Ham and Bean Soup – Smoky Perfection

Ham and Bean Soup recipes can be found anywhere but rarely are they tasteful, generally bland and mostly containing the same ingredients. Not many carry that unique twist and flavor that we yearn for. This ” Smoked ” Ham and Bean Soup Recipe has that unique twist with a new taste to leave a flavor in your mouth that will leave you yearning for more.

So take a deep breath of fresh air because from here on in it’s going to be a smoking day with a delicious reward.

You Will Need :

1 Lb. Bag Dry Great Northern Beans

1 Hickory Smoked Ham Hock

2 tsp. Wright’s Liquid Smoke Flavoring ” Hickory Style ” ( found in the condiment aisle ). I choose Wrights smoke flavoring because the only added ingredient is water and it doesn’t have that chemical taste.

1 tsp. Mustard Powder

2 Carrots, peeled and cubed

1 Large Red Onion, peeled and chopped

2 Garlic cloves, peeled and crushed / chopped

3 Fresh Tomatoes, Cored and diced

1 Celery Stalk, chopped

5 C. Chicken Stock

3 C. Water

1/4 C. Fresh Parsley, Chopped

1 Bay Leaf

1 tsp. White Pepper

OPTIONAL : 1 C. Cubed Ham

1. First you need to soak your beans for 12 hours, I prefer soaking them overnight.

This helps

  • to drastically reduce the cooking time of the beans
  • to preserve the nutrients
  • to reduce the amount of indigestible complex sugars that create “gas”.

2. After soaking the Great Northern Beans, strain the beans and rinse them.

3. Add the Great Northern Beans, 5 cups chicken stock, 3 cups water, 1 hickory smoked ham hock, carrots, parsley, tomatoes and 1 bay leaf to a large pot.

If you decide to use the chopped ham, which is optional, then you should add it now.

4. Heat to boiling, then reduce the heat and simmer for approximately 30 minutes.

5. After the pot simmers for about 20 minutes, heat a large frying pan on medium heat. Add the minced garlic, red onion, celery and 2 teaspoons of Wright’s “Hickory Style” Liquid Smoke Flavoring. Saute for 5 minutes.

6. Now add the contents of the frying pan to the large pot along with 1 teaspoon dry mustard powder and 1 teaspoon white pepper stir well and simmer for another 45 minutes. Stir Occasionally.

Note : You can pick the ham off of the ham hock and return it to the Ham and Bean Soup if your not using chopped ham. I prefer this method.

Now for a few last touches to finish off your ham and bean soup.

Stir it well and do a taste test. Does it need something? salt? more pepper? Add it now if you feel that it does.

Source by Kenneth Tireman