Mom's Ham and Bean Soup

asian european french korean side soup savory medium slow

Prep

17 min

Cook

72 min

Total

89 min

Ingredients (10)

1 ½ cups dried Great Northern beans g

4 meaty ham hocks g

5 cups water g

1 ½ cups sliced celery g

1 cup chopped onion g

1 large carrot, chopped g

3 cloves garlic, minced g

½ teaspoon dried thyme, or more to taste g

¼ teaspoon freshly ground black pepper g

1 bay leaf g

Nutrition

kcal

fat

carbs

protein

Instructions

Place Great Northern beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and transfer beans to a large stockpot.

Add ham hocks, 5 cups water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf to beans in the stockpot; bring to a boil. Reduce heat to medium-low and simmer until ham falls off the bones, about 2 hours.

Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.