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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

How many people are you serving?

8

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

Cooking Notes

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