If you’re craving a hearty, soul-satisfying meal that’s packed with flavor and comfort, this Bean and Ham Hock Soup is exactly what you need. Tender beans, smoky ham, and a rich, aromatic broth come together in a bowl that feels like home in every spoonful. Perfect for chilly evenings or a family dinner that impresses without fuss.
This recipe is easy to follow, uses simple ingredients, and lets the ham hocks do most of the flavor work, making it a beginner-friendly yet gourmet-tasting soup.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried white beans (navy, cannellini, or great northern) | 1 pound |
| Smoked ham hocks | 2 |
| Onion, diced | 1 large |
| Carrots, peeled and diced | 2 |
| Celery stalks, diced | 2 |
| Garlic cloves, minced | 4 |
| Chicken or vegetable broth (or water) | 8 cups |
| Bay leaf | 1 |
| Dried thyme | 1 teaspoon |
| Dried parsley | 1 teaspoon |
| Smoked paprika (optional) | 1/2 teaspoon |
| Salt and freshly ground black pepper | To taste |
| Fresh parsley, chopped (for garnish) | 1/4 cup |
| Apple cider vinegar or lemon juice (optional) | 1 tablespoon |
Instructions
Step 1: Prepare the beans
Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let them soak overnight, then drain and rinse. If short on time, use the quick-soak method: boil the beans for 1–2 minutes, remove from heat, let sit for 1 hour, then drain and rinse.
Step 2: Cook the soup
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Add the minced garlic and sauté another 1–2 minutes until fragrant.
Place the smoked ham hocks in the pot with the vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika if using. Pour in the broth, ensuring everything is covered. Bring to a boil.
Reduce the heat to low, cover, and simmer for 2–3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally, adding more broth or water if needed.
Step 3: Finish the soup
Remove the ham hocks from the pot. Discard the bones and excess fat, then shred the meat and return it to the soup. Taste and season with salt and pepper. Add a splash of apple cider vinegar or lemon juice for a bright, balanced finish if desired.
Step 4: Serve
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Tips for Success
- For a thicker soup: Mash a portion of the beans against the side of the pot or blend some of the soup and stir it back in for a creamier texture.
- Storage: This soup keeps well and often tastes better the next day. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat with extra broth or water if it thickens too much.
This Bean and Ham Hock Soup is a true comfort classic—rich, smoky, and nourishing. It’s simple to make, yet it fills your kitchen with an aroma that promises a cozy, satisfying meal.
