My Dad loves to make soup with ham shank and beans. I also like to make bean soup but I don’t use the same spices. In fact I used very few for this soup and it was delicious. I only used a little garlic powder, salt and pepper and the ham flavor came through very well. The vegetables add a nice layer of flavor of course but this is ham and bean soup at its simplest.
Spring doesn’t seem to be happening Up North so soup is still a welcome pleasure. I bought a ham hock that had been cut into two pieces. I placed the hocks into a soup pot and added water to cover. I set the pot on the stove at medium low and covered it. I set the timer for 3 hours and let it simmer.
Three hours later the house smelled nice and hammy and the meat was falling off the ham bones. I used a slotted spoon to fish out the meat and bone pieces from the broth and set them aside on a plate to cool.
I’d cleaned and chopped carrots, celery and onion and now added them to the soup pot. I let them come to a boil then simmer over medium low heat for 20 minutes. The carrots were just beginning to be fork tender.
Meanwhile I scrubbed and cut several Yukon Gold potatoes into 1″ pieces. I also drained 5 cans of Great Northern beans. After 20 minutes of simmering I added the potatoes, beans and garlic powder to the pot. I let the soup simmer another 30 minutes, until the potatoes were tender.
The ham went in last. I’d removed it from the bones and separated it into smaller pieces. I just wanted to heat the ham through, as it had already been simmered for 3 hours. I taste tested the soup, added salt and pepper until I was happy with the seasoning.
I add the salt last as the broth and ham can add a great deal of salt to the soup. After a few minutes of heating I taste tested the soup one last time and was satisfied.
The soup was so good we had it for dinner two nights. I brought some to my Dad on our next visit and he loved it as well. The soup freezes well so we didn’t have to eat it for an entire week. We still have portions to thaw and eat when we’re in the mood for another bowl of tasty soup!
White Bean Soup
A ham and white bean soup with simple, delicious flavors.
- 1 lb ham hocks or ham shank
- 4 cups carrots; sliced
- 1 cup celery; sliced
- 1/2 cup onion; chopped
- 1/2 teaspoon garlic powder
- 5 cans Great Northern beans; drained
- 4 cups potatoes; scrubbed and cut into 1″ cubes
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Place ham hocks in a soup pot and fill with water to cover. Simmer ham hocks in covered pot for 3 hours. Remove meat and bones and set aside on a plate to cool.
Add carrots, onion, celery and garlic powder to ham broth and simmer over medium low heat for 20 minutes.
Add beans, potatoes and garlic powder and simmer another 30 minutes.
Add ham and taste test for seasoning, adding salt and pepper to taste. Simmer for a few minutes to heat the ham through, taste test one last time and serve.