Why You’ll Love This Recipe
There are few dishes as warming and satisfying as a bowl of bean and ham hock soup. Rich in flavor, this soup brings together smoky, tender ham hock with creamy beans for a rustic dish that feels like home. Traditionally enjoyed during the colder months, this soup is a perfect choice for family dinners, casual gatherings, or even meal prep, as it tastes even better the next day. The slow-simmered ham infuses the broth with deep savory notes, while vegetables and herbs add balance and freshness.
Whether you are looking for a budget-friendly meal, a comforting dish to feed a crowd, or a protein-packed option that keeps you full, this soup checks all the boxes. It is simple to prepare, requires minimal active cooking time, and delivers incredible flavor with just a handful of pantry staples.
Hearty Bean and Ham Hock Soup – A Comforting Classic
- Total Time: 3 hours 15 minutes
- Yield: 6–8 servings
- Diet: Gluten Free
Description
A hearty and comforting soup made with beans, smoked ham hock, vegetables, and aromatic herbs, simmered slowly for a rich and savory flavor.
Ingredients
- 1 smoked ham hock (about 1–1.5 lbs)
- 1 lb dried beans (navy beans, great northern beans, or mixed beans)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Optional: 1 potato, diced
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Rinse the dried beans and soak them overnight in cold water, then drain. (Alternatively, use the quick soak method by boiling beans for 2 minutes, then letting them sit covered for 1 hour before draining.)
- In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, celery, and garlic until softened and fragrant, about 5 minutes.
- Add the ham hock, soaked beans, broth, bay leaves, and thyme. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, or until beans are tender and ham is falling off the bone.
- Remove ham hock from the pot. Shred the meat, discarding skin and bones, then return the meat to the soup.
- Taste and adjust seasoning with salt and black pepper. If using diced potato, add and cook until tender, about 20 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
- This soup tastes even better the next day after flavors have melded.
- You can freeze leftovers in airtight containers for up to 3 months.
- For a creamier texture, mash some beans in the pot before serving.
- Use low-sodium broth to control salt levels since ham hock is naturally salty.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ham hock – The star of the soup, ham hock adds a smoky depth of flavor and creates a rich, hearty broth as it simmers.
Dried beans – Typically navy beans, great northern beans, or cannellini beans are used. They provide a creamy texture and absorb the flavorful broth beautifully.
Onion – A key aromatic that enhances the savory base of the soup. As it cooks, onion adds sweetness and depth.
Carrots – Bring natural sweetness and a slight earthy flavor that complements the smoky ham.
Celery – Adds a subtle crunch and freshness that balances the richness of the broth.
Garlic – Essential for building flavor, garlic adds warmth and depth to the soup.
Bay leaves – These herbs infuse the soup with a subtle earthy note that ties the flavors together.
Thyme – Fresh or dried thyme adds a fragrant herbal touch that works beautifully with beans and pork.
Salt and black pepper – Simple seasonings that enhance and balance the overall flavor of the dish.
Olive oil or butter – Used for sautéing the vegetables, adding a subtle richness to the base.
Chicken or vegetable stock – Provides the liquid foundation of the soup, enriching the broth and making it hearty.
Directions
Begin by rinsing the beans and, if using dried beans, soaking them overnight or following a quick-soak method. In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Sauté onion, carrots, and celery until softened and fragrant, then add garlic and cook briefly to release its aroma.
Next, place the ham hock into the pot along with the soaked beans. Pour in chicken or vegetable stock, ensuring the ingredients are fully covered. Add bay leaves and thyme for seasoning. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and allow the soup to cook for 2 to 3 hours, or until the beans are tender and the ham hock is falling off the bone.
Once the soup has simmered, remove the ham hock. Shred the tender meat from the bone and return it to the soup, discarding excess fat and bone. Taste and adjust the seasoning with salt and pepper. Let the soup rest briefly before serving to allow the flavors to meld fully.
Servings and timing
This recipe typically serves 6–8 people, making it ideal for a family dinner or for storing leftovers. Preparation takes about 20 minutes, with a cooking time of 2 to 3 hours, depending on whether you use dried or pre-cooked beans. The long simmering process ensures a flavorful broth and perfectly tender beans.
Storage/reheating
Bean and ham hock soup stores exceptionally well. Once cooled, keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of stock or water if the soup thickens too much. The flavors often deepen after a day or two, making leftovers especially delicious.
Variations and Customizations
One of the best aspects of bean and ham hock soup is its flexibility. You can adjust it according to taste, dietary preferences, or the ingredients you have available. For a creamier consistency, blend a portion of the soup and stir it back in. If you prefer more texture, leave the beans whole and the broth thinner.
Different beans bring distinct textures and flavors. Navy beans create a smooth, creamy texture, while cannellini beans add a slightly nutty flavor. Lentils or split peas can be used for a unique variation that still pairs well with ham hock.
Vegetables can also be varied. Add parsnips, turnips, or leeks for extra flavor. Kale, spinach, or collard greens stirred in at the end bring freshness and added nutrition. For a spicier twist, include chili flakes or smoked paprika.
If you prefer a lighter version, substitute ham hock with smoked turkey legs or omit the meat entirely, increasing the vegetables and herbs for a vegetarian adaptation.
Serving styles can also be customized—pair with crusty bread, cornbread, or even over rice for a heartier meal. With such versatility, this soup can be adapted to suit nearly every palate and occasion.
FAQs
Can I make this soup with canned beans instead of dried?
Yes, canned beans can be used to save time. Simply reduce cooking time to about 45 minutes to 1 hour.
Do I need to soak the beans overnight?
Soaking beans shortens cooking time and makes them easier to digest, but you can use the quick-soak method if pressed for time.
Can I make this soup in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 8–10 hours or high for 4–5 hours.
What is the best type of bean for this soup?
Navy beans or great northern beans are traditional choices, but cannellini beans also work well.
How do I make the broth richer?
Use homemade stock or simmer the soup longer to extract maximum flavor from the ham hock.
Can I freeze bean and ham hock soup?
Yes, it freezes well for up to 3 months. Be sure to cool completely before transferring to freezer containers.
What can I use instead of ham hock?
Smoked turkey legs or smoked sausage can be used as alternatives for a different but equally flavorful result.
How can I thicken the soup?
Mash some of the beans or blend a portion of the soup for a creamier consistency.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as the stock used does not contain gluten.
What should I serve with this soup?
It pairs beautifully with crusty bread, cornbread, or a fresh green salad.
Conclusion
Bean and ham hock soup is a timeless recipe that delivers warmth, flavor, and nourishment in every spoonful. Its simple ingredients transform into a rich, comforting dish that can be enjoyed throughout the week. Whether served as a hearty family dinner or stored for convenient meals later, this soup never fails to satisfy. With endless variations and adaptability, it is a dish worth returning to again and again.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!