Ham and Bean Soup with Dumplings

This Ham Bean and Bacon Soup with Dumplings is hearty, cozy, and packed with smoky flavor. Made with ham, bacon, beans, and fluffy dumplings, this comforting soup is perfect for chilly nights or family dinners.

Prep Time15

Cook Time3 20

Total Time3 35

Course: Dinner, lunch

Cuisine: American

Keyword: Ham and Bean Soup with Dumplings

Servings:

Calories: 214kcal

Ingredients

1 rib celery with leaves, finely chopped
1 cup carrots, sliced thinly
1 medium green pepper, finely chopped
1 medium onion, finely chopped
2 strips bacon, chopped into ¼” pieces
2 cans 15.5 oz great northern beans, drained (can also use cannelini beans)
1 smoked ham bone or ham hock
32 oz chicken stock
6 cups water
2 bay leaves
salt and pepper to taste
2 tablespoon tomato paste
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry thyme
1 cube of chicken bouillon, or 1 teaspoon bouillon powder
1 tablespoon apple cider vinegar

Dumplings

4 egg yolks
2 large eggs, beaten
½ cup milk
2 cups flour
½ teaspoon salt
½ teaspoon fresh ground black pepper

Instructions

In a large stockpot, cook the bacon over low heat until the fat begins to render and bacon takes on a little color, about 6-7 minutes. We're not trying to crisp the bacon, just render the fat and get ti started.
Add celery, onion, green pepper, and onion. Stir to combine with bacon and fat, season with salt and pepper and cook until veggies start to soften, about 10 minutes, stirring occasionally.
Add the garlic powder, onion powder, and dry thyme, and cook until fragrant, about 1 minute.
Add the ham bone, chicken stock, bouillon packet, water, tomato paste, vinegar and bay leaves. Turn heat to high and bring to a boil. Cover, reduce heat to low and cook for 2 and a half hours.
Remove ham bone and set on large cutting board to cool.
Add the drained beans, cover and cook another 30 minutes.
While the soup cooks, shredded any remaining ham off the bone with 2 forks and add to the stock pot with the soup.
Make the dumplings. With a fork or spatula, mix all dumpling ingredients together to combine well. Mixture will be thick, but slightly wet. If mixture appears too wet, add more flour a little at a time to thicken slightly.
After soup has simmered 30 minutes with beans, drop the dumplings in a bit at a time, rolling off of a small spoon with your fingers (dumplings should be somewhere between ½” to a ¼”).
Stir to keep the dumplings from sticking, then cover and allow to cook 10 minutes more.
Once dumplings are cooked through, the soup is ready to serve!

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