White Bean and Ham Hock Soup
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 2–2½ hours (stovetop)
Total Time: ~2½ hours
Ingredients
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1 lb (about 2 cups) dried great northern beans or navy beans
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1–2 smoked ham hocks (about 1½ lbs total)
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1 tbsp olive oil or butter
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1 medium onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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3 cloves garlic, minced
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8 cups chicken broth (or water, plus bouillon for flavor)
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1 bay leaf
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½ tsp dried thyme
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¼ tsp black pepper (adjust to taste)
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Salt, to taste (add at the end to avoid tough beans)
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Optional: 1 tsp smoked paprika for extra depth
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Optional garnish: chopped parsley or a drizzle of olive oil
Instructions
1. Prepare the Beans:
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Rinse and pick over the beans to remove debris.
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Optional soak: Soak beans overnight in plenty of water, or use the quick soak method — boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse.
2. Sauté the Vegetables:
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add onion, carrots, and celery. Cook 5–6 minutes until softened.
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Add garlic and cook for 30 seconds, just until fragrant.
3. Simmer the Soup:
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Add ham hocks, beans, chicken broth, bay leaf, thyme, and black pepper.
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Bring to a boil, then reduce heat to low.
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Cover and simmer gently for 1½–2 hours, stirring occasionally, until beans are tender and ham is falling off the bone.
4. Finish the Soup:
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Remove the ham hocks from the pot. Shred the meat, discarding fat, bone, and skin.
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Return the meat to the soup and stir well.
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Simmer uncovered for another 10–15 minutes to thicken slightly.
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Taste and add salt as needed (ham hocks can be salty, so add at the end).
5. Serve:
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Serve warm, garnished with chopped parsley or a drizzle of olive oil.
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Great with crusty bread or cornbread on the side.
Tips
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For a creamier texture, mash some of the beans against the side of the pot or blend a cup of soup, then stir it back in.
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Add a handful of chopped kale or spinach near the end for color and freshness.
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Leftovers taste even better the next day — refrigerate for up to 4 days or freeze up to 3 months.
Would you like me to include a slow cooker or Instant Pot version next?
