Ham and Bean Soup with Smoky Ham Hock

Name: Ham and Bean Soup with Smoky Ham Hock
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 large smoky ham hock; 2 cups dried white beans (such as navy or great northern), soaked; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 8 cups chicken broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: Cozy Comfort Meals

I love nothing more than a hearty bowl of Ham and Bean Soup, especially when it’s made with tender smoky ham hock. This recipe became a favorite in my kitchen as it not only warms the body but also fills the soul with comfort. The blend of flavors from the herbs and the smokiness of the ham hock creates a rich broth that complements the creamy beans beautifully. It’s the perfect dish for cozy evenings or gatherings with family and friends, and I can’t wait to share it with you!

Created by

Anna

Last updated on 2026-02-14T17:22:19.337Z

When I first came across the idea of using a smoky ham hock in my bean soup, I was skeptical yet intrigued. After several attempts, I now craft this dish with confidence, as it brings out a depth of flavor that canned ham just can’t match. The slow-cooked hock infuses the soup with a remarkable smokiness that enhances every spoonful.

One specific tip I’ve learned is to let the beans soak overnight, which not only reduces cooking time but also improves their creaminess. This small step makes a world of difference, and it’s become an essential part of my Ham and Bean Soup routine!

Why You'll Love This Recipe
Rich and smoky flavor from the ham hock
Creamy beans that melt in your mouth
Hearty and satisfying for chilly days

The Importance of Soaking Beans

Soaking dried beans overnight is a crucial step in achieving a velvety texture for your Ham and Bean Soup. It not only shortens the cooking time but also helps to break down the indigestible sugars that can cause discomfort. If you forget to soak the beans, you can opt for the quick soak method: bring them to a boil in water for two minutes, then remove from heat, cover, and let them sit for an hour before draining.

After soaking, it’s best to rinse the beans thoroughly to remove any residual starches and impurities, ensuring your broth remains clear. If you’re in a pinch and using canned beans instead, be sure to drain and rinse them before adding them to the soup to avoid excess salt and enhance the overall flavor.

Building Flavor with Aromatics

The base of your soup’s flavor comes from the sautéed vegetables: onion, carrot, and celery. This combination, also known as mirepoix, provides a flavorful foundation. Sauté them in a bit of olive oil until they're softened and fragrant, usually about five minutes. This step brings out their natural sweetness and ensures a depth of flavor in your broth that complements the smokiness of the ham hock.

Engaging the garlic just after the mirepoix is softened allows it to release its oils without burning. Burnt garlic can impart a bitter taste, which would overpower the other nuanced flavors in the soup. Stir in the garlic for just 1-2 minutes to achieve that perfect aromatic lifting effect.

Perfecting the Broth

As you bring your soup to a boil, make sure it’s a rolling boil for at least a few minutes before reducing the heat to low. This initial boil is essential as it helps to infuse the flavors of the thyme and bay leaf into the broth. Once it simmers, keep an eye on it—simmering too vigorously can lead to mushy beans, so aim for a gentle simmer with the occasional bubble breaking the surface.

When the soup is ready, fish out the ham hock and shred the tender meat. Adding it back to the pot not only enriches the broth but also provides hearty bites of meat throughout the dish. Always taste the soup before serving; it may need a little sprinkle of salt or a dash of pepper to elevate all the flavors harmoniously.

Ingredients for Ham and Bean Soup

Ingredients

1 large smoky ham hock
2 cups dried white beans (such as navy or great northern), soaked
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Gather all these ingredients for a delicious soup experience!

Cooking Instructions

Prepare the Beans

In a large bowl, soak the dried beans in water overnight. Drain and set aside.

Sauté the Vegetables

In a large pot, heat a bit of oil over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes.

Add the Remaining Ingredients

Stir in the minced garlic, soaked beans, ham hock, chicken broth, thyme, and bay leaf. Bring to a boil.

Simmer

Reduce the heat to low and let the soup simmer for about 1 hour, or until the beans are tender and the ham hock is falling apart.

Finish the Soup

Remove the ham hock from the soup, shred the meat and return it to the pot. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Enjoy your cozy soup served hot!

Pro Tips

For added richness, try adding a splash of apple cider vinegar just before serving to enhance the flavors.

Storing and Reheating

Ham and Bean Soup makes for great leftovers. Store it in an airtight container in the fridge for up to three days or freeze it for longer storage. Just keep in mind that beans can continue to absorb liquid, making the soup thicker over time. If it seems a bit too thick upon reheating, add a splash of broth or water to restore its creamy consistency.

To reheat, gently warm the soup over low heat on the stovetop, stirring occasionally to ensure even warming. If using a microwave, transfer it to a microwave-safe container, and heat in short bursts, stirring frequently until warmed through. This ensures that you don't overcook the beans and lose their delightful texture.

Variations to Try

Feel free to customize your Ham and Bean Soup based on personal preferences or dietary needs. For a vegetarian version, omit the ham hock and use vegetable broth, while adding smoked paprika or liquid smoke for a similar smoky flavor. Incorporating additional vegetables, such as kale or spinach, adds extra nutrients and color, making the dish even heartier.

If you’re looking to spice things up, consider adding diced jalapeños or a dash of hot sauce at the end of cooking. A squeeze of lemon or lime right before serving can brighten the flavors even more. This adaptability allows you to make the recipe your own while still honoring the comforting essence of the original dish.

Serving Suggestions

Serving your Ham and Bean Soup with crusty bread or cornbread elevates the meal experience. The bread serves to soak up the delicious broth, making each bite harmonious. For a complete meal, pair it with a simple side salad drizzled with vinaigrette for a refreshing contrast to the rich soup.

For a festive touch, consider topping each bowl with crispy fried onions or a sprinkle of crumbled bacon, adding both texture and flavor. A dollop of sour cream or a sprinkle of cheese can also provide a creamy finish that balances the smokiness of the ham beautifully.

Questions About Recipes

→ Can I make this soup in a slow cooker?

Yes! Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours, or until the beans are tender.

→ What kind of beans can I use?

You can use any type of white beans, but navy beans and great northern beans work best for a creamy texture.

→ Is it possible to freeze the soup?

Absolutely! Just let the soup cool completely, then transfer it to airtight containers. It will freeze well for up to 3 months.

→ Can I add other vegetables?

Certainly! Feel free to add vegetables like spinach, kale, or even diced potatoes for extra nutrition.