Rich and Savory Bean and Ham Hock Soup

Hearty Bean and Ham Hock Soup

Nothing beats a warm bowl of hearty soup, especially when it’s packed with rich flavors and fills your kitchen with a welcoming aroma. One such classic dish is Bean and Ham Hock Soup, a favorite among those who cherish rustic, home-cooked meals passed down through generations.

Simple Ingredients, Bold Flavors

This soup celebrates simplicity, blending creamy white beans with the smoky goodness of ham hocks. Together, they create a nourishing, satisfying dish perfect for chilly evenings when you crave something comforting.

A Dish with History

Bean and Ham Hock Soup has its roots in frugal kitchens where simple, affordable ingredients had to stretch. White beans form the hearty base, while ham hocks, often a humble cut of meat, add a deep smoky flavor. The result is a rich broth and a protein-packed meal that’s ideal for feeding a crowd.

Ingredients You’ll Need:

1 lb dried white beans (navy, cannellini, or great northern)
2 smoked ham hocks
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken or vegetable broth (or water)
1 bay leaf
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp smoked paprika (optional)
Salt and pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
1 tbsp apple cider vinegar or lemon juice (optional)

Step-by-Step Instructions:

Step 1
Rinse the beans under cold water and soak them overnight. Drain and rinse the next day.

Step 2
For a quicker soak, boil the beans for 1-2 minutes, remove from heat, and let them sit for an hour before draining.

Step 3
Heat oil in a large pot over medium heat.

Step 4
Sauté the onions, carrots, and celery for about 5 minutes until softened. Add garlic and cook for 1-2 more minutes.

Step 5
Add the ham hocks, beans, bay leaf, thyme, parsley, and smoked paprika (if using).

Step 6
Pour in the broth and bring to a boil.

Step 7
Lower the heat, cover, and simmer for 2-3 hours until the beans are tender and the ham hocks are falling apart.

Step 8
Stir occasionally, adding more broth or water if needed.

Step 9
Remove the ham hocks, discard the bones and fat, shred the meat, and return it to the pot.

Step 10
Season with salt, pepper, and a splash of vinegar or lemon juice for a hint of brightness.

Step 11
Serve hot, garnished with fresh parsley, alongside crusty bread.

Pro Tips:

Quick Soak: Short on time? Use the quick soak method by boiling the beans for 1-2 minutes, then let them soak for an hour before cooking.
Boost Flavor: Add smoked paprika or a splash of vinegar or lemon juice for a richer taste.
Thicken the Soup: For a creamier texture, mash some beans or blend part of the soup and stir it back in.
Store Leftovers: This soup tastes even better the next day. Store it in the fridge for up to 4 days or freeze for up to 3 months.