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Bean and Ham Hock Soup

A warm, hearty Bean and Ham Hock Soup that combines tender beans with savory ham hocks, perfect for busy nights and family gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large ham hock Provides flavor and protein.
  • 1 cup dried white beans (like great northern or navy beans) Can use canned beans as a substitute.
  • 1 medium onion, chopped Adds flavor base.
  • 2 medium carrots, diced Adds sweetness and texture.
  • 2 stalks celery, diced Adds additional flavor.
  • 3 cloves garlic, minced Enhances flavor.
  • 6 cups low-sodium chicken broth Base for the soup.
  • 1 teaspoon dried thyme For herbal flavor.
  • 1 leaf bay leaf Adds depth of flavor.
  • to taste Salt and pepper Season to preference.
  • for garnish Fresh parsley Optional for plating.

Method
 

Preparation
  1. Soak the beans in water for at least 8 hours or overnight.
  2. If short on time, use canned beans, washed thoroughly.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for an additional minute.
  4. Add soaked (or canned) beans, ham hock, chicken broth, thyme, and bay leaf. Stir and bring to a gentle boil.
  5. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours (30 minutes if using canned beans).
  6. Remove the ham hock, shred the meat, and return it to the soup.
  7. Taste and season with salt and pepper as desired.
  8. Serve in bowls and garnish with fresh parsley.

Notes

Add a splash of vinegar for added flavor. This soup stores well in the fridge and can be frozen.