When the weather cools and comfort food cravings hit, few dishes are as satisfying as White Bean and Ham Hock Soup. This timeless recipe combines the smoky, savory flavor of ham hocks with the creamy, tender texture of white beans, creating a wholesome bowl of warmth that’s perfect for any occasion. Whether served with crusty bread or enjoyed on its own, this soup promises to be a hit for the whole family.
Ingredients
For the Soup Base
2 ham hocks (1-1.5 lbs, smoked for added flavor or unsmoked for a milder taste)
1 lb dried white beans (Great Northern or Navy beans work well)
1 medium onion, chopped
2-3 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth (or vegetable broth for a lighter option)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
2 tablespoons olive oil (or butter)
Seasoning and Garnish
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Lemon wedges (optional, for a bright finish)
Instructions
1. Prepare the Beans
If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.
For a quicker option, use the quick-soak method: Bring the beans to a boil in a large pot of water, remove from heat, and let sit covered for 1 hour. Drain and rinse.
If using canned beans, rinse and drain them. Reduce the cooking time accordingly.
2. Cook the Ham Hocks
Heat olive oil or butter in a large pot or Dutch oven over medium heat.
Add the ham hocks and brown on all sides (about 5-7 minutes). Browning develops deeper flavor.
Remove the ham hocks and set them aside.
3. Sauté the Vegetables
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the garlic and cook for another 1-2 minutes until fragrant.
4. Simmer the Soup
Add the beans, chicken broth, bay leaves, thyme, and rosemary to the pot. Stir to combine.
Return the ham hocks to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
Check the liquid level during cooking; add more broth or water if needed.
5. Shred the Ham
Once the ham is tender and falling off the bone, remove the ham hocks from the pot.
Allow them to cool slightly, then shred the meat from the bone. Discard the bones and excess fat.
Return the shredded ham to the soup and stir.
6. Season and Serve
Taste the soup and adjust seasoning with salt and pepper as needed.
For a fresh, tangy finish, add a squeeze of lemon juice just before serving.
Ladle the soup into bowls and garnish with fresh parsley. Pair with crusty bread for dipping.
Pro Tips for the Best Soup
Smoked Ham Hocks: These add a rich, smoky flavor. If unavailable, unsmoked ham hocks or pork shanks work well too.
Vegetarian Option: Omit the ham and substitute smoked paprika or liquid smoke for depth. Use vegetable broth for a full vegetarian version.
Texture Control: If you prefer a thicker soup, mash some of the beans with the back of a spoon or blend a portion of the soup.
Make Ahead: This soup tastes even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Serving Suggestions
Sides: Crusty bread, garlic toast, or cornbread make perfect accompaniments.
Pairings: Serve with a fresh green salad or roasted vegetables for a balanced meal.
Toppings: Add a dollop of sour cream or grated Parmesan for extra indulgence.
Nutritional Information (Per Serving)
Calories: ~320 kcal
Protein: ~25g
Carbs: ~30g
Fat: ~12g
This White Bean and Ham Hock Soup is the epitome of comfort food—rich, savory, and hearty enough to satisfy the hungriest appetites. Whether you’re feeding a crowd or preparing a cozy dinner for two, this soup will warm both the body and soul. 🍲
