Description
This White Bean and Ham Hock Soup is a hearty, comforting dish filled with tender beans, smoky ham, and savory vegetables. Perfect for chilly days, this rich soup is budget-friendly, filling, and easy to make. Whether for a family meal or meal prep, this classic recipe is full of flavor and can be customized with your favorite herbs and seasonings.
Ingredients
- 1 smoked ham hock
- 1 lb dried white beans (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
Instructions
- Soak the Beans: Rinse and soak the beans in water overnight, or use the 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 oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add Beans & Ham Hock: Add the soaked 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 beans are tender and 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 shredded meat to the soup.
- Finish and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Remove the bay leaves and serve hot, garnished with parsley and crusty bread on the side.
Notes
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: The soup freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and reheat by defrosting in the fridge overnight, then warming on the stove.
- Reheating: Reheat soup on low heat, stirring occasionally. Add extra broth or water if it’s too thick.
- Prep Time: 15 minutes (soaking time not included)
- Cook Time: 3-3.5 hours (includes soaking time for beans)
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 30mg