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Gourmet Ghost Pepper Sauces & Condiments
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Pulled Pork Sandwiches > Hot Ham and Bean Soup > Spicy Beef Jerky > Chicken Salsa Verde Dip > Easy Chicken Enchiladas >  
Hot Ham and Bean Soup

  • 2 Tablespoons Olive Oil

  • 1 Cup diced carrots

  • 1 Cup diced celery

  • 1 Cup diced onions

  • 2 Cups cubed baked ham (not lunch meat – fully cooked ham roast cut from bone and cubed)

  • 3 Cloves minced garlic

  • 4 Jalapenos, chopped, stems removed, seeds retained

  • 1 Teaspoon fresh parsley, chopped

  • 2 14.5 ounce cans Great Northern Beans, un-drained

  • 1 14.5 ounce can Great Northern Beans, un-drained, smashed to thick paste (can smash by hand or use a food processor)

  • 1 14.5 ounce can diced tomatoes

  • 2 Cups chicken broth

  • Salt and Black Pepper to taste

  • Fire Out the Hole! To taste (serving)




  • In a large sauce pan over medium heat, sauté carrots, onions, Jalapenos, garlic, and celery in Olive Oil until tender, 5 to 7 minutes.

  • Add ham, sauté an additional 2 – 3 minutes.

  • Add tomatoes, Great Northern Beans (whole and smashed), and chicken broth.

  • Bring to a boil, stir as needed.

  • Boil for 10 minutes, reduce heat to simmer.

  • Add parsley, stir into soup, cover sauce pan.

  • Simmer for 1 – 2 hours, stirring occasionally.

  • Add salt and black pepper to taste.

  • Serve hot in soup bowls and top with Fire Out the Hole! For additional flavor and heat.  Fresh bread goes well on the side.