Introduction
This Hearty Bean and Ham Hock Soup is a comforting classic that combines the creamy texture of slow-cooked beans with the smoky richness of ham hocks. Packed with savory flavors from aromatic vegetables and herbs, this soup is perfect for cold evenings or when you’re craving a satisfying and nutritious meal. The addition of optional smoked paprika adds another layer of depth, while a splash of apple cider vinegar or lemon juice brightens the dish with a bit of acidity, making it an irresistible family favorite.
The best part? It’s a one-pot wonder! This soup requires minimal ingredients and allows the slow simmering process to do all the work, melding the flavors together beautifully. Whether you’re using navy beans, cannellini, or great northern beans, this recipe guarantees a hearty meal that’s both wholesome and filling.
Ingredients:
- 1 pound dried white beans (such as navy, cannellini, or great northern beans)
- 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 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity)
Preparation:
Step 1: Prepare the Beans
- Rinse and Soak the Beans: Rinse the dried beans under cold water to remove any debris. Place the beans in a large bowl, cover with water, and soak them overnight (8 hours). If you’re short on time, you can use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour.
- Drain the Beans: After soaking, drain the beans and set aside.
Step 2: Sauté the Vegetables
- Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
- Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Combine Ingredients and Simmer
- Add the Ham Hocks and Beans: Place the smoked ham hocks and drained beans into the pot with the sautéed vegetables.
- Add the Broth and Herbs: Pour in 8 cups of chicken or vegetable broth (or water). Add the bay leaf, dried thyme, dried parsley, and smoked paprika (if using). Stir to combine.
- Season and Simmer: Season with a pinch of salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer gently for about 2 hours, or until the beans are tender and the ham hocks have imparted their smoky flavor to the broth. Stir occasionally.
Step 4: Shred the Ham
- Shred the Ham: Once the beans are tender, carefully remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones and return the shredded ham to the soup. Discard the bones and any excess fat.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt and pepper to taste. If using, stir in the apple cider vinegar or lemon juice for a touch of acidity to balance the flavors.
Step 5: Garnish and Serve
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of freshness.
- Optional: For added richness, drizzle a little olive oil or sprinkle some grated Parmesan cheese over the top before serving.
Cooking Notes:
- Soaking the Beans: Soaking beans overnight helps them cook faster and improves their texture. If you forget to soak them, the quick-soak method works well but may result in a slightly longer cooking time.
- Ham Hocks: Smoked ham hocks add incredible depth of flavor. If you can’t find ham hocks, smoked turkey legs or bacon can be used as substitutes.
- Broth: Chicken or vegetable broth gives the soup a rich base, but you can use water if you prefer a lighter flavor. Adjust seasoning accordingly.
Serving Suggestions:
This hearty Bean and Ham Hock Soup is a meal in itself, but it pairs beautifully with crusty bread for dipping, cornbread, or a side salad for added freshness. For a comforting winter feast, serve it alongside a warm loaf of garlic bread or freshly baked rolls.
Tips:
- Make it a Stew: If you want a thicker, more stew-like consistency, mash some of the beans with a potato masher before adding the shredded ham back into the pot.
- Leftover Ideas: Leftover soup tastes even better the next day. You can also use it as a filling for bean and ham burritos or pour it over rice for a hearty twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup freezes well, too—freeze in individual portions for easy weeknight meals, and simply reheat in a pot when ready to serve.
Prep Time:
- 15 minutes
Cooking Time:
- 2-2.5 hours
Total Time:
- 2.5-3 hours
Nutritional Information (per serving):
- Calories: 320
- Protein: 18g
- Sodium: 800mg
- Carbohydrates: 45g
- Fat: 7g
Conclusion:
This Hearty Bean and Ham Hock Soup is a flavorful, filling dish that’s perfect for slow-cooking days when you want to let the ingredients do all the work. The combination of creamy white beans and smoky ham hocks, simmered with aromatic herbs and veggies, creates a soul-warming meal that’s nutritious and deeply satisfying. Whether you’re looking for a classic comfort food or a wholesome dish to serve guests, this soup is sure to be a hit.
PrintHearty Bean and Ham Hock Soup Recipe
- Total Time: 2.5-3 hours
Ingredients
- 1 pound dried white beans (such as navy, cannellini, or great northern beans)
- 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 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity)
Instructions
Step 1: Prepare the Beans
- Rinse and Soak the Beans: Rinse the dried beans under cold water to remove any debris. Place the beans in a large bowl, cover with water, and soak them overnight (8 hours). If you’re short on time, you can use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour.
- Drain the Beans: After soaking, drain the beans and set aside.
Step 2: Sauté the Vegetables
- Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
- Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Combine Ingredients and Simmer
- Add the Ham Hocks and Beans: Place the smoked ham hocks and drained beans into the pot with the sautéed vegetables.
- Add the Broth and Herbs: Pour in 8 cups of chicken or vegetable broth (or water). Add the bay leaf, dried thyme, dried parsley, and smoked paprika (if using). Stir to combine.
- Season and Simmer: Season with a pinch of salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer gently for about 2 hours, or until the beans are tender and the ham hocks have imparted their smoky flavor to the broth. Stir occasionally.
Step 4: Shred the Ham
- Shred the Ham: Once the beans are tender, carefully remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones and return the shredded ham to the soup. Discard the bones and any excess fat.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt and pepper to taste. If using, stir in the apple cider vinegar or lemon juice for a touch of acidity to balance the flavors.
Step 5: Garnish and Serve
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of freshness.
- Optional: For added richness, drizzle a little olive oil or sprinkle some grated Parmesan cheese over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 2-2.5 hours