Last updated on February 7th, 2015
I made this glorious soup the other day, and it warmed every sinew of my winter-weary soul. It’s garlicky, smokey, and herbal. It’s also easy to make — a soup pot is the only special equipment you’ll need!
And speaking of winter-weary! Pictured above is my front yard after a recent storm delivered 18 inches of snow.
Is it any wonder that I’m writing about soup these days?
To start, soak a bag of dried cannellini beans overnight.
Then take 3 fat cloves of garlic…
Now retrieve your purple soup pot…
And add a pat of butter and a drizzle of olive oil. Warm these over a low flame.
And give them a quick stir so that all are coated with the butter and oil.
Then cover the pot, and let the veggies sweat until soft — about 8 minutes.
Keep the flame low — the onions and garlic should not color at all. I lowered the flame after I snapped the above photograph.
And here’s a question for you: What kind of cooktop do you have? Is it electric — or gas? Both my oven and cooktop are gas-fueled. But in a perfect world, I’d have a gas range and an electric oven. Electric ovens are the best baking-ovens. Or so I’ve read.
Drain the beans, and add them to the pot.
Also add some kosher salt and freshly-ground black pepper…
And some of your wonderful homemade chicken stock.
Then add some hickory-smoked pork shoulder. This will give your soup a screamingly-delicious taste and perfume. It will also give you plenty of tender, succulent meat for garnishing the soup.
Cover the pot, and simmer the works until the beans are tender and your whole house smells inviting — 1 1/2 to 2 hours.
Then remove the pork, and cut it into smallish pieces.
Your beagle will enter your kitchen as you chop-up the ham.
This next step is optional: Mash some of the beans with a potato masher.
Now ladle the brew into a bowl, and top it with some of the ham, and a pinch of fresh, minced parsley.
Then quickly light a fire in the dining room…
Pour yourself a goblet of Bordeaux…
And savor this garlicky, smokey, and perfectly-perfumed sumptuousness. Trust me — as the fire warms your toes, the soup will comfort your soul.
Need a copy-and-paste version of the above? Here goes:
Cannellini and Ham Soup
Kevin Lee Jacobs
Ingredients for about 8 servings
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion, minced
3 garlic cloves, minced
1 lb dried cannellini beans, soaked in water overnight, and drained
3/4 teaspoon kosher salt, and grinds of black pepper
1 teaspoon dried thyme leaves
6 cups unsalted chicken stock, preferably homemade
1 lb (or slightly more) hickory-smoked pork shoulder
1 tablespoon flat-leaved parsley, mincedSpecial Equipment – A 5 quart soup pot or Dutch oven
Put the butter and oil into the soup pot, and heat them over a low flame. When the butter melts (don’t let it brown!) add the onions and garlic, and stir to coat. Then cover the pot, and let the veggies sweat until tender and fragrant — about 8 minutes. The onions and garlic should not color at all.
Add the beans, seasonings, chicken stock, and pork. Cover the pot, and simmer until the beans are perfectly tender — 1 1/2 to 2 hours. Remove the pork, and cut it into smallish pieces.
To serve, ladle the soup into bowls, and garnish with the chopped ham and the minced parsley.
Wine pairing: Coppola Claret (or any good Bordeaux)
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates.
More winter meals from Kevin’s kitchen:
Rigatoni alla Salsiccia e Panna
Bacon and Sausage Stuffing Balls (GF)
My Very Serious Brownies
gina gillispie says
the contrast of your outside to inside…gimme a glass of that wine before the fire and after a yummy soup meal!
Kristin says
Mmmm. Just made split pea soup yesterday, but will have to try this too! I have a gas cooktop and gas oven. I was worried about baking, but have found no issues. The broiler, however, is another story. It is very narrow, and broiling is a pain in the everything. Luckily I don’t broil often, and can use a torch for creme brulee.
Delores Short says
Im, with gina—
–gimme a glass of wine before the and a bowl of that yummie soup!!
Delores Short says
can I please sit by the fire, too
Ann Manning says
Just got a pot of this simmering on the stove , but must confess I am using four cans of cannellini beans that I had on hand. I smashed up one can as a thickener , and just happen to have had half of a ham steak in the freezer that I diced up. It smells so yummy, the broth is heavenly, and I will toast up some good cheese bread to go with it. Thanks for sharing your recipe. Stay warm. 🙂
Allison K says
I just finished the last of the Dutch split pea soup I made last Sunday, so your version of bean with ham soup might be just the ticket for this weekend! (I’m with you–I would choose a gas stovetop and electric oven; mostly I’ve had electric everything for the past 30 years because I rent… :-/ )
Kerri Jantzen says
We’re getting ready for another snow storm this weekend so I’m thinking this will be on the menu. Hey, it’s All about homemade soup in the winter…and thanks for this recipe! 🙂
Kattrinka says
Had electric, now have gas…….Gas wins it ALL!
Kyle says
Perfect soup for a cold winter night. I’m on it. I’ve had electric stove and oven for 25 years.
