northern bean and ham soup recipe

Written ByJenny Smyth Posted on
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The Best northern bean and ham soup recipe

I’ve been making this northern bean and ham soup recipe for years, and it’s a staple in our household. It’s a hearty, comforting soup that’s perfect for a chilly evening or a special occasion. The combination of tender beans, smoky ham, and rich broth is just irresistible. My kids love it when I serve it with a side of crusty bread or cornbread, and my husband always requests it when he’s feeling under the weather.

I think what I love most about this recipe is how easy it is to make. With just a few simple ingredients, you can have a delicious, filling meal on the table in under an hour. And the best part? It’s incredibly versatile.

You can serve it as a main course, or use it as a base for other soups and stews. I’ve even served it at family gatherings and potlucks, where it’s always been a hit. As for the history behind this recipe, I’m not entirely sure. But I do know that bean soups have been a staple in many cultures for centuries.

From the ancient Greeks to modern-day Americans, beans have been a reliable source of protein and comfort. And with the addition of ham and vegetables, this soup becomes a truly satisfying meal. One thing that sets this recipe apart from others is the use of dried beans. While canned beans are convenient, there’s something special about using dried beans that just can’t be replicated.

Plus, they’re so much healthier! With their lower sodium content and higher fiber levels, dried beans are the clear winner in my book. In terms of technique, I like to start by soaking my dried beans overnight to ensure they’re nice and tender. Then, I simply sauté them with some onions and garlic until they’re soft and fragrant.

From there, it’s just a matter of adding in the ham, broth, and vegetables before simmering everything together until it’s nice and thick.

Northern Bean and Ham Soup

4.8 from 1680 votes

A hearty and comforting soup made with tender northern beans and smoky ham hocks. This rustic dish is perfect for cold days, offering a rich broth and satisfying texture.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 pound dried northern beans, soaked overnight and drained
1 meaty ham hock (about 1 pound)
1 tablespoon olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups water
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil in a large soup pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the drained northern beans, ham hock, chicken broth, water, bay leaf, dried thyme, and black pepper, and bring the mixture to a boil over high heat.
5Reduce the heat to low, cover the pot, and let the soup simmer gently for 2 hours, or until the beans are tender and the ham hock is falling apart.
6Check the beans for doneness by pressing one against the side of the pot; it should mash easily.
7Remove the ham hock from the pot and set it aside until cool enough to handle.
8Shred the meat from the bone, discarding the skin and fat, and return the shredded ham to the soup.
9Stir in the salt, adjusting to taste, and discard the bay leaf.
10Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

🔧Equipment

Large soup pot or Dutch oven (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2.5g❤️Cholesterol: 30mg🧂Sodium: 680mg🌾Total Carbs: 40g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a thicker soup, mash about 1 cup of the cooked beans against the side of the pot before adding the ham back. Soaking the beans overnight reduces cooking time; if you skip soaking, expect an additional 30 to 45 minutes of simmering.

Watch Video Of How Northern Bean and Ham Soup Works

This northern bean and ham soup recipe is always a good idea – whether you’re serving it up as a main course or using it as a base for other soups and stews. One of my favorite things about this recipe is how versatile it is – you can serve it hot or cold, with crusty bread or over rice.

The possibilities are endless! When storing leftovers, be sure to let them cool completely before refrigerating or freezing them.

Reheating is simple – just toss everything into your slow cooker or microwave-safe bowl and heat until warmed through.

❓ Frequently Asked Questions About Northern Bean and Ham Soup

Q1: What type of beans should I use for this recipe?

A1: For this recipe, you’ll want to use northern white beans or cannellini beans. These types of beans hold their shape well when cooked and have a mild flavor that pairs perfectly with the smoky ham.

Q2: Can I use canned beans instead of dried?

A2: While canned beans are convenient, they’re not the best choice for this recipe. Dried beans have more texture and flavor than their canned counterparts.

Q3: How long does this soup take to cook?

A3: This soup cooks relatively quickly – about 45 minutes to an hour from start to finish. Just be sure to soak your dried beans overnight to save time in the long run.

Q4: Can I make this soup ahead of time?

A4: Yes! This soup freezes beautifully, making it perfect for meal prep or last-minute lunches at work.

Q5: Is this soup suitable for vegetarians?

A5: While this soup does contain ham, you can easily substitute in some vegetarian-friendly alternatives like tempeh or seitan if you’re looking for a meat-free option.

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