Ham and Red Bean Soup (Printable)

Smoky ham meets creamy red beans, infused with classic Creole seasonings for a comforting dish.

# What You Need:

→ 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 - 0.5 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 - 0.5 teaspoon white pepper optional
19 - 0.5 teaspoon hot sauce optional

→ Accompaniment

20 - Cooked long-grain white rice for serving optional

# How-To:

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.

# Expert Hacks:

01 -
  • It fills your entire kitchen with this smoky, complex aroma that somehow makes everything feel like home, even if you've never been to Louisiana.
  • Most of the work happens while you're doing something else, so you get to feel productive without actually hovering over the stove.
  • Leftovers taste richer the next day, which means you're actually rewarded for making a big batch.
02 -
  • Overnight soaking of the beans isn't just for tradition—it prevents the bloating and digestive discomfort that comes with skipping this step, and it actually shortens your cooking time.
  • If your soup is too brothy after two hours, don't panic; mashing some beans gently against the side of the pot releases their starch and naturally thickens everything without adding flour or cream.
03 -
  • Don't rush the initial sauté of your vegetables; those 5 to 7 minutes of gentle cooking create the aromatic foundation that makes everything else taste more like itself.
  • Taste the soup at multiple points during cooking rather than just at the end—this teaches you how flavors develop and when to make adjustments, which makes you a better cook overall.
Return