Ham Hock And Bean Soup Recipe

Ham hock and bean soup is one of those classic, comforting dishes that brings warmth and heartiness to your table, no matter the season. This dish has deep roots in Southern and Eastern European cuisines, where it has long been celebrated for its rich flavors, nourishing qualities, and simple yet satisfying ingredients. Whether you’re cooking for a chilly evening, a family gathering, or meal prepping for the week, this soup delivers a meal that’s both filling and delicious.

The combination of tender ham hocks, earthy beans, and aromatic vegetables creates a savory, soul-satisfying experience. The beauty of this soup lies in how easily it can be adapted to your personal tastes and what ingredients you have on hand. Let’s dive into how you can create this flavorful dish from scratch.

This recipe brings together the perfect balance of smoky ham hock, creamy beans, and a blend of aromatic vegetables and spices, simmered to perfection for a soul-warming soup. Ready in about two hours, it’s the kind of meal that makes the kitchen smell like home, inviting everyone to come gather around the table.

Ingredients Needed

Ham Hocks (2-3) – The star of the dish! Ham hocks give the soup that smoky, savory depth and are perfect for flavoring the broth.
Dried Beans (1 lb) – Typically, white beans like Great Northern or Navy beans work best. They become tender and creamy as they cook and absorb the flavors of the ham.
Yellow Onion (1 large) – Adds a mild sweetness and aromatic base to the soup.
Garlic (4-5 cloves) – Fresh garlic adds a punch of flavor to the broth.
Carrots (2-3) – Provide a touch of sweetness and a bit of color to the soup.
Celery Stalks (2-3) – Adds earthiness and a nice crunch that balances the soft texture of the beans.
Bay Leaves (2) – Infuses the soup with a slightly herbal, earthy note.
Fresh Thyme (2-3 sprigs) – Thyme adds a woodsy, savory element that complements the ham.
Salt and Pepper – Essential for seasoning, though adjust to taste based on how salty your ham hocks are.
Water or Broth (8 cups) – To create the flavorful base. Chicken or vegetable broth can add extra richness if desired.
Olive Oil (1 tbsp) – For sautéing the vegetables at the beginning.
Vinegar (1 tbsp) – A splash of vinegar (apple cider or white wine) at the end of cooking brightens up the flavors.

Cooking Instructions

Prep the Beans: Start by rinsing the dried beans under cold water to remove any dirt or debris. Then, place them in a large bowl and cover with water. Let them soak for at least 4 hours or overnight to help speed up the cooking process and reduce any potential digestive discomfort.
Cook the Ham Hocks: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add the ham hocks and sear them on all sides until they are browned and crispy, about 5 minutes. This step helps lock in the flavor.
Sauté the Veggies: Remove the ham hocks and set them aside. In the same pot, add the diced onion, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until it becomes aromatic.
Add Beans, Broth, and Seasonings: Add the soaked beans (drained), bay leaves, thyme, and ham hocks back to the pot. Pour in your choice of broth or water, ensuring the ingredients are submerged. Bring everything to a boil over high heat.
Simmer and Cook: Once boiling, reduce the heat to low and let the soup simmer gently for about 1.5 to 2 hours. Occasionally skim off any foam that rises to the top. The ham hocks should begin to fall apart and the beans should be tender.
Shred the Ham: Once the soup is done, remove the ham hocks from the pot. Let them cool slightly before shredding the meat from the bones. Discard the bones and return the shredded ham to the soup.
Final Seasoning: Stir everything together, then taste the soup and adjust the seasoning with salt and pepper. Add a splash of vinegar for a burst of acidity that balances the richness of the ham and beans.
Serve: Ladle the soup into bowls and serve hot with a side of crusty bread or cornbread for dipping.

Ingredient Insights

Ham Hocks

What Are They?: Ham hocks are the lower portion of the pig’s leg, typically left on the bone with some bits of meat and skin. When cooked, they release a deep, smoky, and savory flavor that infuses the entire soup.
Flavor Profile: Smoky, savory, and slightly fatty, ham hocks are the heart and soul of this soup, providing a rich broth that complements the beans perfectly.

Dried Beans

Types of Beans: Great Northern, Navy, or even Cannellini beans are ideal for ham hock and bean soup. These beans are mild in flavor, absorb liquids well, and become beautifully creamy as they cook.
Why Dried?: Dried beans give you the freedom to control the texture and consistency of the soup. They also hold up better to long cooking times than canned beans, which can get mushy.

Vegetables

Carrots and Celery: These veggies form the aromatic base of the soup. Carrots add sweetness, while celery provides earthy notes and a slight crunch.
Onions and Garlic: Essential for creating depth of flavor, the onions become sweet and soft when sautéed, and the garlic adds a pungent, savory kick.

Expert Tips

Soak Your Beans: Soaking beans overnight can cut down cooking time and improve the texture. If you’re short on time, you can do a quick soak by boiling them for 2-3 minutes, then letting them sit covered for an hour.
Use Homemade Broth: For an extra layer of flavor, make your own broth. It’s surprisingly easy and can take your soup to the next level, providing a richer base than store-bought.
Low and Slow: Let the soup simmer for at least 1.5-2 hours. The longer it cooks, the more the flavors meld together, and the texture of the beans becomes melt-in-your-mouth tender.
Bone-In Ham Hocks: Don’t skimp on using bone-in hocks. The bones release collagen that gives the soup a beautiful, silky texture and rich mouthfeel.

Recipe Variations

While the classic ham hock and bean soup recipe is wonderful on its own, there are plenty of ways to mix things up. Here are some variations to consider:

Spicy Version: Add diced jalapeños or a pinch of cayenne pepper to the soup for a spicy kick that complements the smoky ham.
Vegetarian Version: For a vegetarian twist, omit the ham hocks and use smoked paprika or liquid smoke for that signature smoky flavor. You can add smoked tofu or tempeh for protein.
Add Greens: Stir in some chopped kale, spinach, or collard greens toward the end of cooking for an extra dose of vitamins and color.
Italian Twist: Swap in some Italian seasoning, and consider adding diced tomatoes or a small can of tomato paste for a tangy, Mediterranean-inspired flavor.
Herb Variations: While thyme and bay leaves are the traditional herbs used, rosemary, sage, or parsley could be great additions to elevate the flavor profile.

Final Words

Ham hock and bean soup is a timeless dish that speaks to comfort, warmth, and the joy of hearty, flavorful food. The combination of smoky ham, tender beans, and aromatic vegetables makes this soup an unbeatable choice for any occasion. And the best part? It’s versatile enough to adapt to different tastes, dietary restrictions, and ingredient preferences, ensuring there’s something for everyone.

Ham Hock And Bean Soup Recipe