A simple great northern bean soup made with canned beans and flavored with ham hock, carrots, garlic, celery, and onions.
Want to create a hearty, filling homemade soup but don’t have the time. Then try this great northern bean soup. We used canned beans and flavored them with a broth made from chicken broth, water, and a ham hock.
This blend of ingredients infuses the soup with so much flavor that you can use canned beans instead of dry ones. Normally, a soup like this would take hours. However, by using Kim’s method the recipe is done in about an hour. Pretty good deal, right! So, how about we jump in the kitchen and get this soup on the stove?
Now, add in the garlic and let the mixture cook for another 30-seconds or so. At this point, it’s time to add the ham hock, thyme, sage, broth, water, salt and pepper (optional).
Then, bring the broth to a simmer and then reduce the heat to low. Go ahead and let the broth simmer for about 45-minutes. Once the soup has simmered, you can remove the ham hock if you want or leave it in.
All that’s left to do is add in the ham pieces and the canned beans. Just remember to drain and rinse the beans before tossing them into the pot.
Last, let everything simmer for another 15-minutes. Remove it from the heat and serve hot. Leftovers can be stored in a sealed container, in your fridge for up to 3-days. That’s it, your great northern bean soup is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips and F.A.Q’s:
- The longer you allow the ham hock broth to simmer, the richer the broth will become. For example, a spiced broth that simmers for 1-hour will have a richer flavor than a broth that simmers for 30-minutes.
- You can use dried beans, however, once added the soup will need to simmer for 2-4 hours depending on your desired doneness and whether or not the beans have been pre-soaked overnight.
- Don’t be afraid to add more liquid than directed. Depending on the type of pot you used, you may need to add more broth or water to keep the ham hock submerged in liquid.
- Due to fact that the soup uses broth and cured ham, it could easily become over-salted. I recommend using low-sodium broth and adding the salt and pepper once the dish is done. Do a taste test (after the final simmer) and add salt and pepper to taste.
How do you thicken ham and bean soup?
How log should you cook great northern beans?
For canned beans, we recommend simmering them for at least 15-minutes to, “cook out,” the flavor of the aluminum or tin can.
- 1 Tablespoon Cooking Oil your choice
- 1 Large Onion chopped
- 2 Carrots chopped
- 2 Ribs Celery chopped
- 1 Teaspoon Garlic (2 cloves, minced)
- 6 Cups Chicken Broth
- 4 Cups Water
- 1 Ham Hock
- 1 Teaspoon Dried Thyme
- ½ Teaspoon Ground Sage
- 12 Ounces Ham diced ham steak or leftover ham
- 62 Ounces Great Northern Beans 4 cans, drained and rinsed
- Salt and Pepper to taste
- Heat a large soup pot or Dutch oven over low to medium heat. Add the oil, onion, carrots, and celery. Cook for 3 to 5 minutes until the vegetables begin to soften then add the garlic. Cook for an additional 30 seconds to 1 minute.
- Next, add the ham hock, thyme, sage, salt, pepper, broth, and water. Bring to a boil, and then reduce the heat to a simmer. Continue to cook at a simmer for 45 minutes or longer for a richer ham flavor.
- After 45 minutes, remove the ham hock, and take off any pieces of ham. Return the ham hock to the soup. Add in the ham and beans. Stir to combine and continue to simmer for an additional 15 minutes. (Add additional water or broth as needed while the soup is simmering if the liquid appears to evaporate out.)
- Serve hot with crackers or crusty bread.
- Store leftovers in the refrigerator for up to 3 days.