Old-Fashioned White Bean Soup

Prep Time: 3 Hours
Yields: 12 Servings

Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red or white beans. Feel free to substitute your favorite meats including pickled pork, salt meat, andouille, smoked sausage or diced ham.


1 (32-ounce) package dried Great Northern beans
2 heavy-smoked ham hocks
1 cup julienned tasso
3/4 cup vegetable oil
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 cups diced tomatoes
water or chicken stock as needed
1 bay leaf
salt and cracked black pepper to taste
granulated garlic to taste
1/4 cup chopped parsley
1/4 cup sliced green onions


Presoak dried beans overnight in cold water. Drain and wash beans again before cooking then set aside. In a 2-gallon stockpot, heat vegetable oil over medium-high heat. Add onions, celery, bell peppers, minced garlic and tomatoes. Saute 3-5 minutes or until vegetables are wilted. Add ham hocks and tasso. Continue to saut for an additional 5 minutes. Stir beans into vegetable mixture and saute 2 minutes. Pour in enough cold water or chicken stock to cover beans by 2 inches. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour, stirring occasionally. Once beans begin to become tender, mash them against side of pot to create creaminess. Season with bay leaf, salt and pepper. Simmer approximately 1and 1/2 hours, continuing to stir and mash beans occasionally. Soup is ready when it has reached a white, creamy consistency similar to cream of mushroom soup. Remove bay leaf and add parsley and green onions. Adjust seasonings to taste using salt, pepper and granulated garlic if necessary. Serve hot with toasted French bread or crackers.