Potato, Ham & Yellow Bean Soup

Prep Time: 20 minutes
Cook Time: 2 hours (20 minutes active)
Serves: 6

This Potato, Ham & Yellow Bean Soup is the perfect blend of smoky, savoury flavors and creamy richness.   You can start from scratch by simmering a whole pork hock, or you can use a leftover ham bone and juices.  This recipe was always made by Kirstie’s Oma, when yellow beans were plucked fresh from her garden.  But we make this soup year-round!  Check out our Ham Dinner 2024 post for more ways to turn simple ingredients into multiple dishes!

Ingredients

• 1 small smoked pork hock OR 1 ham bone with some meat (and any leftover juice/broth in the pot
• 2 bay leaves
• 1 onion, cut in half 
• 2 pints (about 2 lbs) yellow beans, cut into 1-inch pieces
• 2 lbs. peeled and diced potatoes 
• 1-2 carrots, peeled and finely diced
• 3-4 sprigs fresh thyme
• 1 cup (250ml) 35% cream
• Freshly ground black pepper, to taste
• Salt, to taste
• White vinegar, as needed (served at the table)

Instructions

1. If Using Pork Hock

Place the smoked pork hock in a tall, narrow soup pot and cover with about 12 cups of cold water. Bring the water to a simmer, then add bay leaves and halved onion. Reduce the heat to low and let it simmer gently for about 2 hours, or until the meat is tender. Keep an eye on the water level and top up if needed.

Once the pork hock is cooked, remove it from the pot and let it cool slightly before cutting the meat into smaller pieces. Set aside the meat and discard the bones.

If starting with leftover ham/bone: remove any meat from the ham bone if necessary (2-3 cups of diced leftover ham is ideal) and place the bone and any collected juices in a pot.  Top up with water, if needed, to equal about 12 cups of liquid.  

2. Build the Broth

Pop in 2 bay leaves and an onion cut in half.  Bring it to a simmer.  For those using the pork hock method, simmer until meat is very tender.   Remove pork hock and shred the meat, and any remaining liquid is your broth.  For those using a ham bone, simmering for about 1 hour is sufficient enough to give your broth a good amount of flavour.   

3. Cook the Vegetables

After your broth has reached its potential (taste it!  It should be slightly smokey and salty and nicely flavoured)  add the yellow beans, potatoes, carrots, and fresh thyme sprigs. The little thyme leaves will fall off the stem during cooking, so you can remove the stems before serving. Let the soup simmer for about 40 minutes, or until the vegetables are tender.

4. Add the Meat and Finish with Cream

Once the vegetables are tender, return the cut up ham or pork hock to the soup. Stir in the 35% cream and season the soup with salt and freshly ground black pepper to taste.

5. Serve and Enjoy

Ladle the soup into bowls and serve with white vinegar on the side. Each eater can add a splash of vinegar to their bowl, brightening the flavors with a hint of acidity.  This was Oma’s secret!   

Chef’s Tips for the Best Bean and Bacon Soup

• Pork hock for deep flavor: If you have the time, using a pork hock will give the soup a deep, smoky flavor. The slow-simmered broth is rich and perfect for a cozy meal.
• Season carefully: Taste as you go! The bacon or pork hock will naturally add saltiness, so make sure to season at the end to avoid over-salting.

Pair with Other Comfort Foods

This hearty soup pairs beautifully with rustic bread or a simple salad. If you’re looking for more ways to use up your ham or other cuts of meat, check out our Ham Dinner 2024 for a variety of creative and delicious ideas!

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This Creamy Bean and Bacon Soup is the kind of dish that makes you feel like you’re wrapped in a warm blanket. It’s hearty, flavorful, and packed with wholesome ingredients. Perfect for family dinners or a quick meal when you need comfort food in a hurry.