Nestled between the smoky Appalachian traditions and the rustic bean stews of Tuscany, this ham and bean soup captures the soul-warming essence of global peasant cuisine. Nothing compares to reaching into your pantry during winter’s chill and finding jars filled with the rich, savory memories of harvest season, ready to transport you to cozy European kitchens with just the twist of a lid.
Why This Recipe Works
- The slow-simmered ham hock creates a deeply complex broth that echoes the bone broths found in Vietnamese pho traditions, extracting collagen and minerals for both flavor and nutritional benefits
- Soaking dried beans overnight replicates the traditional methods used in Brazilian feijoada, allowing for perfect texture and absorption of the smoky ham essence throughout each bean
- Layering vegetables in specific cooking stages mirrors French mirepoix techniques, building flavor foundations that withstand the pressure canning process without becoming mushy
- The pressure canning method preserves the soup’s garden-fresh quality while making it shelf-stable, much like the preserved legume dishes found throughout Mediterranean pantries
- Balancing smoked paprika with fresh herbs creates a flavor profile that bridges Spanish chorizo stews and American Southern cooking traditions
Ingredients
- 2 pounds dried navy beans, sorted and rinsed
- 1 large smoked ham hock (about 2 pounds)
- 3 medium yellow onions, finely diced
- 4 large carrots, peeled and chopped into ½-inch pieces
- 4 celery stalks with leaves, chopped
- 8 cloves garlic, minced
- 2 tablespoons smoked paprika
- 2 teaspoons dried thyme
- 3 bay leaves
- 2 tablespoons apple cider vinegar
- 1 tablespoon black peppercorns
- 4 quarts chicken broth
- ¼ cup chopped fresh parsley
- 2 teaspoons sea salt (adjust after tasting)
Equipment Needed
- Pressure canner with rack
- 8-10 pint-sized canning jars with lids and bands
- Large 12-quart stockpot
- Jar lifter and magnetic lid wand
- Canning funnel and bubble remover
- Large slotted spoon and ladle
- Clean kitchen towels
- Digital kitchen timer
Instructions
Prepare the Beans and Ham Base
Begin by placing your sorted navy beans in your largest stockpot and covering them with triple their volume of cold water, much like the bean preparation methods used in traditional Portuguese cozido. Allow them to soak for at least 8 hours or overnight, during which time they’ll plump up like Mediterranean gigantes beans ready for baking. Meanwhile, in your second large pot, combine the smoked ham hock with chicken broth, bringing it to a gentle simmer where the liquid should barely bubble like a French pot-au-feu. Maintain this temperature for 2 hours, until the meat becomes fork-tender and the broth develops the rich, smoky character reminiscent of German eintopf. Skim any foam that rises to the surface, preserving the clarity that defines professional stock-making. Tip: For enhanced flavor development, consider adding a parmesan rind to the simmering broth, a trick borrowed from Italian minestrone traditions that adds umami depth.
Build the Flavor Foundation
While your ham broth develops its character, heat 2 tablespoons of reserved ham fat or olive oil in a large skillet over medium heat until it shimmers like Spanish olive oil ready for sofrito. Add your diced onions and cook for 8-10 minutes until they become translucent and sweet, releasing the aromatic compounds that form the base of countless global stews. Introduce the chopped carrots and celery, cooking for another 6-8 minutes until they just begin to soften around the edges but maintain their structural integrity. Stir in the minced garlic and smoked paprika, toasting them for exactly 60 seconds until fragrant but not browned, capturing the essence of Hungarian paprika-based dishes. This vegetable medley should now resemble the sofrito bases found in Latin American kitchens, ready to infuse your soup with layered complexity.
Combine and Simmer the Soup
Drain your plumped navy beans and add them to the rich ham broth along with your sautéed vegetable mixture, dried thyme, bay leaves, and black peppercorns. Bring everything to a vigorous boil for 10 minutes, then reduce to the gentlest possible simmer where only occasional bubbles break the surface, similar to the slow-cooking technique used for French cassoulet. Cook uncovered for 1.5 to 2 hours, until the beans are completely tender but not disintegrating, testing them periodically like Italian nonnas checking their pasta fagioli. During the final 15 minutes, remove the ham hock, shred the meat from the bone, and return it to the pot while discarding the bone and skin. Stir in apple cider vinegar and fresh parsley, adjusting salt to taste since the ham provides considerable salinity.
