White Bean and Ham Hock Soup Recipe: A Hearty and Comforting Classic

There’s nothing quite like a warm, hearty soup to fill you up on a chilly day. White Bean and Ham Hock Soup is the perfect comfort food for those moments when you need a rich, savory meal that’s both satisfying and nutritious. This soup blends the creamy texture of navy beans with the smoky flavor of ham hocks, resulting in a delicious dish that will warm you from the inside out. Whether you’re feeding your family or entertaining guests, this soup makes for an impressive and easy-to-prepare meal.

This recipe is a time-honored classic, often enjoyed in various cultures as a staple for both nourishment and taste. Using simple pantry ingredients, it’s a dish that’s budget-friendly, yet packs a punch in flavor and nutrition. Follow the step-by-step instructions below to create this savory soup that’s sure to become a favorite in your household.

Ingredients for White Bean and Ham Hock Soup

To make this delicious soup, you’ll need the following ingredients:

1 pound dried navy beans
1 large onion, chopped
2 carrots, peeled and diced

2 celery stalks, chopped
3 cloves garlic, minced
1 large smoked ham hock

8 cups chicken or vegetable broth
1 bay leaf
1 teaspoon dried thyme

Salt and pepper, to taste
Olive oil, for sautéing
Fresh parsley, chopped (optional, for garnish)

These ingredients come together to create a hearty soup that’s perfect for any meal, especially on a cold day when you need something warm and satisfying.

How to Make White Bean and Ham Hock Soup

Step 1: Prepare the Beans

Rinse the dried navy beans thoroughly under cold water, removing any debris or stones.
In a large bowl, soak the beans overnight by covering them with water. Make sure the beans are submerged by at least 2 inches of water, as they will expand.
Drain and rinse the beans before using them in the recipe.

Tip: If you’re short on time, you can use the quick-soak method. Boil the beans in water for 2 minutes, then turn off the heat, cover, and let them soak for 1 hour before draining.

Step 2: Sauté the Vegetables

Heat a tablespoon of olive oil in a large soup pot over medium heat.
Add the chopped onions, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften and become fragrant.
Stir in the minced garlic and cook for another minute to enhance the flavor.

Tip: For added depth of flavor, consider sautéing the vegetables until they start to caramelize. This process brings out the natural sweetness of the veggies.

Step 3: Add the Ham Hock and Beans

Place the smoked ham hock in the pot with the sautéed vegetables.
Add the soaked and drained navy beans to the pot.

Tip: Smoked ham hocks provide a rich, smoky flavor, but if you prefer a leaner option, you can use a ham bone or cubed ham instead.

Step 4: Add Broth and Seasonings

Pour in 8 cups of chicken or vegetable broth. The broth should completely cover the beans and ham hock.
Add the bay leaf, dried thyme, and a pinch of salt and pepper. Be cautious with the salt at this point because the ham hock will release salt into the soup as it cooks.

Tip: For an extra kick of flavor, you can add a dash of smoked paprika or crushed red pepper flakes to the soup.

Step 5: Simmer the Soup

Bring the soup to a boil over high heat.
Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 to 2.5 hours. Stir the soup occasionally to ensure even cooking.
The soup is ready when the beans are tender, and the meat from the ham hock easily falls off the bone.

Step 6: Remove the Ham Hock and Shred the Meat

Carefully remove the ham hock from the pot and allow it to cool slightly.
Once cooled, shred the meat, discarding the bone, fat, and skin. Return the shredded ham to the soup for added heartiness.

Tip: The ham hock fat can be used for flavoring other dishes, such as collard greens or sautéed vegetables.

Step 7: Adjust the Seasonings

Taste the soup and adjust the seasonings as needed. Depending on your preference, you might want to add more salt, pepper, or even a squeeze of fresh lemon juice to brighten the flavor.
Remove the bay leaf from the soup before serving.

Step 8: Serve the Soup

Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and freshness.
Serve hot with crusty bread or cornbread for a complete, comforting meal.

Tip: This soup pairs beautifully with a simple green salad for a well-rounded meal.

Tips for the Best White Bean and Ham Hock Soup

Smoked Ham Hock Alternatives: If you don’t have a ham hock, you can use a ham bone or cubed ham for a similar flavor. Turkey legs or bacon also work well as substitutes.
Bean Texture: Navy beans work best in this soup due to their creamy texture when cooked, but you can experiment with other white beans like cannellini or Great Northern beans.
Storage: This soup stores well in the fridge for up to 5 days. It can also be frozen for up to 3 months. Reheat over low heat to preserve the texture and flavor.

Frequently Asked Questions (FAQs)

Can I use canned beans instead of dried beans?

Yes, if you’re in a hurry, you can use canned navy beans. You’ll need about 4 to 5 cups of canned beans, drained and rinsed. Since canned beans are already cooked, you can reduce the simmering time by 1 to 1.5 hours.

Can I make this soup in a slow cooker?

Absolutely! To make this soup in a slow cooker, simply follow the same steps for sautéing the vegetables, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beans are tender.

How do I thicken the soup?

To thicken the soup, you can mash some of the beans with the back of a spoon or use an immersion blender to blend a portion of the soup. This will give the soup a creamier texture without adding any additional ingredients.

What side dishes go well with White Bean and Ham Hock Soup?

This soup is perfect with crusty bread, cornbread, or a simple side salad. You can also serve it with roasted vegetables or a sandwich for a heartier meal.

Can I make this soup vegetarian?

Yes, you can omit the ham hock and use vegetable broth instead of chicken broth. To add flavor, consider adding smoked paprika or liquid smoke to mimic the smoky flavor of the ham hock.

Enjoy this rich and flavorful White Bean and Ham Hock Soup, a classic that never disappoints! It’s perfect for cold weather or anytime you crave a hearty, satisfying meal.