Cover the pot and let the soup simmer for 2.5 to 3 hours, or until the beans are tender and the meat from the ham hock is falling off the bone. Stir occasionally to ensure even cooking.

You can also use packages labeled "ham for beans", which is typically a ham shank. For the cooked ham, you want an 8-12 ounce chunk of ham that has not been sliced.

Add thyme, beans and 2.5 litres ham stock (remainder can be cooled and frozen for another soup), bring to a simmer over medium heat, then reduce heat to low. Simmer, stirring occasionally, for 45 ...

Savory Ham and Bean Soup (Prep: 15 minutes, cook: 20) Four 15-ounce cans navy or Great Northern beans, rinsed and drained 1 1/2 cups diced cooked ham 1 large onion, chopped 1 cup sliced celery ...

French-style Ham, Bean and Cabbage Soup Hearty soup, rich with ham, cabbage and beans, served with wedges of easy to make flatbread. The COVID-19 crisis is affecting how we cook and eat.

Now add the stock, ham, black-eyed peas and diced tomatoes to the pot. Bring the soup to a simmer, and simmer 20 minutes. Taste the soup and season with salt and pepper.

Simmer for 1.5 hours on low heat. Remove ham and let cool. Shred ham from bone and add back to the bean pot. Season again to taste and serve over cornbread or as a soup.