Let me start by saying how thrilled I am to share this hearty, comforting bowl of goodness with you! There’s something so soul-satisfying about a warm  soup that’s been simmering on the stove, filling your home with an aroma that feels like a hug. This Bean and  Ham Hock Soup is no exception. It’s wholesome, budget-friendly, and bursting with flavor. And trust me, once you’ve tried it, you’ll be asking for seconds!

Canned beans

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Why You’ll Love This Bean and Ham Hock Soup

This soup is a classic recipe that checks all the boxes:

• Rich, Smoky Flavor: The ham hock infuses the beans with a smoky, savory essence that takes this soup to the next level.
• Packed with Protein and Fiber: Beans are a nutritional powerhouse, and combined with the ham, this soup is as filling as it is delicious.
• Budget-Friendly: Using pantry staples like beans and an affordable ham hock, this recipe is easy on your wallet.
• Perfect for Meal Prep: It stores beautifully, making it a lifesaver for busy weeks.

Imagine cozying up with a bowl of this on a chilly evening—pure comfort in every spoonful!

Ingredients You’ll Need

Here’s what you’ll need to bring this delicious soup to life:

• Dried beans (1 pound): A mix of navy, pinto, and kidney beans works beautifully.
• Ham hock (1 large): The star of the show, bringing smoky richness.
• Onion (1, diced): Adds depth and sweetness.
• Carrots (2, sliced): For a touch of natural sweetness.
• Celery (2 stalks, chopped): A classic soup base ingredient.
• Garlic (3 cloves, minced): Because everything’s better with garlic.
• Bay leaf (1): A subtle herbaceous note.
• Chicken or vegetable broth (8 cups): The soup’s flavorful foundation.
• Salt and pepper: To taste.

Optional Additions:

• Tomatoes: Diced, for a touch of acidity.
• Herbs: Fresh parsley or thyme for garnish.
• Spices: A pinch of smoked paprika for an extra smoky kick.

Tools You’ll Need

• A large pot or Dutch oven for simmering the soup.
• A ladle for serving.
• A colander for rinsing and draining the beans.

How to Make Bean and Ham Hock Soup

Follow these simple steps, and your soup will be ready to enjoy in no time:

1. Prep the Beans

If you’re using dried beans, soak them overnight in plenty of water. Rinse and drain before cooking. (Canned beans can also work in a pinch—just reduce the cooking time.)

2. Sear the Ham Hock

Heat a bit of oil in your pot over medium heat. Sear the ham hock on all sides to enhance its smoky flavor.

3. Build the Base

Add your diced onion, carrots, celery, and garlic to the pot. Sauté until fragrant and slightly softened.

4. Combine and Simmer

Add the beans, bay leaf, and broth to the pot. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for about 2-3 hours, or until the beans are tender.

5. Remove the Ham Hock

Take out the  ham hock and shred the meat. Discard any bones or skin, and return the shredded meat to the pot.

6. Adjust the Seasoning

Taste your  soup and add salt, pepper, or other spices as needed.

7. Serve and Enjoy!

Ladle the soup into bowls, garnish with fresh herbs if desired, and dig in!

What to Serve with Bean and Ham Hock Soup

This soup pairs beautifully with crusty bread or a side of cornbread. A light, tangy salad (think arugula with a lemon vinaigrette) also complements the hearty flavors perfectly.

Tips for Making the Best Soup

• Don’t Skip the Sear: Browning the ham hock adds depth of flavor.
• Layer Your Flavors: Add the garlic after the onions and carrots to avoid burning it.
• Slow and Steady: This soup shines when it’s simmered low and slow, allowing the flavors to meld.
• Go Big on the Broth: The better your broth, the better your soup. Opt for low-sodium options so you can control the saltiness.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes wonderfully for up to 3 months. Freeze in individual portions for easy reheating.
• Reheat: Warm on the stove over low heat or microwave in 1-minute intervals, stirring in between.

Frequently Asked Questions

Can I use canned beans instead of dried?

Absolutely! Canned beans are a great time-saver. Just rinse and drain them, and reduce the simmering time to about 30 minutes.

What if I don’t have a ham hock?

You can substitute smoked turkey legs or even bacon for a similar flavor profile.

Can this soup be made vegetarian?

Yes! Simply omit the ham hock and use vegetable broth. You can add smoked paprika to mimic the smoky flavor.

How can I thicken the soup?

Mash some of the beans against the side of the pot or use an immersion blender to blend a portion of the soup.

Final Thoughts

This Bean and Ham Hock Soup is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony. It’s a recipe you’ll want to keep in your rotation, especially when the weather calls for comfort food.

Looking for more inspiration? Check out my other cozy soup recipes like Hearty Lentil Stew or Creamy Potato and Leek Soup. And if you make this recipe, don’t forget to share your photos on Pinterest and tag me—I’d love to see your creations!

Enjoy every spoonful!