Holiday Ham White Bean Soup

When you smoke a Holiday Ham, there will be leftovers. After all of the omelettes and sandwiches, what better way to eat a smoked ham than to flavor a delicious bean soup on a frosty night? This soup is easy and the smoke from the ham as well as the smoke from simmering the pot on the Big Green Egg adds a smoky goodness to this easy cold-weather favorite.

Recipe Type: Entrée

Author: Jennifer Hill
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 6 to 8
(Recipe Below)
Add Extra Virgin Olive Oil to the cast iron dutch oven along with diced onion. Sauté until transparent and add celery. Sauté a few minutes more and add fresh garlic cloves, thyme, white pepper and Dizzy Pig Bayou-ish seasoning.
Add soaked beans and bay leaves.

 

Hbeansoup_hamAdd ham bone and ham pieces.

 

 

Add chicken broth to cover ham and vegetables and simmer over indirect heat at 325°F for about 3 1/2 hours. I left the lid off to get the most smoke flavor from the grill.

Holiday Ham White Bean Soup

Ingredients:
  • Leftover Bone-in Ham (Smoked or Unsmoked), meat carved off and chopped: about 3 cups
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, diced
  • 3 Ribs of Celery, diced
  • 2 Cloves of Garlic, crushed
  • 2 Tsp Dried Thyme Leaves
  • 1/2 Tsp White Pepper
  • 1/2 Tsp Black Pepper
  • 2 1/2 Tsp Dizzy Pig Bayou-ish Seasoning
  • 2 – 3 Bay Leaves
  • 1 lb. Bag White Beans, rinsed and soaked overnight
  • 1 oz box Chicken Broth (or use homemade)

Equipment:

  • 5 – 7 quart Cast Iron Dutch Oven

Instructions:

  1. Add Olive Oil to Dutch Oven and heat slightly.*
  2. Add the diced onion and sauté until transparent.
  3. Add the diced celery and sauté for a few minutes.
  4. Add crushed garlic, thyme, peppers, Dizzy Pig seasoning and bay leaves, adding more oil if too dry. Sauté for a few minutes.
  5. Set up grill for indirect cooking and stabilize temperature of the grill at 350°F. Add grate to grill.
  6. Add soaked beans and mix in. Add ham bone and chopped ham.
  7. Cover with chicken broth (add water if necessary).
  8. Set Dutch Oven on grate without pan lid.
  9. Cook soup for about 3–4 hours or until ham falls off the bone, checking that the temperature stays at 350°F and the soup is simmering gently.
  10. Remove from heat and cover with lid.
  11. Serve with crusty french bread or fresh baked corn bread.
* You can start this soup on the stove and finish the cooking on the Big Green Egg if it’s easier. All of that opening and closing of the lid might ramp up the heat.

Happy BBQing!

 

 

Leave a Comment

No comments yet.

Leave a Reply

show
 
close