Smoky Ham & Bean Soup

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.

  Grill: 225 ˚F

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• 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.

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  Ingredients

  • 1 1/2 Pound Pork Neck

• 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.

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  Ingredients

  • 1 Large yellow onion, diced

  • 2 Tablespoon olive oil

  • 1 Teaspoon sea salt

  • As Needed pepper

  • 1 Tablespoon garlic clove, 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.

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  Ingredients

  • 2 Teaspoon hot sauce

  • 1 Teaspoon water

• 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 (drained and rinsed) and return the pot to medium heat.

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  Ingredients

  • 2 Can Northwest Beans

• 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.

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  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!

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  Ingredients

  • 3 Slices bacon, chopped

  • 1 Tablespoon parsley, chopped