🌾 Chuckwagon Ham & Bean Soup

🌾 Chuckwagon Ham & Bean Soup

Serves: 6–8Prep Time: 20 minutesCook Time: 1 hour 15 minutes

🐖 Ingredients

• 1 lb diced ham (or leftover smoked ham hock)

• 2 tbsp bacon grease or olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 3 medium potatoes, diced

• 2 cans (15 oz each) great northern or navy beans, drained and rinsed

• 6 cups chicken broth

• 1 tsp smoked paprika

• ½ tsp thyme

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 bay leaf

• Optional: a splash of apple cider vinegar or hot sauce for brightness

🍳 Instructions

1. Sauté the Base:In a large Dutch oven, heat bacon grease. Add onion, garlic, carrots, and celery. Sauté until tender and fragrant.

2. Add Ham & Potatoes:Stir in ham and diced potatoes, cooking for about 5 minutes to build flavor.

3. Build the Soup:Add beans, broth, and seasonings. Stir well, then add the bay leaf.

4. Simmer Slowly:Bring to a boil, then reduce heat and simmer uncovered for 1 hour, stirring occasionally, until soup thickens and flavors meld.

5. Taste & Serve:Remove bay leaf, adjust seasonings, and serve hot with cornbread or a biscuit.

🌻 Chuckwagon Tip

For an authentic trail flavor, use leftover ham bone or smoked hock and let it simmer for extra depth. Cowboys often cooked this all day over low coals while riding the range!