Classic Ham & Bean Soup

From the Blog of Susie Gall @ Simply Sated

Prep time, 8 hours for soaking beans; Cook time, 2 hours; Total time, 10 hours. Serves: 6-8 79be840a3fa723606a74d45545a1dd21

White beans & ham simmered w/onions, carrots, celery, seasonings and a few secret ingredients until magic happens.


  • *NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
  • 1 lb Great Northern Beans, Navy or Cannelloni beans can be substituted
  • Water to cover beans while soaking
  • 4 cups chicken stock
  • 4 cups water
  • 1 ham hock or ham bone
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 sweet yellow onion, peeled & diced
  • 5 carrots, peeled cut into ⅛” slices
  • 2 stalks celery, cut into ⅛” slices (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian Herb or dried thyme
  • 1 teaspoon dry mustard
  • 2 teaspoons ground black pepper
  • 1 teaspoon Kosher salt (possibly, but taste first)
  • ¼ teaspoon nutmeg
  • 3 bay leaves
  • 2 cups cooked ham, cubed
  • 4-6 bacon strips
  • Hot sauce – (optional)
  • Garnish: Chopped parsley or cilantro
  • Corn bread for serving


  1. Rinse beans (remove any that are discolored), place in large bowl, cover with water and soak beans overnight.
  2. The next day:
  3. Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
  4. Add carrots, onions and celery and saute until tender.
  5. Add garlic and cook 30 seconds more.
  6. Drain & rinse beans then add beans to the sauteed vegetables.
  7. Add all other soup ingredients to the beans & vegetables.
  8. Bring to a boil, then reduce temperature to LOW and simmer 2 hours. Stir periodically.
  9. When ready to serve, remove bacon strips, ham hock and bay leaves. *(If using a ham bone, remove any ham meat and add ham back into soup. Discard ham bone.)
  10. If desired, add a dash or two of hot sauce.
  11. Serve with corn bread and garnish with fresh cilantro or parsley.
  12. Enjoy!

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