A hearty, deeply flavored bean soup with smoked ham hock, tender pork ribs, tomatoes and vegetables. Caraway and fresh dill give the soup a distinctive flavor, while white wine vinegar and pickled red onions provide a bright, tangy finish.
Servings: About 8
Prep Time: 25 minutes, plus 12–24 hours soaking
Cook Time: About 2¼ hours
Ingredients:
- 1 pound dried Great Northern beans
- 3 quarts water, for soaking
- 1½ teaspoons kosher salt, for soaking
- 2 tablespoons grapeseed oil or other neutral oil
- 2 medium yellow onions, chopped
- 2 medium celery stalks, chopped
- 2 medium carrots, peeled and chopped
- 1 medium red bell pepper, stemmed, seeded and chopped
- 1 (1-pound) smoked ham hock
- 1½ pounds pork baby back ribs (about ½ rack), cut between the bones into 3 sections
- 1 (28-ounce) can whole tomatoes, finely crushed by hand, with juices
- 2 teaspoons caraway seeds
- 1 quart low-sodium chicken broth
- 1 quart water
- 3 tablespoons finely chopped fresh dill
- ¼ cup white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- Pickled red onions, for serving
Instructions:
- Soak the beans: In a large bowl, combine the Great Northern beans with 3 quarts water and 1½ teaspoons salt. Stir until the salt dissolves. Let the beans soak at room temperature for at least 12 hours or up to 24 hours.
- Drain the beans and set aside.
- In a large, heavy pot, heat the oil over medium-high heat until shimmering.
- Add the onions, celery, carrots and red bell pepper. Cook, stirring frequently, for 5–8 minutes, until the vegetables begin to brown.
- Add the drained beans, ham hock, pork ribs, tomatoes and their juices, caraway seeds, chicken broth and 1 quart water. Stir to combine.
- Increase the heat to high and bring to a boil.
- Cover the pot, reduce the heat to medium and maintain a steady simmer. Cook for about 2 hours, stirring occasionally and adjusting the heat as necessary, until the beans are tender and a paring knife inserted into the meat between the rib bones meets no resistance.
- Remove the pot from the heat. Using tongs, transfer the ham hock and ribs to a large plate.
- When the meat is cool enough to handle, remove it from the bones and shred it into bite-size pieces. Discard the bones, fat and gristle.
- Return the shredded meat to the soup and bring back to a gentle simmer over medium heat, stirring occasionally.
- Remove from the heat and stir in the fresh dill and white wine vinegar.
- Taste and season with kosher salt and freshly ground black pepper as needed.
- Ladle into bowls and serve topped with pickled red onions.
Tip: Don't add additional salt to the soup until the end. The smoked ham hock and chicken broth contribute salt during the long cooking time, so it's best to taste the finished soup before seasoning.
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