Bean and Ham Hock Soup

This Bean and Ham Hock Soup is a hearty, comforting dish made with tender white beans, smoky ham hocks, vegetables, and aromatic herbs. Perfect for chilly days, family dinners, or holiday gatherings.

Prep Time: 20 minutes • Cook Time: 3 hours • Total Time: ~3 hours 20 minutes • Yield: 6–8 servings • Cuisine: American, Southern • Course: Soup

Ingredients

1 pound dried white beans (navy, cannellini, or great northern)
2 smoked ham hocks
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken or vegetable broth (or water)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon smoked paprika (optional)
Salt and freshly ground black pepper, to taste
¼ cup fresh parsley, chopped (for garnish)
1 tablespoon apple cider vinegar or lemon juice (optional)

Instructions

Prepare the Beans Rinse the beans under cold water. Cover with water in a large bowl and soak overnight. Drain and rinse. Alternatively, use the quick-soak method by boiling for 1-2 minutes, then letting soak for 1 hour.
Sauté the Vegetables In a large pot or Dutch oven, heat oil over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook 1-2 minutes until fragrant.
Add Ham Hocks and Seasonings Add the smoked ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika. Pour in broth, ensuring ingredients are covered, and bring to a boil.
Simmer the Soup Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks fall apart. Stir occasionally and add more broth or water as needed.
Shred the Ham Remove ham hocks, discard bones and excess fat, shred the meat, and return it to the soup. Season with salt, pepper, and optional apple cider vinegar or lemon juice for brightness.
Serve Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Tips for the Best Bean and Ham Hock Soup

For a thicker soup, mash some beans against the side of the pot or blend a portion and stir back in.
This soup stores well for 3-4 days in the refrigerator or up to 3 months frozen.
Smoked paprika enhances the smoky flavor but is optional.
Serve with fresh herbs or a drizzle of olive oil for extra richness.

Serving Ideas

Pair with crusty bread or cornbread for dipping.
Great as a warming lunch or dinner on chilly days.
Perfect for family gatherings or potluck meals.

FAQs

Can I use canned beans instead of dried beans?

Yes. Use 3-4 cans of drained and rinsed white beans, reducing cooking time to 30-40 minutes. Can I make this soup ahead of time?

Yes. Soup tastes even better the next day as the flavors meld. Reheat gently on the stove. How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days or freeze up to 3 months.

Estimated Nutrition (per serving, 6 servings)

350 kcal • 15 g fat • 5 g sat fat • 35 g carbs • 10 g fiber • 4 g sugar • 25 g protein • 900 mg sodium

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