Great Northern Bean Soup with Ham Hocks
Inside: How to use dried beans and ham hocks to create a flavorful, healthy, one-pot meal the whole family will love. Get my tricks for achieving a creamy consistency and the simple seasonings that add depth to every spoonful.
This white bean soup with ham and kale is a flavorful, budget-friendly dish made with dried Great Northern beans, smoky ham hocks, and tender greens—hearty, wholesome, and easy on the wallet. I’ll share two methods for soaking the dried beans and my tips for giving the white bean and ham soup extra body and creaminess.
I always keep one or two bags of dried beans in my pantry because they’re delicious, nutritious, fiber-rich, and economical. They’re perfect as a side dish, like in this Braised Kale and White Beans recipe, and they make the best soups.
You can use practically any legume to make a homemade soup, and it’s always a hit with the family. Some reader favorites include this Black Bean Soup with Ham, Red Bean and Sausage Soup, this outstanding Lentil Soup Recipe and the ever-popular Ham Bone Split Pea Soup.
Yep, legumes. You’ll love the infinite flexibility offered by this cheap pantry staple.
Why this recipe works:
- Deep, Smoky Flavor from Ham Hocks: Smoked ham hocks are a powerhouse ingredient, imparting a rich, smoky depth to the broth, enhancing its body, mouthfeel, and overall flavor.
- Creamy Texture Through Bean Purée: By blending a portion of the cooked beans and their liquid, the soup achieves a naturally creamy consistency without adding cream.
- Economical and Meal-Prep Friendly: Utilizing affordable ingredients like dried beans and ham hocks, this recipe yields a large batch, making it ideal for feeding a family or preparing meals ahead of time.
- Nutritious and Hearty Ingredients: Incorporating fresh kale adds nutritional value and a satisfying chew to the ham and Great Northern bean soup.
Ingredients:
- Dried White Beans–(I used Great Northern beans, but you can also substitute dried Navy beans or Cannellini Beans (white kidney beans).
- Water–for rehydrating the dried legumes and for making the soup.
- Smoked Ham Hocks–made of fat, bone and connective tissue, this adds a blast of smoky flavor and body to the soup.
- Dried Bay Leaves–adds a nuanced aroma and flavor to the broth. Though bay leaves have a certain menthol quality, it’s not dominant, but rather enhances the stock.
- Diced Ham–adding extra ham to the Northern bean soup gives it more heft. If you don’t have any leftover ham on hand, use a small package of diced ham or cut up a ham steak into bite-sized pieces (Bonus if it comes with a piece of bone, toss that into the pot as well).
- Carrots–for sweetness, color and a pop of beta carotene.
- Celery–part of the traditional mirepoix (celery, carrots, onion) it adds a vegetal quality and balances the flavors.
- Onion–I use yellow onion for this soup recipe, but you could also use sweet onion (Vidalia or Walla Walla), or white onion. Red onion will work, but the color might be distracting.
- Curly Kale–tougher and more fibrous than spinach, kale holds up to simmering in the soup while providing a satisfying texture and chew. I prefer the curly variety to dinosaur or Tuscan kale, but you can substitute it.
Step-by-step instructions:
- Sort through the dried beans and remove any foreign particles or pebbles and damaged legumes. Cover the beans with at least two inches of water and either soak overnight.
For quick soak: bring the beans and water to a boil; cook for one minute then covering the pot tightly with the lid and remove from the heat to sit for one hour.
Once the beans have been rehydrated, they’re ready to cook.
2. Drain the soaking water from the rehydrated legumes and add the ham hocks and bay leaves to the pot. Add 8 cups of water and bring the pot of beans to a boil. Reduce the heat to a simmer and place the lid on the pot so it sits slightly askew (allowing some steam to escape. Simmer for 1½ hours or until the beans are tender.
Test for doneness by fishing out a bean and tasting it. The beans should be soft all the way through, but not mushy.
3. Once the white beans are tender, remove the ham hocks and bay leaves. Ladle out 2 cups of beans and cooking liquid and reserve.
4. Add the mirepoix (carrots, onions and celery) to the cooked beans.
5. Stir in the diced ham (if using) and bring the pot of soup to a simmer. Cook for 15-20 minutes or until the vegetables are tender and the soup is savory and fragrant.
6. Using a regular blender or immersion blender (or mini food processor) puree the reserved beans and their liquid until the mixture is smooth and creamy. Transfer the puree back to the pot of soup and stir to combine. This ensures a creamy consistency and velvety texture. It also gives the soup a thicker, richer appearance.
7. Stir in the chopped kale and simmer until the leaves have wilted and are tender.
8. Taste the soup for seasonings and adjust if necessary, adding extra salt, pepper, or even a sprinkle of Parmesan cheese.
Pro-Tips:
- You can use my timing for simmering the Great Northern beans as a guideline, not a hard-and-fast rule and you never really know how long the legumes sitting on the shelf in the market are–and old beans can take longer to cook, so it’s important to test one by biting one in half to see how tender it is.
Swaps and Variations:
- Use smoked turkey legs or wings in place of ham hocks; after the soup has cooked, remove the meat from the turkey to add it back to the pot.
- Instead of kale, use other hearty greens such as collards, or escarole.
- Swap chopped leeks for the onions for a softer flavor.
