Name: Classic Ham and Bean Soup – TRADITIONAL
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8
Ingredients: House of Meats Smoked Ham Hock, Smoked Ham Shank, Half Smoked Picnic Ham, Ham Slice or leftover ham bone. If it says, "HAM" it will work! In my opinion the more meat the better.; Dried white beans, such as Navy or Great Northern, rinsed and soaked overnight, then drained.; 1 Medium Onion, diced; 3 Cloves Garlic, minced; 4 cups Low Sodium, fat free chicken stock ( 4 cups - 32 ozs.); 6 cups Water; 2 Dried Bay Leaves; 1 (14.5 ounce) can of Diced Tomatoes, undrained (no added salt if you can find them).; 1 cup Carrots, peeled and sliced; 1 cup Celery, sliced; 1 tsp Dried Thyme; 3 tbsp Brown Sugar; 2 dashes Liquid Smoke, optional.; ½ Lemon, juiced

RatingDifficultyBeginner

Classic Ham and Bean Soup can be made with a leftover ham bone or a purchased ham hock and cubed smoked ham. It's the perfect ham and bean soup recipe for your leftover holiday ham or when you just have a taste for a delicious, comforting soup! All meat items are available at House of Meats. You may order online at HOMSHOP.APP, prepay and pick up curbside.
Renee's Kitchen Adventures

Yields8 Servings

Prep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins

House of Meats Smoked Ham Hock, Smoked Ham Shank, Half Smoked Picnic Ham, Ham Slice or leftover ham bone. If it says, "HAM" it will work! In my opinion the more meat the better.You should have a minimum of 1 Ham Bone and 8 ozs. of Fully Cooked Lean Ham, diced.

Dried white beans, such as Navy or Great Northern, rinsed and soaked overnight, then drained.

1 Medium Onion, diced

3 Cloves Garlic, minced

4 cups Low Sodium, fat free chicken stock ( 4 cups - 32 ozs.)

6 cups Water

2 Dried Bay Leaves

1 (14.5 ounce) can of Diced Tomatoes, undrained (no added salt if you can find them).

1 cup Carrots, peeled and sliced

1 cup Celery, sliced

1 tsp Dried Thyme

3 tbsp Brown Sugar

2 dashes Liquid Smoke, optional.

½ Lemon, juicedA small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright.

In 6 quart dutch oven or similar sized stock pot sprayed with cooking spray, on med heat, cook onion until softened ( about 5 minutes) . Add garlic and cook for a minute or so longer. Add beans, chicken stock, water, bay leaves, and ham hocks. ( if you have a smoked ham slice with the bone in...cut around the bone and drop that into the soup with the ham hock, then remove when beans are done) Bring to boil and then reduce heat to simmer. Cover loosely and simmer for about 2 hours, or until beans are tender. Remove ham hock and discard. Skim off any visible fat from top.

Add in canned tomatoes, carrots, celery, diced ham and thyme. Continue to simmer until vegetables are tender. ( about another 30 minutes to an hour).

Remove bay leaves and discard. Add in brown sugar, liquid smoke and lemon juice. After testing broth, season with salt and pepper. ( you may not need any salt at all)

Optional....take a potato masher and mash up some of the beans and veggies on the bottom and stir for a thicker soup! ( I did do this!)

Serve with Bob & Emma Jean's Kentucky Corn Bread and Butter. Look for their recipe on House of Meats recipe site.

CategorySoupTags#bestbeansoupever, #comfortfood, #ham, #ham&beansoup, #soup, #traditionalbeansoup

Ingredients