Ham and Bean Soup2

Ham and Bean Soup

Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!


  • 2 shallots - diced
  • 4 stalks of celery - diced (about 2 cups)
  • 3 carrots - peeled and diced small
  • 5 Garlic cloves -minced
  • 2 cans cannellini beans - rinsed incessantly!
  • 2 cans organic pinto beans - rinsed incessantly!
  • 6 cups organic chicken stock
  • 2 Tbsp. Original Ghee – can use the other savory ones
  • 1 uncured, smoked whole ham hock
  • 3 small bay leaves
  • 2-3 Tbsp. fresh lemon juice
  • 1/4 cup fresh thyme leaves - add more to taste
  • 2 Tbsp. chopped chives
  • 2 Tbsp. parsley - fresh or dried
  • 2 Teas. good salt
  • 2 Teas. cracked black pepper


  • Heat a saute pan and melt 1 tablespoon of Original Ghee.
  • Add the shallots and celery and cook for 3-4 minutes till they become translucent.
  • Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
  • Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
  • Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
  • When finished, discard the bay leaves.
  • Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
  • Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.


We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.
Serves 4 with leftovers!
Tried this recipe?Let us know how it was!