Prepare Jars and Fill with Soup
While your soup finishes its final simmer, place your clean canning jars in the pressure canner with enough water to cover them by 2 inches, bringing them to a simmer for 10 minutes to sterilize them using the same thermal principles as Japanese tsukemono preparation. Keep your lids and bands in a separate small pot of barely simmering water to soften the sealing compounds. Working with one hot jar at a time, use your canning funnel to ladle the hot soup mixture into jars, leaving exactly 1 inch of headspace to allow for expansion during processing, a critical measurement in food preservation science. Run your bubble remover tool around the inside of each jar to release trapped air pockets that could affect seal integrity, then wipe the rims with a clean damp cloth to ensure perfect contact with the lids.
Process in Pressure Canner
Carefully place the filled jars into your prepared pressure canner using the jar lifter, ensuring they don’t touch each other or the sides of the canner, maintaining the same careful spacing used in commercial canning operations. Lock the canner lid according to manufacturer instructions and process at 10 pounds pressure for 75 minutes for pint jars, maintaining consistent pressure throughout the entire processing time. After processing, turn off the heat and allow the canner to depressurize naturally without rushing the cooling process, which could cause siphoning or seal failure. When completely depressurized, remove the jars and place them on a towel-lined surface away from drafts, listening for the satisfying “ping” of successful seals that echoes preservation traditions worldwide.
Cool and Store Your Preserved Soup
Allow your processed jars to cool undisturbed for 12-24 hours, during which time the flavors will continue to meld and develop, much like aged preserved foods in Mediterranean pantries. Test each seal by pressing the center of the lid—it should not flex or make a clicking sound, indicating a proper vacuum seal that will keep your soup stable for up to one year. Label each jar with the contents and date, storing them in a cool, dark place where they’ll await those busy winter nights when a taste of homemade comfort is needed. Any jars that didn’t seal properly should be refrigerated and consumed within 5 days, or reprocessed within 24 hours using new lids.
Tips and Tricks
For those seeking to elevate their canning practice to artisanal levels, consider these advanced techniques drawn from global preservation traditions. When selecting your ham hock, look for ones with substantial meat coverage and good marbling, as the rendered fat will carry flavor compounds throughout your soup much like lardo does in Italian cooking. If you cannot find quality smoked ham hocks, you can substitute with smoked turkey wings or even smoked pork shoulder, adjusting cooking times accordingly. For bean perfection, consider the ancient Mediterranean technique of adding a pinch of baking soda to the soaking water—this helps break down the beans’ cellular structure for creamier texture without compromising integrity.
When building your flavor base, take inspiration from Spanish cocido and consider roasting your vegetables instead of sautéing them. Spread diced onions, carrots, and celery on a baking sheet and roast at 400°F for 25-30 minutes until lightly caramelized, which will add deeper, sweeter notes that survive the canning process beautifully. For herb enthusiasts, create an herb sachet using cheesecloth that includes not just thyme and bay leaves, but also a sprig of fresh rosemary and a few sage leaves—this French bouquet garni approach allows for easy removal while maximizing flavor extraction. If you prefer thicker soup, remove about 2 cups of cooked beans during the final simmer, mash them thoroughly, and stir back into the pot to create natural thickness without additives.
Regarding canning safety, always use new lids each time you process, as the sealing compound degrades with use. Before filling jars, check each rim for nicks or imperfections that could prevent proper sealing. When adjusting headspace, remember that starchy foods like beans expand more than other ingredients, so the 1-inch headspace is non-negotiable for safety. For altitude adjustments, increase processing pressure by 1/2 pound for every 1,000 feet above sea level—a critical consideration for mountain-dwelling canners. Finally, when storing your finished jars, avoid extreme temperature fluctuations that could compromise seals, and always store them without the bands to better detect any seal failures over time.
