Recipe Details

• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 8 servings

Ingredients

• 1 large smoked ham bone
• 1 lb dried Great Northern or navy beans
• 6 cups chicken stock
• 1 medium onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 8 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 teaspoons smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

1. Rinse the dried beans thoroughly and soak overnight if desired for faster cooking.
2. Add the ham bone, beans, chicken stock, onion, carrots, celery, garlic, bay leaves, oregano, rosemary, thyme, smoked paprika, salt, and pepper to a large stockpot or slow cooker.
3. Bring to a boil, then reduce heat and simmer gently for 2½ to 3 hours, or until the beans are tender and the ham easily falls from the bone.
4. Remove the ham bone and allow it to cool slightly.
5. Shred any meat from the bone and return the ham to the soup.
6. Discard the bay leaves and stir in the fresh parsley.
7. Taste and adjust seasoning as needed before serving.

Tips

• If using a slow cooker, cook on LOW for 8–10 hours or HIGH for 5–6 hours.
• Add extra stock if the soup becomes too thick during cooking.
• This soup freezes beautifully for up to 3 months.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.