I made my peace with the electric stove long ago. And I cook a lot! Always fun to check in
with you. Not long til spring……
Mary in Iowa says
Have a gas stove dating from the early Pleistocene that doesn’t need an electric starter for the oven. When storms cause power outages and there’s no furnace, I bake like there’s no tomorrow just to stay warm. Just made hot pepper cheese potato-carrot-broccoli soup, but this one is sure to follow. Lots of snow here too, but the cardinals (birds, not ecclesiastics) have started to call, so they must think spring is on the way.
Beverly, zone 6, eastern PA says
I have a gas range with a gas convection oven. Our home has a gas boiler and gas water heater and our energy bills are LOW. We love gas appliances. Gas heat was a prerequisite when we shopped for this home 25 years ago, paging through the realtor’s multi-list book. My Mother who grew up in the 30’s is scared to death of gas cooking and always worries about my appliances.
Sidebar about garlic… the myriad health benefits of garlic can be protected more if cloves are diced about 10 minutes before applying heat to them. Cooking immediately after mincing or cutting destroys a valuable component, but waiting just a bit preserves that.
This soup is very homey and comforting in its appearance and must make your whole house smell great on a snowy day. I bet you are having a snowy weekend up there, too, Kevin.
Beverly, zone 6, eastern PA says
PS
At an antique mall last week, I saw a large bag full of Fisher Price People for $22.
I thought of you !
DeAnn Sweet, Ohio says
Hi Kevin,
New to you site and I must say I love it!! Sort of kindred souls of sort. I have really enjoyed you site and the many different topics. Can’t wait to make the soup and sounds just wonderful on a colds winter night! I have been making homemade cheesy potato and broccoli soups here lately.
Here is wishing you a wonderful and sunny day.
D
Mary says
I’ll start soaking beans tonight. As you know, those of us in New York State are once again bracing for another storm that starts this afternoon (Sun) and goes til Tuesday. Your soup will hit the spot! So will the wine. I’m sorting through my stash right now!
Sylvia Shelnutt says
Is hickory smoked pork shoulder identified by another name? I am from the south and know about smoked ham, is that what we are talking about?
I have always cooked with electric cooktop and range. Have never used gas for anything but heating the house.
Joann D. says
I make this soup alot and sometimes will add a little tomato paste in it and some ditalini or little shells. When I buy a half of ham I save the ham bone for this soup. My mom use to use bacon, when she didn’t have a ham bone, and it was good that way too. Love your blog and always enjoy seeing Lily in the pictures.
Kevin Lee Jacobs says
Hy Sylvia – You can use any kind of smoked pork shoulder for this recipe. I used hickory-smoked, but apple-smoked (or whatever you can find in your market) would be as good.
Anne Csak says
Hi Kevin, e-mailing from Calgary, AB. Love your e-mails, soup is always on the menu in this household. Not a lot of snow so far, however, who knows what is around the corner in this part of the world…can go from sub-zero to “chinook” conditions over night.
Chris Vanderlinde says
I’ve had both gas and electric stoves and ovens and much prefer the gas. I could get so much crustier bread in the gas oven and the pilot flame was perfect for raising the bread on a cold winter day. I now use the electric heating pad method.
I do like the electric top for slow simmering.
Grazyna says
I have some beans already cooked in the freezer. Guess I go and pull out some and that ham that’s sitting there too. More snow coming tonight and tomorrow so that soup just sounds right for between the shoveling. Thanks for the recipe.
Edie says
Hi Kevin,
Love the shot of your snowy yard and wish you could share some of the snow with us in the south! At my house, pork shoulder became pulled BBQ and the bone produced a weak-at-best stock that still worked well for pea soup. I’m trying to use more dried beans – I will try your cannellini recipe! I had the ham already waiting for the right recipe to come along. I have all electric but yearn for a gas range. Still considering induction, if anyone has experienced??? And does anyone love using a convection oven???
Helene Willis says
Hi Kevin,
We love soup – all kinds of soup. Haven’t made the ham and bean soup in a long time…it’s next. Thank you for the reminder! We set high temperature records here last two days – 73 degrees! This is way too warm for Colorado winters, and we so need moisture. We’ll happily take some of your snow – not all – but some! Mountains are getting snow, luckily, but here in Boulder and on the eastern slope, we are experiencing Chinook winds that bring us extra warm temps and dry out the land. Wildfire danger is already upon us….way too early.
Love your house! Makes me super homesick for the east and New England.
Patricia says
Dear Kevin,
I can’t think of a cozier place to be than at your house enjoying your wonderful soup and sipping wine or better yet for me, a cup of tea in your blue china tea cups and hearing about all the plans you have for your garden come spring.
I am in southern NJ and we have really dodged the big snow storms so far this winter. We’ve had cold weather, but mostly dry. Today we’re having spring-like weather (57 degrees), although “they” say there’s another cold front with bitterly cold temperatures heading our way. I do hope that we do get at least one good, snowman building storm before winter’s over though.
