Ham and Red Bean Soup (Print Version)

Smoky ham and tender red beans combine with Creole spices for a flavorful, comforting dish.

# Ingredient List:

→ Meats

01 - 1 lb smoked ham hock or leftover ham bone
02 - 8 oz diced smoked ham

→ Beans

03 - 1 lb dried red beans, soaked overnight and drained

→ Vegetables

04 - 1 large yellow onion, finely chopped
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 2 bay leaves
09 - 2 green onions, thinly sliced for garnish
10 - 2 tablespoons chopped fresh parsley for garnish

→ Liquids

11 - 8 cups low-sodium chicken stock or water

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper, adjust to taste
15 - 1 teaspoon dried oregano
16 - 1 teaspoon freshly ground black pepper
17 - 1 teaspoon kosher salt, plus more to taste
18 - 1/2 teaspoon white pepper, optional
19 - 1/2 teaspoon hot sauce, optional

→ Accompaniment

20 - Cooked long-grain white rice for serving

# How-To Steps:

01 - In a large Dutch oven or soup pot, heat a splash of oil over medium heat. Add the onion, bell pepper, and celery. Sauté for 5 to 7 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the soaked and drained red beans, smoked ham hock, diced ham, bay leaves, thyme, smoked paprika, cayenne, oregano, black pepper, white pepper if using, and salt.
04 - Pour in the chicken stock or water and bring to a boil. Reduce heat to low, cover partially, and simmer for 2 hours, stirring occasionally.
05 - After 1 hour, check the beans for tenderness. Continue simmering until the beans are creamy and the meat is falling off the bone.
06 - Remove the ham hock. Shred any meat from the bone and return it to the pot; discard the bone and excess fat.
07 - Taste and adjust seasoning with more salt, black pepper, or hot sauce if desired.
08 - Serve hot over cooked rice, garnished with green onions and parsley.

# Helpful Tips:

01 -
  • It's a one-pot wonder: Everything happens in one Dutch oven, and the cleanup is forgiving compared to the comfort it delivers.
  • Smoky, layered flavor that builds: The ham hock and paprika create depth that tastes like it's been simmering for generations, not just two hours.
  • Naturally feeds a crowd: Six servings means leftovers, and this soup genuinely improves the next day when the flavors marry overnight.
02 -
  • Soaking the beans overnight isn't lazy cooking, it's smart cooking: It cuts the cooking time in half and prevents that grainy texture that comes from beans rushed through boiling.
  • The ham hock is irreplaceable: I learned this by trying a shortcut with just diced ham; the broth was tasty but hollow because it missed the bone's marrow and the smoke's depth.
  • Partial covering matters more than you'd think: A fully covered pot steams and makes soup cloudy; uncovered, it evaporates too fast; the sweet spot is one edge of the lid slightly ajar.
03 -
  • Invest in a good Dutch oven: The heavy bottom prevents scorching, and the shape helps heat distribute evenly during that long simmer.
  • Don't skip the smoked paprika: It's the difference between a good soup and one that tastes like it came from someone's grandmother's kitchen in New Orleans.
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