Here is a hearty and comforting recipe for Bean and Ham Hock Soup. This is a classic “comfort food” soup that is inexpensive to make, fills the house with a wonderful aroma while it cooks, and tastes even better the next day.
It typically uses smoked ham hocks, which infuse the beans and broth with a deep, smoky, pork flavor.
Hearty Bean and Ham Hock Soup
Yield: 8-10 servings
Prep time: 20 minutes (plus overnight soaking if using dried beans)
Cook time: 2.5 – 3.5 hours
Ingredients
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1 lb dried white beans (Great Northern, Cannellini, or Navy beans), soaked overnight*
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2 tablespoons olive oil or butter
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1 large yellow onion, diced
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2 large carrots, peeled and diced
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2 ribs celery, diced
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3-4 cloves garlic, minced
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2 smoked ham hocks** (about 1.5 – 2 lbs total)
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6 cups chicken broth (or water + 2 bouillon cubes)
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2 cups water (more as needed)
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2 bay leaves
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1 teaspoon dried thyme (or 3 sprigs fresh)
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½ teaspoon black pepper
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1 teaspoon smoked paprika (optional, enhances smoky flavor)
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Salt, to taste (added at the end, as ham hocks are salty)
For Serving:
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Fresh chopped parsley
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A splash of apple cider vinegar or hot sauce
Instructions
Step 1: Prepare the Beans (if using dried)
The night before, place the dried beans in a large bowl and cover them with cold water by about 2 inches. Let them soak overnight.
When ready to cook, drain and rinse the beans well.
Note: If you are in a hurry, you can use the “quick soak” method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour, then drain.
Step 2: Sauté the Vegetables
In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat.
Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Step 3: Combine and Simmer
Add the soaked and drained beans, smoked ham hocks, chicken broth, 2 cups of water, bay leaves, dried thyme, black pepper, and smoked paprika (if using) to the pot.
Stir everything together.
Bring the soup to a boil over high heat, then reduce the heat to low, cover, and let it simmer gently.
Step 4: The Long Simmer
Let the soup simmer for 2 to 3 hours. The total time will depend on the beans.
You’ll know it’s done when:
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The beans are completely tender and creamy.
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The meat on the ham hocks is falling-off-the-bone tender.
Check the pot occasionally, stirring and adding more water or broth if the liquid drops below the level of the ingredients.
Step 5: Remove the Ham Hocks
Carefully transfer the ham hocks to a cutting board or plate. Let them cool for a few minutes until they are cool enough to handle.
Turn off the heat under the soup for now.
Step 6: Shred the Meat
Use two forks or your fingers (once cool enough) to pull the meat from the ham hocks. Discard the skin, fat, and bones. Shred or chop the tender pork into bite-sized pieces.
Step 7: Finish the Soup
For a creamier, thicker soup, you can mash some of the beans against the side of the pot with a spoon, or transfer about 1-2 cups of the soup (mostly beans) to a blender, puree until smooth, and stir it back into the pot.
Return the shredded ham meat to the pot.
Taste the soup now and add salt as needed. Remember that the ham is salty, so you may not need much, or any at all.
If the soup is too thick, add a splash of water or broth to reach your desired consistency. Heat through for another 5-10 minutes.
Step 8: Serve
Remove the bay leaves. Ladle the soup into bowls. Garnish with fresh parsley and a tiny splash of apple cider vinegar or a dash of hot sauce to brighten up the flavors.
Tips and Variations:
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Don’t Salt Too Early: Because ham hocks are cured/smoked and salty, if you add salt at the beginning, the soup can become overly salty as the liquid reduces. Always wait until the end to adjust seasoning.
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Make it Creamy: For a “creamy” bean soup without adding cream, simply mash some of the beans against the side of the pot as mentioned in Step 7. This releases their starch and thickens the broth naturally.
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Leftovers: This soup thickens significantly overnight as the beans absorb more liquid. When reheating, add a splash of water or broth to thin it back to your liking.
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Vegetable Add-ins: Diced potatoes or kale added in the last 30 minutes of cooking can make it even heartier.
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Slow Cooker Method: After sautéing the veggies, transfer everything (including soaked beans, hocks, and broth) to a slow cooker. Cook on LOW for 8-10 hours or on HIGH for 5-6 hours, then proceed with Step 5.