Traeger Kitchen
Smoky Ham & Bean Soup
Prep Time
10 Minutes
Cook Time
5 Hours
Effort
Pellets
Hickory
Pick out a pork neck at your local butcher shop & slow smoke this hearty bean soup for fall.
Ingredients
Units of Measurement:
main
1 1/2 Pound Pork Neck
salt and pepper
1 Large yellow onion, diced
olive oil
2 Teaspoon hot sauce
2 Can Northwest Beans
1 Teaspoon cornstarch
1 Quart chicken stock
3 Slices bacon
1 Tablespoon parsley, chopped
Steps
1
Start your Traeger on Smoke.2
Season pork neck with salt and pepper. Place pork on grill grate and smoke for 2 hours, or longer depending on smoke preference. Cool pork.Ingredients
1 1/2 Pound Pork Neck
To Taste salt and pepper
3
Over medium heat, add diced onions to large pot with oil or butter and caramelize onions. Season onions with salt and pepper.Ingredients
1 Large yellow onion, diced
As Needed olive oil
To Taste salt and pepper
4
After onions have caramelized, add pork neck, salt and hot sauce to the pot. Add enough water to cover all of the meat. Bring soup to a boil then drop to a simmer.Ingredients
2 Teaspoon hot sauce
5
Let simmer for 3-4 hours with the lid off so some of the water evaporates. When it has simmered for 3 hours, pull out pork and cool. Once meat has cooled, pull meat off the bone and shred.6
Add shredded pork back to the stock, along with Northwest beans and put back on medium heat.Ingredients
2 Can Northwest Beans
7
Mix water and corn starch together then add to stock. Stir constantly, once it starts to thicken lower temperature. Garnish soup with chopped bacon and parsley. Serve, enjoy!Ingredients
1 Teaspoon cornstarch
1 Quart chicken stock
3 Slices bacon
1 Tablespoon parsley, chopped