Mom's Ham and Bean Soup

Mom's Ham and Bean Soup
  • 1 1/2 cups dried Great Northern beans
  • 4 meaty ham hocks
  • 5 cups water
  • 1 1/2 cups sliced celery
  • 1 cup chopped onion
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf


  1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stockpot.
  2. Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf with beans in the stockpot; bring to a boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
  3. 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.

04/24/2018
Mom's Ham and Bean Soup, recipe PT15M PT1H 5 455 calories

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