Bean and Ham Hock Soup

Hearty, smoky, and deeply comforting, this Bean and Ham Hock Soup is the ultimate cold-weather dish. Packed with tender beans, savory smoked ham hocks, and aromatic vegetables, it’s a soul-warming classic that tastes even better the next day.

Perfect for a cozy family dinner, this soup delivers layers of flavor with every bite. Whether served with crusty bread for dipping or enjoyed on its own, it’s the kind of old-fashioned comfort food that brings everyone around the table.

• Prep Time: 15 minutes (plus overnight soak)
• Cook Time: 2–3 hours
• Total Time: About 3 hours 30 minutes
• Method: Stove Top
• Yield: 6–8 servings

Ingredients:

• 1 pound dried white beans (such as navy, cannellini, or great northern beans)
• 2 smoked ham hocks
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken or vegetable broth (or water)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika (optional, for extra smoking)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tablespoon apple cider vinegar or lemon juice (optional, for brightness)

Instructions:

1. Prepare the beans:

• Rinse beans under cold water. Soak overnight in plenty of water, then drain and rinse.
• Quick-soak method: Boil beans for 1–2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and rinse.

2. Cook the soup:

• In a large pot or Dutch oven, heat a little oil over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened. Stir in garlic and cook 1 minute more.
• Add smoked ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in broth to cover ingredients. Bring to a boil.
• Reduce heat to low, cover, and simmer 2–3 hours until beans are tender and ham hocks are falling apart. Stir occasionally, adding extra broth or water if needed.

3. Finish the soup:

• Remove ham hocks. Discard bones and excess fat, shred meat, and return it to the pot.
• Season with salt and pepper. Stir in a splash of vinegar or lemon juice if desired for brightness.

4. Serve:

• Ladle into bowls, garnish with chopped parsley, and serve hot with crusty bread.

Tips:

1. Thicker texture: Mash some beans against the pot’s side or blend part of the soup and stir it back in.
2. Add veggies: Toss in diced potatoes, kale, or spinach for extra nutrition.
3. Smoky boost: A dash of liquid smoke or extra smoked paprika can enhance flavor.
4. Make-ahead: This soup tastes even better the next day perfect for meal prep.
5. Storage: Keep in the fridge for 3–4 days or freeze up to 3 months.