bean soup ham hock recipe

Written ByJenny Smyth Posted on
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The Best bean soup ham hock recipe

I’ve been making this bean soup with ham hock recipe for years, and it’s a staple in our household. The dish has its roots in traditional American cuisine, and I love how it’s a perfect blend of flavors and textures.

The rich, smoky flavor of the ham hock pairs perfectly with the tender beans, and the broth is always filled with a depth of flavor that’s just incredible. I remember my grandmother used to make this for us when I was a kid, and it was always a special treat.

She’d spend hours simmering the soup on the stovetop, and the aroma would fill the entire house. As an adult, I’ve taken that same care and attention to detail to create my own version of this recipe.

It’s a true comfort food that never fails to hit the spot. One of my favorite things about this recipe is how easily it can be adapted to suit any occasion or dietary need.

Whether you’re looking for a hearty, filling meal for a weeknight dinner or a special treat for a family gathering, this bean soup with ham hock is always a good idea. And let’s not forget about the health benefits – with its high protein content from the beans and ham hock, as well as its rich fiber and vitamin content from the vegetables, this soup is not only delicious but also incredibly nutritious.

I like to serve it with some crusty bread or over rice for added texture and flavor. It’s truly a meal that’s sure to please even the pickiest eaters.

Classic Bean Soup with Ham Hock

4.7 from 1283 votes

A hearty and comforting bean soup made with ham hock, perfect for a cold day. This recipe combines tender beans, savory ham, and aromatic vegetables for a rich and flavorful dish.

Prep Time15 mins
Cook Time3 hrs 30 mins
Resting Time0 mins
Total Time3 hrs 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Beans and Meat

1 lb dried navy beans
1 ham hock 1 lb

Aromatics

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced

Seasonings

1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf

Liquid

8 cups water
1 cup vegetable broth

👨‍🍳Directions

1Rinse the dried navy beans under cold water and pick out any debris.
2Place the beans in a large pot and cover with water.
3Soak overnight or use the quick soak method by boiling the beans for 2 minutes, then letting them sit for 1 hour.
4Drain and rinse the beans.
5In the same large pot, add the soaked beans, ham hock, diced onion, carrots, celery, and minced garlic.
6Cover with 8 cups of water and 1 cup of vegetable broth.
7Bring the mixture to a boil over high heat, then reduce the heat to medium-low.
8Simmer for 2 to 3 hours, or until the beans are tender and the ham hock is falling apart.
9Stir occasionally to prevent the beans from sticking to the bottom of the pot.
10You should see the beans softening and the liquid thickening slightly.
11Once the beans are tender, remove the ham hock from the pot and let it cool slightly.
12Shred the meat from the bone and return the meat to the pot.
13Discard the bone and any excess fat.
14Add salt, black pepper, dried thyme, and bay leaf to the pot.
15Stir well to combine the seasonings.
16Taste the soup and adjust the seasonings if necessary.
17You should see the meat shredding easily and the soup having a rich color from the ham and vegetables.
18Continue to simmer the soup for an additional 30 minutes, allowing the flavors to meld together.
19If the soup becomes too thick, add a little more water or broth to reach your desired consistency.
20Taste and adjust the seasonings one last time.
21You should see the flavors deepening and the soup having a hearty, comforting aroma.

🔧Equipment

Large pot
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4.5g❤️Cholesterol: 45mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 25g

This bean soup with ham hock is truly one of my go-to recipes for any occasion. Whether we’re having friends over for dinner or just need something hearty for ourselves after a long day, this soup never fails to hit the spot.

Plus, it makes an amazing addition to any family gathering or holiday meal – everyone loves it! And as an added bonus, it’s incredibly easy to store in the fridge or freezer for later use – simply portion out individual servings into containers or zip-top bags and keep them on hand for up to three months.

❓ Frequently Asked Questions About Bean Soup with Ham Hock

Q: What type of beans are best for this recipe?

A: I recommend using navy beans or Great Northern beans – they hold their shape beautifully in the broth and have a wonderful texture that pairs perfectly with the ham hock.

Q: Can I use canned beans instead of dried?

A: Yes, you can use canned beans if you prefer – just be sure to rinse them well before adding them to the pot.

Q: How long does it take to cook this soup?

A: The beauty of this recipe is that it’s incredibly easy to make – simply brown the ham hock in a pot, add your aromatics and beans, then let it simmer all day while you’re at work or running errands.

Q: Can I make this recipe in a slow cooker?

A: Absolutely – simply brown the ham hock in a skillet before adding it to your slow cooker along with your other ingredients.

Q: What if I don’t have any dried beans on hand?

A: You can easily substitute canned beans or even cooked lentils if you don’t have any dried beans on hand.

Q: Is this recipe vegetarian-friendly?

A: Yes – simply omit the ham hock and use vegetable broth instead for a delicious and satisfying vegetarian option.

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