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Standing Walrus

Butt Kickin' Smokey Bean Soup

I grew up with my Mom making Bean Soup quite often. and I hated it. While cooking for C.O.R.A. the first year, I decided to do 2 soups and a stew. My Buddy, who originally talked me into cooking here heard this, and said that Bean Soup was his favorite, I decided to see what I could do to make it better than I remembered. I did, and now I love it. The smokey flavor and the little bit of heat that comes from the blacken make this a great tasting soup that has now become one of my winter favorites.

Smoked Ham Hocks are, available in most parts of the country, while the Smoked Pork Shoulder may not be. If you can't locate any Smoked Pork Shoulder, you can easily double the Ham Hocks, to get the same smokey flavor.

This goes great with Garlic Bread.

This recipe makes about 5 quarts of soup.



  • 2 Pounds Smoked Pork Shoulder Slices
  • 2 Pounds Smoked Ham Hocks
  • 6 Slices Thick Cut Bacon, chunked
  • 2 Medium Onions
  • 4 Cans Great Northern Beans, 15 ounce cans
  • 2 Cans Black Beans, 15 ounce cans
  • 14 Ounces Chicken Broth
  • 14 Ounces Crushed Tomatoes
  • 2 Tablespoons Butt Kickin' Blacken, Original Recipe, to taste
  • 1 Teaspoon Dried Thyme
  • Salt and Pepper, to taste

Cooking the meat for Smokey Bean Soup Picture


1. Cut the smoked pork shoulder slices into 1" pieces, then simmer with the ham hocks in water for about 1 hour. After the hocks have cooled, remove the meat, cut into small pieces and save for later.
Cooked Ham Hock for Smokey Bean Soup Picture


Take hocks out of the liquid and let them cool (reserving the flavored water).

2. Render the bacon, then add the onions and cook half way over a medium heat. Add the garlic and continue cooking until the onions start to caramelize.
Saparating the Meat form the Hock Picture


3. After the hocks have cooled, remove the meat, cut into small pieces and save for later. You should notice that you've got only a small amount of meat. I used smoked neck bones this time, and got a little bit more meat.
Cooking Smokey Bean Soup Picture


4. Add the beans, 2 cups of the reserved smokey cooking liquid, chicken broth, tomatoes, meat, and Blacken and stir well. Simmer for about an hour then taste for salt and pepper.

If you'd like a thinner soup, you can adjust the thickness by adding or subtracting chicken broth or the cooking liquid.

5. Serve with Corn Bread, or Garlic Bread.


Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com















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Smokey Bean Soup Picture

Butt Kickin' Smokey Bean Soup





Butt Kickin' Blacken is All Natural, with No Fillers like salt or sugar.

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Leftovers

This soup freezes real well, and re-heats to taste just like it did when it was first cooked.

Any leftovers can easily be re-heated in either a microwave, or in a pot on the stove over low heat. Just heat until it's hot, it's already been cooked and if you over-cook this soup, the beans will turn to mush.



If you like this recipe, you might also like these:


Click here to go to my recipe for Corn Chowder

Corn Chowder



Click here to go to my recipe for Butternut Squash and Apple Soup

Butternut Squash and Apple Soup



Click here to go to my recipe for Kielbasy Soup

Kielbasy Soup



Click here to go to my recipe for Garlic Bread, for Dinner

Garlic Bread, for Dinner