Gently simmered, this ham-centric soup demands minimal attention, boasting big flavors with just a little hands-on time. Fire up your Traeger to get started making this Smoky Ham and Bean Soup.

INGREDIENTS (Serves 8):

1 1/2 Pound	Pork Neck
As Needed	Pepper
1 Teaspoon	Fine sea salt, plus more as needed
1 Tablespoon	olive oil, or butter, or more as needed
1 Large	yellow onion, diced
1 Tablespoon	Garlic, minced
2 Teaspoon	hot sauce
2	cans Northwest beans, drained, rinsed
1 Teaspoon	cold water
1 Teaspoon	cornstarch
3 Slices	bacon, cooked, chopped, for serving
1 Tablespoon	fresh parsley, chopped, for serving

STEPS:

1. When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
2. Season the pork neck with salt, and pepper. Place the pork directly on the grill grates. Close the lid and smoke for 2 hours, or longer depending on smoke preference. Remove the pork from the grill and allow it to cool.
   

   INGREDIENTS

   • 1 1/2 Pound Pork Neck

   • As Needed Pepper

   • 1 Teaspoon Fine sea salt, plus more as needed

3. In a large pot over medium heat, add the oil, onions, and garlic and sauté, stirring occasionally until the onions are caramelized. Season with salt, and pepper, to taste.
   

   INGREDIENTS

   • 1 Tablespoon olive oil, or butter, or more as needed

   • 1 Large yellow onion, diced

   • 1 Tablespoon Garlic, minced

4. Add the pork neck, and hot sauce to the pot. Add enough water to cover the meat. Bring the soup to a boil then reduce the heat to a simmer. Simmer uncovered for 3 hours.
   

   INGREDIENTS

   • 2 Teaspoon hot sauce

5. Remove the pork from the pot and let cool. Once the pork has cooled, pull the meat off the bone and shred. Add the shredded pork back to the soup pot along with the beans and return the pot to medium heat.
   

   INGREDIENTS

   • 2  cans Northwest beans, drained, rinsed

6. In a small bowl, mix the cold water and cornstarch together then add it to the soup. Stir constantly until it starts to thicken. Reduce the heat to low, and keep warm until ready to serve.
   

   INGREDIENTS

   • 1 Teaspoon cold water

   • 1 Teaspoon cornstarch

7. Remove the soup from the heat and garnish with chopped bacon and parsley, and serve warm. Enjoy!
   

   INGREDIENTS

   • 3 Slices bacon, cooked, chopped, for serving

   • 1 Tablespoon fresh parsley, chopped, for serving