Bean and Ham Hock Soup

Here’s a classic, hearty Bean and Ham Hock Soup recipe—simple, comforting, and great for leftovers 🍲

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Bean and Ham Hock Soup

Ingredients

• 1 lb (about 2 cups) dried white beans (navy, great northern, or cannellini)

• 1–2 smoked ham hocks

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 bay leaf

• 1 tsp dried thyme (or 1 Tbsp fresh)

• 6–8 cups water or low-sodium broth

• Black pepper, to taste

• Salt (add at the end, if needed)

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Instructions

1. Soak the beans (recommended):
   Rinse beans and soak in water overnight. Drain and rinse.
   Quick soak option: Boil beans for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain.

2. Start the soup:
   In a large pot, add beans, ham hocks, onion, carrots, celery, garlic, bay leaf, thyme, and water/broth.

3. Simmer:
   Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1½–2½ hours, stirring occasionally, until beans are tender.

4. Shred the meat:
   Remove ham hocks, let cool slightly, then shred the meat. Discard skin and bones. Return meat to the pot.

5. Season and finish:
   Remove bay leaf. Taste and add black pepper and salt if needed (ham hocks are usually salty).

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Optional Add-Ins

• A pinch of smoked paprika for extra smoky flavor

• A handful of chopped kale or spinach near the end

• A splash of lemon juice before serving to brighten it up

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Serving Ideas

• Serve with crusty bread or cornbread

• Even better the next day after flavors develop

If you want, I can adapt this for a slow cooker, pressure cooker, or help you tweak it based on what beans you have.