Bean and ham hock soup is the ultimate comfort food—rich, savory, and perfect for chilly days or when you’re craving a filling, wholesome meal. The smoky flavor from the ham hocks pairs beautifully with tender white beans and hearty vegetables, creating a satisfying bowl that feels like a warm hug.
Whether you’re cooking up a family dinner or prepping meals for the week, this nourishing soup is guaranteed to please. Let’s get into it!
Ingredients You’ll Need
For the soup:
- 2 dried ham hocks (about 1 to 1.5 pounds)
- 1 pound dried white beans (navy, great northern, or cannellini)
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 6 cups low-sodium chicken or vegetable broth
- 4 cups water
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (optional, for brightness)
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions
1. Soak the Beans
Rinse the beans and remove any debris. Soak them overnight in a large bowl with plenty of water. If short on time, use the quick-soak method: bring beans to a boil in water, cook for 2 minutes, then remove from heat and let sit for 1 hour. Drain and set aside.
2. Brown the Ham Hocks
In a large pot or Dutch oven, heat olive oil over medium heat. Add the ham hocks and brown them on all sides—this helps deepen the soup’s flavor.
3. Sauté the Veggies
Add chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until slightly softened. Stir in garlic and cook for another minute.
4. Build the Soup Base
Add broth, water, soaked beans, bay leaf, thyme, pepper, and salt to the pot. Stir well and bring to a boil.
5. Simmer Low and Slow
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beans are tender and ham is falling off the bone. Stir occasionally and add more liquid if needed.
6. Shred the Ham
Remove ham hocks and let cool slightly. Shred the meat, discarding bones and excess fat, then return the meat to the soup. Stir in apple cider vinegar, if using, and adjust seasonings.
7. Serve and Enjoy
Ladle soup into bowls, garnish with parsley, and serve hot with crusty bread or a green salad for a full, cozy meal.
Tips for the Best Bean and Ham Hock Soup
Soaking helps: It reduces cook time and helps beans cook evenly.
Substitutes for ham hocks: Smoked ham bones, turkey legs, or even smoked sausage work great.
Make it heartier: Add spinach, kale, or potatoes for extra flavor and nutrition.
Thicker texture: Blend a cup of the soup or mash a few beans before serving.
Freezer-friendly: Cool completely before storing. Freeze for up to 3 months!
FAQs
Can I use canned beans?
Yes! Use 3–4 cans (15 oz each) of drained beans. Add them during the last 30 minutes of cooking to prevent mushiness, and reduce the liquid slightly.
Can I make this in a slow cooker?
Absolutely. Add everything to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours. No need to brown the ham hocks.
Can I make this soup vegetarian?
Omit the ham hocks and use smoked paprika or liquid smoke for flavor. Vegetable broth works perfectly.
How long will it keep?
This soup lasts up to 4 days in the fridge and 3 months in the freezer. Perfect for meal prep!
Final Thoughts
There’s nothing quite like a hot bowl of bean and ham hock soup—it’s rustic, rich, and loaded with flavor. Whether you’re enjoying it fresh from the pot or thawed from the freezer, this timeless dish is always a winner.