If you’re craving a hearty, comforting, and flavorful soup, White Bean and Ham Hock Soup is a perfect choice. This classic dish is rich in smoky ham flavor, packed with tender white beans, and seasoned with aromatic vegetables and herbs. The ham hocks simmer low and slow, creating a deep, savory broth that makes this soup irresistible.

This easy one-pot recipe is perfect for a cozy meal, and it’s even better the next day!

Ingredients

Main Ingredients:

• 1 lb dried white beans (Great Northern, navy, or cannellini)
• 1 large smoked ham hock (or 2 small ones)
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika (optional, for extra smokiness)
• ½ tsp black pepper
• 6 cups chicken broth (or water with bouillon for extra flavor)
• 1 cup water
• Salt, to taste

Optional Add-ins:

• 1 small potato, diced (for extra creaminess)
• 1 tsp Worcestershire sauce, for depth
• ½ tsp red pepper flakes, for a slight kick
• Chopped fresh parsley, for garnish

Instructions

Step 1: Prepare the Beans

1. Rinse and sort the dried beans, removing any debris or broken beans.
2. Quick soak method (to reduce cooking time):
   • Place beans in a large pot and cover with 2 inches of water.
   • Bring to a boil for 2 minutes, then remove from heat.
   • Cover and let sit for 1 hour, then drain and rinse.
   • If using pre-soaked beans, drain and rinse before using.

Step 2: Sauté the Aromatics

3. Heat olive oil or butter in a large soup pot over medium heat.
4. Add onion, carrots, and celery, sautéing until softened (5 minutes).
5. Stir in garlic, cooking for 30 seconds until fragrant.

Step 3: Simmer the Soup

6. Add the ham hock, white beans, bay leaf, thyme, paprika, and black pepper to the pot.
7. Pour in chicken broth and water, stirring to combine.
8. Bring to a boil, then reduce heat to low and simmer for 2–3 hours, stirring occasionally.

Step 4: Shred the Ham & Finish the Soup

9. Once the ham hock is fall-apart tender, remove it from the pot.
10. Let it cool slightly, then shred the meat and discard the bones and excess fat.
11. Return the shredded ham to the soup, stirring to combine.
12. Taste and adjust seasoning (add salt if needed).

Step 5: Serve & Enjoy

13. Ladle the soup into bowls and garnish with fresh parsley.
14. Serve hot with crusty bread or cornbread on the side.

Cooking Tips & Variations

✔ For a creamier texture – Mash some of the beans with a fork or blend a portion of the soup before adding the ham back in.

✔ Use a slow cooker – Add all ingredients to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

✔ For extra smoky flavor – Use smoked turkey legs instead of ham hocks or add a splash of liquid smoke.

✔ Make it vegetarian – Skip the ham hock and use vegetable broth. Add extra veggies like mushrooms or zucchini for more depth.

✔ Storage & Reheating – Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I use canned beans instead of dried?

Yes! Use 3 cans of drained and rinsed white beans and reduce the simmering time to 30–45 minutes.

2. What can I use instead of ham hocks?

You can substitute with diced ham, smoked sausage, or even bacon.

3. How do I thicken the soup?

Mash some of the beans, add a slurry of cornstarch and water, or stir in a bit of cream for richness.

4. What’s the best way to reheat this soup?

Reheat on the stovetop over medium-low heat, adding a splash of broth or water if needed.

Why You’ll Love This Recipe

✔ Hearty & Satisfying – A true comfort food with rich flavors.
✔ Simple Ingredients – Made with pantry staples and budget-friendly ingredients.
✔ Perfect for Meal Prep – Tastes even better the next day!

Try this White Bean and Ham Hock Soup today for a warm, delicious meal that’s full of smoky, savory goodness!