Bean and Ham Hock Soup Recipe

🧂 Ingredients for Bean and Ham Hock Soup

1 lb (450 g) dried white beans (navy, great northern, or cannellini), soaked overnight or quick-soaked
2 meaty smoked ham hocks (about 2 lbs / 900 g total)
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 tsp dried thyme (or 2 tsp fresh thyme leaves)
1 tsp smoked paprika (optional, enhances smoky flavor)
1 tsp salt, to taste
½ tsp black pepper, freshly ground
6 cups (1.5 L) low-sodium chicken broth
2 cups water (adjust for thickness preference)
Fresh parsley, chopped (for garnish)

Prepare the beans:
Rinse the dried beans and soak overnight in cold water (or quick-soak by boiling for 2 minutes, then letting sit for 1 hour). Drain and set aside.
Sauté the aromatics:
In a large soup pot or Dutch oven, heat a tablespoon of oil over medium heat. Add diced onion, carrot, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
Add the ham hocks and beans:
Place the smoked ham hocks in the pot. Add soaked beans, bay leaf, thyme, smoked paprika, salt, and pepper.
Pour in the broth:
Add chicken broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally, until beans are tender and meat falls off the bone.
Shred the ham:
Remove the ham hocks. Discard the skin, bones, and any excess fat. Shred the ham meat and return it to the soup.
Adjust seasoning:
Taste and adjust with additional salt and pepper if needed. If the soup is too thick, add a bit more broth or water.
Serve:
Ladle into bowls and garnish with chopped parsley. Serve with crusty bread or cornbread for a hearty meal.

Add all ingredients to a slow cooker (no need to sauté first unless you want deeper flavor).
Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beans are soft and ham is tender.
Remove ham hocks, shred meat, and return to soup before serving.

Serve this bean and ham hock soup with buttermilk biscuits, cornbread, or rustic sourdough bread.
Add a dash of hot sauce or a squeeze of lemon juice to brighten the flavor.
For extra creaminess, mash some of the beans before serving.

Refrigerate: Up to 4 days in an airtight container.
Freeze: Up to 3 months. Thaw overnight and reheat on the stove over medium heat.

Use meaty smoked ham hocks for the richest flavor.
If ham hocks are very salty, rinse before cooking.
Substitute leftover ham bone or smoked turkey leg if desired.
Add greens (like kale or spinach) during the last 10 minutes for a nutritious twist.