Bean and Ham Hock Soup is a timeless dish that combines tender beans with the smoky flavor of ham hocks to create a warm, hearty meal perfect for any season. This wholesome recipe is packed with protein, fiber, and rich flavors that will satisfy your taste buds while keeping you cozy. Ideal for family dinners or meal prep, this soup is a crowd-pleaser that’s easy to make and full of nutrients.
Ingredients
- 1 pound dried beans (such as navy, cannellini, or great northern), soaked overnight
- 2 smoked ham hocks
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable stock
- 2 cups water (as needed)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Rinse the soaked beans thoroughly under cold water and drain. Set them aside while you prepare the other ingredients.
- In a large soup pot or Dutch oven, place the ham hocks and pour in the chicken or vegetable stock. Add the bay leaf and dried thyme to the pot. Bring the stock to a boil over medium-high heat.
- Reduce the heat to low, cover the pot, and let the ham hocks simmer for 1 to 1.5 hours. This step helps infuse the broth with a deep smoky flavor and tenderizes the ham hocks.
- After simmering, carefully remove the ham hocks from the pot and let them cool slightly. Once cooled, shred the meat off the bones, discarding any skin, fat, and bones. Set the shredded meat aside.
- Add the soaked beans to the pot and stir well. Add the chopped onion, carrots, celery, and garlic to the soup. Ensure all ingredients are submerged in the broth. Add water if needed to maintain the desired consistency.
- Bring the soup back to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1 to 1.5 hours or until the beans are tender. Stir occasionally to prevent sticking.
- Once the beans are tender, return the shredded ham hock meat to the pot. Stir to combine and let the soup simmer for an additional 10 to 15 minutes to marry the flavors.
- Season the soup with salt and pepper to taste. Be cautious with the salt, as ham hocks are naturally salty. Adjust the seasonings as needed.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
- Serve the soup hot with crusty bread, cornbread, or crackers for a complete and satisfying meal.
This recipe makes a generous batch, making it perfect for leftovers. The soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three months. Reheat on the stovetop or microwave and enjoy the comforting flavors of this classic Bean and Ham Hock Soup.