Great Northern Bean Soup with Ham Hocks

white bean soup with ham hocks and kale.

4.10 from 31 votes

Great Northern Bean Soup with Ham Hocks

Make a cozy ham and bean soup using dried legumes, ham hocks, fresh kale, and other veggies in a single Dutch oven or large soup pot for a budget-friendly family meal everyone will enjoy.

Course Soup

Cuisine American

Keyword baked ham, bean soup, kale, white beans

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free

Prep Time 30

Total Time 2 40

Servings

Calories 506.9kcal

Author Lisa Lotts

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

Instructions

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.

Video

Notes

If the soup gets too thick, add water about a half cup at a time, until you achieve the desired consistency.

Each Serving size is about 1 3/4 cups.

Nutrition