Bean and Ham Hock Soup is a rich, comforting soup with tender beans, smoky ham, and flavorful vegetables. It’s perfect for chilly days and tastes even better the next day. This recipe serves 6–8.
Ingredients
- 1 lb (450 g) dried navy beans or great northern beans, rinsed and soaked overnight (or use the quick-soak method)
- 2 smoked ham hocks
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups (2 L) chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp black pepper
- Salt, to taste (add near the end, as the ham hocks are salty)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Drain and rinse the soaked beans.
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery, and cook for 5–7 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the beans, ham hocks, chicken broth, bay leaves, thyme, and black pepper.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 2–2½ hours, or until the beans are tender and the meat is falling off the ham hocks.
- Remove the ham hocks and let them cool slightly. Discard the skin, bones, and excess fat. Shred the meat into bite-sized pieces.
- Return the shredded ham to the soup and discard the bay leaves.
- If you prefer a thicker soup, mash some of the beans against the side of the pot or blend 1–2 cups of the soup and stir it back in.
- Taste and adjust the seasoning with salt if needed.
- Ladle into bowls and garnish with chopped parsley.
Serving Suggestions
Serve with:
- Warm cornbread
- Crusty artisan bread
- Buttermilk biscuits
- A simple green salad
Tips
- If you forgot to soak the beans, use the quick-soak method: Boil the beans for 2 minutes, remove from the heat, cover, and let them sit for 1 hour before draining.
- Leftovers keep well in the refrigerator for up to 4 days and often taste even better after the flavors meld.
- Freeze cooled soup in airtight containers for up to 3 months for an easy make-ahead meal.