water.

  2. 2

    Finely chop the carrots and celery into pieces no larger than a 1/4 inch. They should be about the same size as the beans.

  3. 3

    Rough chop ham into about one inch chunks. Combine all ingredients and simmer for at least 4 hours until the beans are tender.

  4. 4

    Once the beans are tender and the broth has started to become a bit cloudy from the beans starting to breakdown use the back of a ladle and mash a few times. This will add a slightly thicker creamier texture, an immersion blender can be used too. Serve with biscuits or cornbread.

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jason williams
jason williams @ThePrancingPig
on
Columbus, Ohio Area
I have always been in love with flavor combinations even before I was allowed to use the stove by myself. I would come home from school and test out what was on hand with what I could maybe cook in the microwave. Little did I know I was starting down a life long journey of exploring flavors and recipes that I love and share with the people I care the most about.https://www.instagram.com/theeclecticcook/https://pin.it/vuncaiso65qrkl
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