Nothing beats a steaming bowl of Bean and Ham Hock Soup on a chilly day! This rustic, slow-simmered soup is rich, smoky, and deeply satisfying. The tender white beans, infused with the savory essence of smoked ham hocks, create a dish that’s nutritious, hearty, and bursting with comforting flavors.

Whether you’re cooking for a family dinner or meal-prepping for the week, this soup is a one-pot wonder that only gets better over time. Serve it with a slice of buttery cornbread or crusty artisan bread, and you’ve got a meal that’s both nourishing and unforgettable.

---

Ingredients

For the Soup Base:

1 pound dried white beans (navy, cannellini, or great northern beans work best)
2 smoked ham hocks (for deep, smoky flavor and tender meat)
1 large onion, diced (adds a sweet, aromatic base)
2 carrots, peeled and diced (brings a natural sweetness to balance the smokiness)
2 celery stalks, diced (adds a mild, earthy depth)
4 cloves garlic, minced (because garlic makes everything better!)
8 cups chicken or vegetable broth (or water, if preferred)

For Seasoning:

1 bay leaf (adds a mild, herbal aroma)
1 teaspoon dried thyme (enhances the savory notes of the ham)
1 teaspoon dried parsley (for a hint of freshness)
½ teaspoon smoked paprika (optional, but adds extra smokiness!)
Salt and freshly ground black pepper, to taste

For Finishing:

¼ cup fresh parsley, chopped (garnish for color and brightness)
1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity that balances flavors)

---

Step-by-Step Instructions

Step 1: Prepare the Beans

To ensure soft and creamy beans, soaking them beforehand is key.

Rinse the dried beans under cold water to remove any dirt or debris.
Soak overnight: Place the beans in a large bowl and cover them with water. Let them soak overnight (8-12 hours), then drain and rinse before cooking.

Shortcut: Need beans fast? Use the quick-soak method:

• Place beans in a pot, cover with water, and bring to a boil.
• Boil for 1-2 minutes, then remove from heat.
• Let soak for 1 hour, then drain and rinse.

---

Step 2: Build the Flavor Base

Sautéing the veggies first unlocks their natural sweetness and enhances the depth of the soup.

Heat 1-2 tablespoons of oil in a large Dutch oven or stockpot over medium heat.
Add diced onions, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until they start to soften.
Stir in minced garlic and cook for another 1-2 minutes, until fragrant.

---

Step 3: Simmer the Soup

Now, it’s time to slow-simmer the magic into the soup!

Place the smoked ham hocks into the pot.
Add soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).
Pour in 8 cups of broth or water, ensuring everything is submerged.
Bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for 2-3 hours, stirring occasionally.

Pro Tip: As the soup simmers, the ham hocks will release their smoky flavor, and the beans will become ultra-tender. If the liquid reduces too much, add extra broth or water as needed.

---

Step 4: Shred the Ham & Final Touches

After hours of slow cooking, the ham hocks will be falling apart tender!

Remove the ham hocks from the pot and set them aside to cool slightly.
Discard the bones and shred the ham into bite-sized pieces. Remove any excess fat.
Return the shredded ham to the pot and stir well.
Taste and adjust the seasoning with salt and freshly ground black pepper.

Optional Finishing Touch: Stir in 1 tablespoon of apple cider vinegar or lemon juice for a subtle tang that enhances the flavors.

---

Step 5: Serve & Enjoy!

Time to dish up your warm, comforting bowl of soup.

Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve hot, alongside crusty bread, cornbread, or a simple side salad.
Enjoy the smoky, hearty goodness of homemade Bean and Ham Hock Soup!

---

Pro Tips & Variations

Want a Thicker Soup?

• Mash some of the beans against the side of the pot with a spoon.
• For an ultra-creamy texture, blend a small portion of the soup and stir it back in.

Can I Use Canned Beans?

• Yes! If using canned beans, skip the soaking and reduce the simmering time to 1 hour. Add them in the last 30 minutes so they don’t overcook.

Prefer a Spicier Kick?

• Add ½ teaspoon of red pepper flakes or a diced jalapeño while sautéing the veggies.

No Ham Hocks? No Problem!

• Use bacon, smoked turkey legs, or cubed ham for similar smokiness.

Make It Vegetarian

• Swap ham hocks for mushrooms or a smoky plant-based sausage. Use vegetable broth.

---

Quick Recipe Recap

Prep Time: 15 minutes (plus soaking time)
Cook Time: 2-3 hours
Total Time: ~3 hours 15 minutes
Servings: 6-8 servings
Calories: ~350 per serving

---

Storage & Meal Prep

Leftovers: Store in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day!

Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Reheating: Warm on the stove over low heat, adding a little broth if needed.

---

What to Serve with Bean and Ham Hock Soup?

This soup is already a complete meal, but here are a few tasty pairings:

Crusty French Bread – Perfect for soaking up the flavorful broth.
Buttery Cornbread – The sweetness complements the smoky ham.
Simple Green Salad – A refreshing contrast to the hearty soup.

---

Final Thoughts

This Bean and Ham Hock Soup is a true classic comfort food, packed with rich flavors and wholesome ingredients. Whether you’re cooking for a weeknight meal or meal-prepping for later, this slow-simmered soup is a dish you’ll return to again and again.

If you try this recipe, let me know how it turned out! Snap a pic and tag #HomemadeBeanSoup on social media—I’d love to see your creations!

Enjoy & happy cooking!

#BeanSoup #ComfortFood #HomemadeSoup #SlowCookerMeals