In stock

Ham and Bean Soup

Ham and Bean Soup is one of our all time favorite comfort foods

Stock:  There’s nothing better than homemade stock. To make the Ham Stock you should have already been saving all the vegetable scraps from earlier cooking.  Fill a 1 gallon sealable baggie and store it in your freezer until it is full. This is a great way to avoid being wasteful, save money and create the best homemade stock.  For chicken stock do the same process but use chicken bones instead of ham or pork bones.  Leave out the bones and make your own vegetable stock.

Heat a large pot filled with 6 quarts of water and at least 1 gallon baggie’s worth of veggie scraps. Mine had carrot, celery, leek, garlic, onion, shallots and even pepper scraps. Add the pork bones (if they have meat left on them even better). Add 1 teaspoon of Butchers Cut Black Pepper. Bring to a boil, lower to a simmer and cook until ½ the liquid remains.  Strain out the veggies and return the liquid to a simmer.  Cook again until only 5 cups of liquid remain. Season with Hickory Smoked Salt (Fine), to taste.

Soup: Rinse the beans, then cover with water and soak overnight.  Heat a heavy bottom pot or Dutch oven to medium high heat.  Add the chunks of bacon, ham, onion, carrots, and celery.  Cook for 5 minutes.  Pour the ham stock into the pot and then add Hickory Smoked Salt (Fine)Butchers Cut Black PepperDried ThymeWhole Leaf Marjoram, and Rubbed Sage.  Bring to a boil and then reduce to a simmer.  Drain the beans and then add to the soup.  Cover and cook on low for 1 hour. 

More Information
SKU R228

Ham Stock

- 6 quarts (24 Cups) water

- 1 pound pork bones

- 1 gallon plastic zip-type baggie veggie scraps

- 1 teaspoon Butchers Cut Black Pepper

- 1 tablespoon Hickory Smoked Salt (Fine)


- 2 cup dried great northern beans

- 5 cups Ham Stock

- 4 ounces smoked slab bacon, ½” chunks

- 4 ounces Tasso ham, ½”chunks

- 1 tablespoon Hickory Smoked Salt (Fine)

- 1 teaspoon Butchers Cut Black Pepper

- 1 teaspoon Dried Thyme

- ½ teaspoon Whole Leaf Marjoram

- ¼ teaspoon Rubbed Sage

- ½ large onion, chopped

- 3 medium carrots, diced

- 3 celery stalks, diced

Tips Notes

Can also be prepared in a slow cooker on low for 8 hours.

Tasso Ham is lean, spicy cured meat that’s hand-crafted from pork belly.  A specialty of Cajun cuisine.

Prep Time 10 Minutes
Cook Time 60 Minutes
Total Time 70 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
Write Your Own Review
You're reviewing:Ham and Bean Soup
To Top