Smoky Ham & Bean Soup

• Difficulty3/5
• Prep time10 mins
• Cook time5 hrs
• Serves8 - 12
• HardwoodHickory

Pick out a pork neck at your local butcher shop & slow smoke this hearty bean soup for fall.

• 1 1/5 lbs Pork neck
• 1 qt Chicken Stock
• 2 cans Northwest Beans
• 1 large yellow onion, diced

• 1 tbsp minced garlic
• 1 tsp Jacobson salt
• 2 tsp hot sauce
• 1 tsp cold water

• 1 tsp corn starch
• 3 slices bacon, chopped
• 1 tbsp fresh parsley, diced

• 1 1/5 lbs Pork neck
• 1 qt Chicken Stock
• 2 cans Northwest Beans
• 1 large yellow onion, diced
• 1 tbsp minced garlic
• 1 tsp Jacobson salt

• 2 tsp hot sauce
• 1 tsp cold water
• 1 tsp corn starch
• 3 slices bacon, chopped
• 1 tbsp fresh parsley, diced

Start your Traeger on Smoke with the lid open until the fire is established (about 4-5 minutes).

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.

Over medium heat, add diced onions to large pot with oil or butter and caramelize onions. Season onions with salt and pepper.

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.

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.

Add shredded pork back to the stock, along with Northwest beans and put back on medium heat.

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!

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