Recipe Variations
- Mediterranean Twist: Replace navy beans with cannellini beans and add sun-dried tomatoes, kalamata olives, and a generous handful of fresh basil during the final minutes of simmering. Use pancetta instead of ham hock and finish with a swirl of extra virgin olive oil after opening each jar, creating a soup that channels the spirit of Tuscan ribollita while maintaining proper canning safety protocols.
- Spicy Latin American Version: Incorporate black beans and pinto beans alongside traditional navy beans, then add 2 diced jalapeños, 1 tablespoon cumin, and 1 teaspoon oregano during the sauté stage. Include chunks of Mexican chorizo and finish with fresh cilantro, capturing the vibrant flavors of Brazilian feijoada with the convenience of shelf-stable preservation.
- French Country Style: Use flageolet beans or French green lentils instead of navy beans, and include diced potatoes, leeks, and a bouquet garni of thyme, parsley, and bay leaf. Add a splash of dry white wine to the broth and use duck confit instead of ham hock for a soup that tastes straight from a Provençal farmhouse kitchen.
- Vegetarian Adaptation: Omit the ham entirely and use vegetable broth enhanced with 2 tablespoons soy sauce and 1 teaspoon liquid smoke for umami depth. Increase the smoked paprika to 3 tablespoons and add 8 ounces sliced mushrooms sautéed until golden brown, creating a plant-based version with the complexity of traditional preparation.
Frequently Asked Questions
Can I use different types of beans in this recipe?
Absolutely, though different beans require specific considerations for successful canning. Smaller beans like navy or great northern work beautifully because they cook evenly and maintain texture through the pressure canning process. If using larger beans like kidney or chickpeas, increase the initial simmering time by 30-45 minutes to ensure they reach perfect tenderness before canning. Avoid mixing dramatically different bean sizes in the same batch, as they’ll cook at different rates. Remember that red kidney beans must be boiled vigorously for at least 10 minutes before canning to destroy naturally occurring toxins, a safety step borrowed from traditional bean preparation methods worldwide.
How long does home-canned soup last, and how can I tell if it’s still good?
Properly processed and sealed home-canned soups maintain optimal quality for 12-18 months when stored in cool, dark conditions, though they remain safe indefinitely if seals remain intact. Before opening any preserved jar, inspect the lid for concavity—it should be slightly indented, not bulging. Upon opening, listen for the distinctive “whoosh” of vacuum release and examine the contents for off odors, discoloration, or mold. The liquid should be clear, not cloudy, and the beans should appear plump and intact. When reheating, bring the soup to a rolling boil for at least 2 minutes to ensure any potential bacterial growth is eliminated, following food safety protocols used in commercial kitchens globally.
What’s the difference between water bath canning and pressure canning for soups?
Water bath canning relies on boiling water temperatures adequate for high-acid foods like fruits and pickles, while pressure canning achieves the higher temperatures necessary to destroy botulism spores in low-acid foods like beans and meats. Soups containing meat, beans, or vegetables require pressure canning because their pH levels typically exceed 4.6, creating an environment where dangerous microorganisms can thrive if not processed at 240°F or higher. This distinction mirrors the historical development of food preservation—water bath methods sufficed for traditional fruit preserves, while pressure canning emerged as essential for safely preserving protein-rich foods for long-term storage, revolutionizing home food preservation practices.
Can I add other vegetables like potatoes or corn to this recipe?
You can certainly incorporate additional vegetables, but each requires specific preparation to ensure safety and quality through the canning process. Potatoes should be peeled and cut into ½-inch cubes, then boiled for 2 minutes before adding to the soup to prevent discoloration and ensure even cooking. Corn should be fresh or frozen, added during the final 15 minutes of simmering. Avoid adding dairy, pasta, rice, or flour-based thickeners as they don’t can safely and can create texture issues. If you desire creaminess, consider blending a portion of the cooked beans as a natural thickener, a technique used in many global bean stew traditions from Mexican frijoles to Egyptian ful medames.
Summary
This globally-inspired ham and bean soup captures the essence of comfort food traditions from Appalachia to the Mediterranean, preserved through careful canning techniques. Each jar contains layers of smoky ham richness, perfectly tender beans, and garden vegetables, ready to provide nourishing meals throughout the year while connecting us to time-honored preservation practices.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
