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Northern Bean & Smoked Ham Soup

Put your holiday ham bone to good use and make this cozy Northern Bean & Smoked Ham Soup. Perfect for the stove top or slow cooker, this hearty soup is filled with tender beans, veggies, and smoky ham all swimming in a rich and flavorful broth, with added depth from our hickory maple Lumberjack blend. 

Northern Bean & Smoked Ham Soup

Difficulty: Easy
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Serves: 6-8

Ingredients:

1

Ham Bone

2

Bay Leaves
2 T Butter
1 T Yellow Onion, chopped
Carrots, diced
Celery Ribs, chopped
Garlic Cloves, minced
2 tsp Lumberjack Hickory Maple 
1/4 tsp Fresh Thyme, chopped
28 oz.  Northern Beans, canned, drained
4 1/2 cups Ham Stock
1 1/2 cups Chicken Stock
1 1/2 cups  Leftover Ham, smoked
1 T  Italian Parsley, chopped

 

Instructions:

  1. Place leftover ham bone in large stock pot, along with any vegetable peels from prepping. Top with cold water, add 2 bay leaves, and bring to boil. Reduce to simmer, and cook, uncovered 2 hours. Cool, remove ham bone and pick off any ham left on the bone and set aside. Strain the stock, set aside.

  2. In a large sauce pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery and sauté 5 minutes. Then add garlic, Lumberjack Hickory Maple, and thyme. Cook another 3 minutes, then stir in Northern Beans.

  3. Add stock and shredded ham. Bring to boil, then reduce to simmer. Simmer for 30 minutes. Stir in parsley and serve hot.

To make in a slow cooker: 

Stir together ham and chicken stock, bay leaves, Lumberjack Hickory Maple, thyme, salt, pepper, garlic, celery, carrots, and onion in a 5- to 6-quart slow cooker. Place ham bone in the center of mixture; cover and cook on high for about 6 hours. Remove ham bone; let stand until cool enough to handle. Remove meat from bone, shred, and stir into soup. Stir in canned Northern Beans and serve. 

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