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Smoky Ham & Bean Soup

Smoky Ham & Bean Soup

By Traeger Kitchen

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

Prep Time

10 Minutes

Cook Time

5 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

8

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Units of Measurement:
main
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

Steps

  • 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

    Ingredients
    • 1 1/2 Pound Pork Neck

    • As Needed Pepper

    • 1 Teaspoon Fine sea salt, plus more as needed

  • 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.

    Ingredients
    • 1 Tablespoon olive oil, or butter, or more as needed

    • 1 Large yellow onion, diced

    • 1 Tablespoon Garlic, minced

  • 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.

    Ingredients
    • 2 Teaspoon hot sauce

  • 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 stock, along with Northwest beans and return the pot to medium heat.

    Ingredients
    • 2  cans Northwest beans, drained, rinsed

  • 6

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

    Ingredients
    • 1 Teaspoon cold water

    • 1 Teaspoon cornstarch

  • 7

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

    Ingredients
    • 3 Slices bacon, cooked, chopped, for serving

    • 1 Tablespoon fresh parsley, chopped, for serving

Cooking Notes

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