When we bought this house, there was a moratorium (whatever that is) on new gas lines, so we had an all electric house, except for an oil heater. Cooking on an electric stove top took a little bit of an adjustment, but the electric oven has always been great for baking and all cooking. Last year gas became available to us and we replaced our 30 something year old oil burner with a new gas one. When I replace my stove, I would be hard pressed to give up how easy it is to clean the glass cook top on my electric stove. I definitely would go for a convection oven, but not sure I would want to go back to the gas range top.
Thanks for your great articles. You are so welcoming! Love your house. Stay warm!! (You can send a little snow our way.)
Linda says
I have an electric flat top stove. YIPPEEEE! Years ago when I was single and renting I had a gas stove. It was so pretty and charming, but I was afraid to use it because of that POOF it makes as the match hits the gas!! I ate at the deli almost every night or made salads with crunchy bread. I had a toaster oven for baked potatoes. Life was nice, but I was always afraid to make brownies, so I am in a better place now! 🙂
Pam says
What is the difference between hickory-smoked pork shoulder and ham? Can I use a 1-lb ham steak and achieve the same effect? What advantages does the smoked pork shoulder have, that it is hickory smoked?
LynnB says
That soup sounds divine. Now if only the weather would cool down …
And on gas vs electric ovens. I used to have a gas fan-forced oven and then I had my kitchen renovated and had to have an electric fan forced oven, as I was unable to find a gas oven. (I think fan-forced in Australia is the same as convection in the US but not sure).
The electric is nowhere near as good as the gas. Yes it works perfectly well but the food produced has no character. It’s hard to describe but there’s something missing. It’s a bit like the old CD vs vinyl debate.
So don’t give up your gas oven in a hurry.
LynnB says
Oh and I forgot to say that your house looks absolutely beautiful. Jealous.
Carole Mathieu says
Yep, gotta make this NOW. Going upstairs to start soaking the beans. OH–why don’t we let the onions and garlic color?
Phyllis Vander Linden says
Kevin,
I have a friend who is interested in your cold sowing. Can she still get that ?
Judy Pennington says
I cannot believe you made this soup and didn’t make cornbread to go with it!! That’s almost sacrilege!! LOL your home is so beautiful no matter what season it is, but it looks especially pretty in the snow. I’m thinking about making some potato soup tomorrow, we’ve had almost 70 degree weather here in southwest Missouri this winter at times, like the last week, but it’s supposed to be more like winter this week so soup will be yummy, along with some homemade cornbread that is! 🙂
Linda says
We were hungry for a vegetable soup but couldn’t make up our minds what exactly we wanted so I threw it all into the pot: sauted a little bit of venison , added onions, leeks, garlic, some pre-soaked rattlesnake beans, carrots, celery, peppers (hot and bell) rutabagas, red and green cabbage, kale and mushrooms. Simmered until the venison was tender and served with crusty peasant bread and fresh butter. Heaven! Just perfect for winter.
Susan says
1st time commentor:
I’m new to your site and love your recipes; not to mention your garden and other home tips. Best of all: your sense of humor! Looking forward to more.
Glad I found you!
Jane wasniewski says
My soup is cooking on the drove now, can’t wait for results. I did use the canned beans so I t might suffer a little but can’t wait, also passed it on to my girlfriend in nj, who asked for it.
constantine says
Hi Kevin,
I love making soup and have made variations of the one you offer – you also use thyme which I think is great in soup. As for cooktops, mine is an induction. Love it! Previously had a gas Wolf range which was fine, but the induction is so far beyond that one and the precision is incredible. I’ll never have anything other than induction. Two electric wall ovens, both with convection, and they are excellent as well. Oddly, these two appliances cost me less than the previous Wolf. It pays to shop around.
Happy winter!
-C
Casey Cavasher says
This soup is soooo good! And 2 questions: 1) where did you find the great looking purple soup tureen? and 2) you don’t seem to use a hearth screen in front of the fire — not concerned about sparks flying out? Thanks for the recipe!
linda faatz says
You are so lucky you only have 18 inches of snow. It is 4 feet here in Maine and rising..Seems like every other day more snow. The soup makes it all worthwhile and you are right to enjoy it in front of the fire.
Jan Jessup says
This soup is amazing! It is so cold outside but I am happy and warm with my stomach full of this brew! Thank you!
Lizzie Crowl says
Today I am making this soup for the second time. My husband loved it. First time used 1/2 pound local bacon, sliced 1/4″ thick and added carrots. Yum! Thanks for the recipe.
Barb says
I made your soup today Kevin, this is a soup to rave about. Family loves this flavor. You really outdid yourself on this one. Love it………….
Melissa Horton says
It is a cloudy California day here and this soup would be perfect!
Michelle T says
My first time making soup with beans. Thanks Kevin. It was delicious.
Mrs. Fay Lennon says
Kevin, you are so amazing what with your plants, recipes, indoor suggestions, etc.. I live in Australia & appreciate, enjoy & always look forward to receiving your emails.
Please keep up the good work.
Kindest regards, Fay
lynn clegg says
Please add my name/email to your blog! Thanks!