Go Back
–+ servings
Great Northern Bean Soup | Can't Stay Out of the Kitchen | this is one of the BEST #HamAndBeanSoup #recipes I've ever eaten. This fantastic #GooseberryPatch #soup is hearty, filling, satisfying & irresistible comfort food. It's absolutely awesome served with #cornbread crumbed into it. Our company loved it! Great way to use up leftover #holiday #ham. #pork #GreatNorthernBeans #GreatNorthernBeanSoup #GlutenFree #ham #potatoes #carrots

Great Northern Bean Soup

Teresa Ambra
Great Northern Bean Soup is one of the best Ham and Bean Soup recipes we've ever eaten. This amazing soup is chocked full of ham and veggies. It's hearty, filling, satisfying and some of the best comfort food you'll ever eat. This is a terrific way to use up leftover holiday ham. We found it was absolutely irresistible served with Bacon Cornbread crumbled into it!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 172 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 wooden spoon
  • 1 vegetable peeler
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 1 lb. pkg. Great Northern Beans dry, rinsed
  • 8 to 12 cups water (see note below)
  • 1 1/2 lbs. ham bone
  • 2 cups ham diced
  • 1 lb. petite red potatoes quartered
  • 2 large carrots peeled and sliced thinly
  • 2 ribs celery diced
  • 1 medium onion chopped
  • 1 leek green top removed, washed thoroughly, diced (optional, but better if added)
  • 3/4 tsp. dried thyme plus more for garnish, if desired
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 2 drops hot pepper sauce to taste

Instructions
 

  • Rinse beans.
  • Pick through beans and discard any stones or bad beans.
  • Combine beans with 8 cups water in a large stock pot or Dutch oven.
  • Bring to a boil.
  • Reduce heat and simmer for 2 minutes.
  • Remove Dutch oven from heat.
  • Cover with lid and allow beans to stand for one hour.
  • Bring beans to a boil again; add ham bone.
  • Reduce heat to low and simmer for one hour.
  • Remove ham bone.
  • Cool and remove meat from ham bone.
  • Cut ham chunks into small dice.
  • Add meat to ham broth in Dutch oven.
  • Add diced ham and remaining ingredients.
  • Cover with lid.
  • Simmer soup until vegetables are tender, approximately 30 minutes.
  • Serve with cornbread.

Notes

NOTE: The beans seemed to absorb all the water, so I added an additional four cups of water when I added all the veggies.
 
NOTE: The ham bone needs to be meaty enough to yield 2 cups of diced ham once cooked off. If not, add additional ham to achieve a full two cups of meat.
 
NOTE: This is a great Bacon Cheddar Cornbread recipe if you're looking for a gluten free cornbread to add to this meal.
 
Recipe adapted from Gooseberry Patch.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 172kcalCarbohydrates: 21gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 470mgPotassium: 568mgFiber: 5gSugar: 2gVitamin A: 2609IUVitamin C: 8mgCalcium: 66mgIron: 2mg
Keyword beans, carrots, gluten free, ham, main dish, pork, potatoes, soup
Tried this recipe?Let us know how it was!