- Add 1-2 cloves of minced garlic when you add the kale for an extra punch of flavor.
- If you like a little spice, add ¼-½ teaspoon of crushed red pepper flakes.
- Add a rind of Parmigiano Reggiano to the soup as it simmers for more umami depth.
FAQs
Great Northern Beans are related to kidney beans and pinto beans. When cooked this mild, delicate white bean is creamy, soft and utterly perfect for this northern bean soup.
Not really. Though they are both white beans, Great Northern beans are larger and have firmer skins than Navy beans. However, you can substitute navy beans or Cannellini beans (a.k.a. white kidney beans) in this recipe.
Ham hocks come from the pig’s hind legs, just above the ankle but below the ham. They’re made up primarily of fat, bone, gristle, and connective tissue; however, when smoked, this section can be a flavor bomb to many dishes. Though you won’t get any meat from a smoked ham hock, they’ll infuse anything with their rich, smoky flavor and contribute a luscious, satiny mouth feel to soup broths and stews – like this bean and ham hock soup.
Yes. Add the soaked Northern beans to the slow cooker and cover with fresh water. Then add the bay leaves and ham hocks. Cover with the lid and turn the slow cooker on “low.” Simmer for 5-6 hours or until the beans are tender but not mushy.
Absolutely. Add the soaked beans to the Instant Pot with the bay leaves and ham hocks and cover with water. (Be sure not to overfill the vessel beyond the “Maximum fill” line). Turn on High Pressure and be sure the pressure valve is sealed. When the pressure is reached, cook for 30 minutes. Let the pressure fall naturally.
Make ahead:
- Soaking the dried beans overnight is the gentlest way to rehydrate them. I recommend covering the beans with water and covering the pot before going to bed. The next morning the dried legumes will be fully hydrated and ready for cooking.
Storage:
- I recommend cooling the soup to room temperature before refrigerating, especially if you plan to store it in the Dutch oven. The soup will hold its heat for a considerable time–so to avoid warming the contents of your refrigerator, give the soup time to rest, uncovered.
- Store leftover ham, white bean kale soup in an airtight container in the fridge for 5-7 days.
- Meal prep a weeks worth of lunches by divvying up the soup into individual containers to store in the fridge.
Reheating:
- You can reheat soup in a saucepan over medium-high heat until the contents are hot.
- Reheat in a microwave-safe bowl or container in 45-second bursts, stirring after each, until the soup is hot.
Freezing:
- This soup freezes well (even with the kale). Ensure it’s stored in a freezer-safe container for up to 2-3 months.
- Defrost before reheating.
Great Northern Bean Soup is ideal for cooler weather and since it makes a large pot, it will easily feed the whole family The kale is tender, but toothsome, and the creamy ham and white bean soup is warm and satisfying from the first bite to the last.
More white bean soup recipes:
- Kale White Bean and Meatball Soup
- Leftover Turkey & Bean Soup with Kale
- Navy Bean Sausage and Escarole Soup
What to serve with ham hock bean soup:
- Cheddar Chive Popovers
- Hatch Pepper Skillet Cornbread
- Country Ham Biscuits with Apricot Butter
- Amish Bread Recipe
- Seasoned Oyster Crackers
Great Northern Bean Soup with Ham Hocks
SPECIAL EQUIPMENT:
- Dutch Oven
- Blender regular or immersion.
INGREDIENTS:
- 16 ounces dried great northern beans can use navy beans or cannellini.
- 8 cups water plus more if needed
- 2 ham hocks
- 2 bay leaves
- ½ pound diced ham (I use a ham steak, diced – and add the bone to the soup)
- 3 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1 medium onion peeled and chopped
- 2 cups kale tough stems removed, chopped
DIRECTIONS:
- Pour 16 ounces dried great northern beans into a large heavy stockpot. Using your fingers, sift through the beans to find and remove any foreign materials or damaged beans. (I have found a stone or two in my beans before – so don't skip this step).
TO SOAK DRIED BEANS OVERNIGHT:
- For overnight soak: Add enough water to the pot to cover the beans thoroughly with about 2 inches of additional water resting atop the legumes. Place the lid on the pot and let it soak overnight.
FOR QUICK-SOAKING BEANS:
- Short on time? Quick soak your beans: Place beans in a large saucepan with 6-8 cups of water. Bring to a rapid boil on medium high heat. Boil 2 more minutes. Remove from heat; cover and let stand one hour.
TO MAKE WHITE BEAN SOUP WITH HAM HOCKS:
- Drain beans and add 8 cups water, 2 ham hocks and 2 bay leaves to beans. Cover and bring just to a boil over medium-high heat. Reduce heat to low and simmer gently with lid tilted, about 1½hours, until beans are tender. Remove from heat.
- Ladle out about 2 cups of beans and cooking liquid and set aside. ½ pound diced ham along with the ham bone if you have it, 3 medium carrots, 2 stalks celery and 1 medium onion to beans and simmer 15-20 minutes until vegetables are tender.
- Meanwhile, blend the reserved beans and liquid until smooth. Pour the puree into the soup pot and stir. Add 2 cups kale, cover, and simmer 10-15 minutes more, until the kale is tender. Serve.
RECIPE VIDEO:
NOTES:
NUTRITION:
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