Yummy Ham and Bean Soup

8 servings servings Prep: 15 m Cook: 2 h 30 m Total: 2 h 45 m Beginner
5.0/5 (1)
Yummy Ham and Bean Soup
This is an amazing ham and bean soup with white northern beans, ham hock or sliced ham, and classic Cajun seasonings. It’s also the perfect way to use the leftover ham bone or ham slices after Thanksgiving or Christmas. An added bonus to this recipe is its flexibility—if you don’t deem yourself a great cook, or are afraid of taking on such an endeavor, this recipe offers a lot of leeway on the amount of seasoning you include.

Ingredients

8 servings servings
  • 1 lbs Northern white beans, washed and drained
  • 1 ham hock or 1 lbs sliced ham
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 tbsp chicken bouillon granules
  • 1 can chicken broth
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp red pepper flakes
  • 2 tbsp oregano
  • 1 tbsp Tony Cachere's Cajun Seasoning
  • 2 - 3 Bay leaves
  • water
  • white rice, cooked (optional)

Step-by-Step Instructions

  1. In a heavy duty pot, such as a Magnalite, saute the chopped onion and bell pepper until tender, about 5-7 minutes.
  2. If using ham carvings without the bone, add them now.
  3. Add in the can of chicken broth, chicken bouillon granules, Worcestershire sauce and 1 quart of water.
  4. Add in the red pepper flakes, oregano, Tony Cachere’s seasoning (or salt and pepper) and bay leaves. Stir well and bring to a boil.
  5. If using a ham hock, add the hock to the broth.
  6. Finally, add the white northern beans to the broth and stir. Add water as necessary to cover the contents of the pot by 1 to 2 inches. You want to keep a good amount of liquid in the pot as it cooks so that there is plenty of broth for the soup.
  7. Bring to a boil once again and reduce heat to a slow boil (medium-low heat). Boil for 2 to 2 1/2 hours, until the beans are tender and creamy. Check occasionally and add more water if needed to maintain the liquid level.
  8. Remove bay leaves and ham hock (if using). If using a ham hock, pull the meat off the bone, chop it, and return it to the soup.
  9. Serve in a bowl over white rice if desired, or as a traditional bean soup.

Common Problems and Solutions

Q: Why are my beans still hard after cooking?

A: White northern beans need plenty of water and a good 2-2.5 hours of simmering to become tender. Make sure you maintain the liquid level throughout cooking, adding more water as needed. Old beans (over a year) may take longer to soften.

Q: Can I use canned beans instead of dried?

A: Yes, but reduce the cooking time significantly—add canned beans in the last 30 minutes just to heat through and let flavors meld. You'll lose some of that rich, creamy texture that develops from cooking dried beans in the broth, but it works in a pinch.

Q: My soup is too thick or too thin. How do I fix it?

A: Too thick? Add more water or chicken broth and simmer for 10 minutes to blend. Too thin? Mash some of the beans against the side of the pot to release their starch, which will naturally thicken the soup.

Tips and Techniques

For extra richness, saute the vegetables in a tablespoon of bacon fat or butter before adding liquids. The soup tastes even better the next day after the flavors have melded overnight in the fridge—just add a bit of water when reheating as it will thicken.

Ingredient Substitutions

  • ham hock: smoked turkey wings or neck bones
  • Northern white beans: great northern beans, navy beans, or cannellini beans
  • Tony Cachere's Cajun Seasoning: your favorite Cajun seasoning blend or salt, pepper, and cayenne to taste
  • fresh bell pepper: 2 tbsp dried bell pepper flakes

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (Magnalite preferred)
  • Large spoon for stirring
  • Knife and cutting board

Historical Context

Bean soups have been a staple of Louisiana cooking since early Acadian settlers adapted French cooking traditions to New World ingredients. The use of ham hocks and seasoning vegetables reflects the frugal, flavor-maximizing approach that defines authentic Cajun cuisine.