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Smoky Ham & Bean Soup

Smoky Ham & Bean Soup

By Traeger Kitchen

Delicious made as directed by smoking pork neck meat yourself, you can also substitute already smoked ham, reheated on the Traeger ideally using Super Smoke, in its place.

Prep Time

10 Min

Cook Time

5 Hr




This recipe serves:


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Units of Measurement:
1 1/2 Pound Pork Neck
As Needed Pepper
1 Teaspoon Fine sea salt, plus more as needed
1 Tablespoon olive oil, or butter, or more as needed
1 Large yellow onion, diced
1 Tablespoon Garlic, minced
2 Teaspoon hot sauce
2 cans Northwest beans, drained, rinsed
1 Teaspoon cold water
1 Teaspoon cornstarch
3 Slices bacon, cooked, chopped, for serving
1 Tablespoon fresh parsley, chopped, for serving


  • 1

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Season the pork neck with salt, and pepper. Place the pork directly on the grill grates. Close the lid and smoke for 2 hours, or longer depending on smoke preference. Remove the pork from the grill and allow it to cool.

    225 ˚F / 107 ˚C


    Super Smoke

  • 3

    In a large pot over medium heat, add the oil, onions, and garlic and sauté, stirring occasionally until the onions are caramelized. Season with salt, and pepper, to taste.

  • 4

    Add the pork neck, and hot sauce to the pot. Add enough water to cover the meat. Bring the soup to a boil then reduce the heat to a simmer. Simmer uncovered for 3 hours.

  • 5

    Remove the pork from the pot and let cool. Once the pork has cooled, pull the meat off the bone and shred. Add the shredded pork back to the soup pot along with the beans and return the pot to medium heat.

  • 6

    In a small bowl, mix the cold water and cornstarch together then add it to the soup. Stir constantly until it starts to thicken. Reduce the heat to low, and keep warm until ready to serve.

  • 7

    Remove the soup from the heat and garnish with chopped bacon and parsley, and serve warm. Enjoy!

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