White Bean and Ham Hock Soup

White Bean and Ham Hock Soup is a hearty, flavorful dish that combines tender beans, smoky ham, and aromatic vegetables into a satisfying and nourishing meal. The rich broth and fall-apart ham make this soup perfect for chilly days or anytime you need a comforting bowl of goodness. The combination of dried white beans, smoked ham hock, and a variety of vegetables offers a delicious balance of textures and flavors, making it a cozy classic for your kitchen.

Why You’ll Love This Recipe

This White Bean and Ham Hock Soup is a wonderful dish that brings together simple ingredients to create a meal full of depth and flavor. The ham hock infuses the broth with a savory, smoky richness, while the beans provide a creamy texture as they cook. The vegetables add a fresh balance, and the longer the soup simmers, the more the flavors meld together. It’s a perfect dish to prepare ahead of time, and it’s easily customizable with your favorite seasonings or herbs. This soup is both filling and budget-friendly, making it a go-to comfort food.

Ingredients

1 smoked ham hock
1 lb dried white beans (such as navy, cannellini, or great northern), soaked overnight and drained
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste (adjust carefully, as ham hocks are salty)
Optional: chopped fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Soak the Beans: Rinse and soak the beans in water overnight, or use a quick soak method by boiling them for 1 minute and letting them sit for 1 hour. Drain the beans and set aside.
Start the Base: In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add Beans & Ham Hock: Add the drained beans, ham hock, broth, bay leaves, thyme, and black pepper to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 2½ hours, or until the beans are tender and the ham is falling off the bone.
Remove Ham Hock: Carefully remove the ham hock from the pot. Let it cool slightly before shredding the meat from the bone, discarding the skin and bones. Return the shredded meat to the soup.
Finish and Serve: Taste the soup and adjust the seasoning with salt and extra pepper if needed, remembering that the ham hock may already add saltiness. Remove the bay leaves. Serve the soup hot, garnished with fresh parsley and warm crusty bread on the side.

Servings and Timing

Servings: 6-8
Total Time: 3-3.5 hours (includes soaking time for beans)

Variations

Vegetables: You can add extra vegetables like potatoes, spinach, or kale to make the soup heartier and more nutritious.
Smoked Sausage: For an alternative to the ham hock, you can use smoked sausage or kielbasa to add that signature smokiness to the soup.
Herbs: Experiment with fresh thyme, rosemary, or sage to add extra layers of flavor to the soup.
Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a bit of heat.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, defrost in the refrigerator overnight and warm it up on the stove over low heat.
Reheating: To reheat the soup, place it in a pot over low heat, stirring occasionally until heated through. You may need to add a little extra broth or water if it has thickened too much during storage.

FAQs

1. Can I use canned beans instead of dried beans?

Yes, you can use canned beans instead of dried beans. Use about 4 cups of canned beans (rinsed and drained). Since canned beans are already cooked, the cooking time will be significantly shorter—just simmer the soup for about 30 minutes until everything is heated through.

2. How can I make this soup vegetarian?

To make this soup vegetarian, simply omit the ham hock and replace the meat with extra vegetables or plant-based protein, like lentils or tofu. Use vegetable broth instead of chicken broth to maintain the flavor.

3. Can I use bone broth instead of chicken broth?

Yes, bone broth would be an excellent substitute for chicken broth in this recipe. It will add an even richer flavor to the soup.

4. How do I know when the beans are tender?

You can check the beans for tenderness by tasting one. The beans should be soft and creamy in texture, not hard or chalky. If they are still firm, continue simmering the soup for another 30 minutes and check again.

5. Is it necessary to soak the beans?

Soaking the beans helps reduce the cooking time and makes them easier to digest. However, if you forget to soak them, you can still cook them directly, but it may take a little longer to become tender (about 3-4 hours of simmering).

6. Can I add more seasoning to this soup?

Absolutely! Feel free to adjust the seasoning by adding more thyme, pepper, or salt, but be careful with the salt since the ham hock can add a lot of saltiness. You can also add fresh herbs like rosemary or parsley for extra flavor.

7. Can I use fresh ham instead of a smoked ham hock?

You can use fresh ham, but it won’t have the same smoky flavor that a ham hock imparts. You could consider adding a smoked sausage or some liquid smoke to mimic the flavor.

8. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. After sautéing the vegetables, add all the ingredients (including soaked beans) to the slow cooker. Cook on low for 6-7 hours or until the beans are tender. Shred the ham and return it to the soup before serving.

9. How can I make this soup thicker?

To thicken the soup, you can mash a portion of the beans with a potato masher or use an immersion blender to purée part of the soup. This will give it a creamy texture without needing to add cream or flour.

10. Can I skip the bay leaves?

While bay leaves add a subtle depth of flavor, you can skip them if you don’t have any. The soup will still be delicious, but the bay leaves help enhance the overall taste.

Conclusion

This White Bean and Ham Hock Soup is the epitome of comfort food. It’s warm, filling, and full of rich flavors from the tender beans and smoky ham. Whether you enjoy it on a chilly day or as a hearty dinner for your family, this soup is guaranteed to please. With its simple ingredients and satisfying taste, it’s sure to become a staple in your recipe collection.

White Bean and Ham Hock Soup

White Bean and Ham Hock Soup

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs