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Smoky Ham & Bean Soup

Traeger Kitchen


Smoky Ham & Bean Soup

Prep Time

10

Minutes

Cook Time

5

Hours

Serves

8 - 12

People

Effort

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What's this?

Pick out a pork neck at your local butcher shop & slow smoke this hearty bean soup for fall.

Ingredients

  • 1 1/2 Pound Pork Neck

  • To Taste salt and pepper

  • 1 Large yellow onion, diced

  • As Needed olive oil

  • To Taste salt and pepper

  • 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.
  • 3

    Over medium heat, add diced onions to large pot with oil or butter and caramelize onions. Season onions with 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.
  • 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.
  • 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!