WHITE BEAN AND HAM HOCK SOUP

Ah, White Bean and Ham Hock Soup—this is deeply comforting, smoky, and old-school cozy 🥣
It’s the kind of soup that simmers low and slow and tastes even better the next day.

🫘🍖 White Bean and Ham Hock Soup

Ingredients

• 1 lb dried white beans (navy or Great Northern)

• 1–2 ham hocks

• 1 onion, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 bay leaf

• 1 tsp thyme (or Italian seasoning)

• 8 cups water or chicken broth

• Salt & black pepper (to taste)

• Optional: parsley, smoked paprika, or a splash of vinegar

Instructions (Stovetop)

1. Soak beans overnight (or quick-soak if short on time). Drain and rinse.

2. Combine ingredients

   • Add beans, ham hocks, onion, carrots, celery, garlic, bay leaf, thyme, and broth to a large pot.

3. Simmer

   • Bring to a boil, reduce heat, and simmer 1½–2 hours, stirring occasionally, until beans are tender.

4. Shred ham

   • Remove ham hocks, shred meat, discard bones and skin.

   • Return meat to the pot.

5. Season & finish

   • Add salt and pepper to taste.

   • Optional: splash of vinegar to brighten flavors.

Slow Cooker Method

• Add everything except salt to crock pot.

• Low: 7–8 hours | High: 4–5 hours

• Shred ham and return to soup before serving.

🌟 Why This Soup Is a Classic

• Ham hocks add rich, smoky depth

• Beans become creamy without cream

• Budget-friendly and filling

• Freezes beautifully

🔥 Pro Tips

• Don’t salt early—the ham hock adds salt naturally

• Mash a few beans for a thicker broth

• Serve with cornbread or crusty bread

If you want, I can give you a pressure cooker version, a spicy Cajun-style twist, or a super-thick Southern-style version