White Bean and Ham Hock Soup

Description

White Bean and Ham Hock Soup is a rustic, comforting dish that has been enjoyed for generations. Made with tender, smoky ham hocks simmered slowly with creamy white beans, aromatic vegetables, and herbs, this soup delivers a hearty and savory flavor that warms the soul. Perfect for chilly evenings, family gatherings, or a make-ahead meal, this dish combines protein-rich beans with the richness of ham to create a wholesome and satisfying bowl.

 Ingredients For White Bean and Ham Hock Soup

• 1 lb (450 g) dried white beans (Great Northern, Cannellini, or Navy beans)

• 2 smoked ham hocks (about 1 ½ – 2 lbs total)

• 1 large onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 bay leaf

• 1 tsp dried thyme (or 2 fresh sprigs)

• ½ tsp black pepper (plus more to taste)

• 8 cups chicken or vegetable broth (plus extra water if needed)

• 2 tbsp olive oil or butter (for sautéing)

• Salt to taste (add cautiously, ham is naturally salty)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the beans

   • Rinse dried beans and soak overnight in plenty of water. Drain before cooking. (For a quicker method, boil beans for 5 minutes, turn off heat, and let sit for 1 hour, then drain.)

2. Sauté the aromatics

   • In a large soup pot or Dutch oven, heat olive oil/butter over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and cook 1 minute more.

3. Build the soup base

   • Add ham hocks, drained beans, bay leaf, thyme, pepper, and broth. Stir and bring to a boil.

4. Simmer

   • Reduce heat to low, cover partially, and simmer for 2–3 hours, stirring occasionally, until beans are tender and ham hocks are falling apart. Add extra water/broth if needed.

5. Shred and return the ham

   • Remove ham hocks, let cool slightly, then shred meat off the bone. Discard skin, fat, and bones. Return shredded meat to the pot.

6. Taste and adjust

   • Add salt if necessary (be careful, ham is salty). Adjust seasonings.

7. Serve

   • Ladle into bowls, garnish with parsley, and enjoy with crusty bread or cornbread.

 Servings

• Makes 6–8 servings.

 Notes

• If using canned beans, add them during the last 30 minutes of cooking since they are already soft.

• Smoked turkey legs or bacon can be used if ham hocks are unavailable.

• For a creamier texture, mash some of the beans against the side of the pot or blend a portion of the soup before returning it.

 Tips

• Skim excess fat off the top of the soup while it simmers for a lighter broth.

• Add a splash of apple cider vinegar or lemon juice before serving for brightness.

• Freeze leftovers in airtight containers for up to 3 months.

Nutritional Information (per serving, approx.)

• Calories: 320

• Protein: 22 g

• Carbohydrates: 28 g

• Fiber: 9 g

• Fat: 12 g

• Saturated Fat: 3.5 g

• Sodium: 870 mg

• Sugar: 3 g

(values vary depending on ham hock size and broth used)

Health Benefits

• Protein-rich: Provides sustained energy and supports muscle health.

• Fiber-packed: White beans aid digestion and support heart health.

• Mineral boost: Ham hocks are a good source of iron and zinc.

• Comfort food: Warm, filling, and nutrient-dense for cold weather.

❓ Q&A

Q1: Can I make this in a slow cooker?
Yes! Add all ingredients (except garnish) to a slow cooker and cook on LOW for 8–10 hours or HIGH for 5–6 hours.

Q2: How can I make it vegetarian?
Swap ham hocks with smoked paprika, a splash of soy sauce, and roasted mushrooms for a smoky umami flavor.

Q3: Do I need to soak the beans?
Soaking reduces cooking time and helps digestion, but if you skip it, just extend cooking time until beans are soft.

Q4: What side dishes go best with this soup?
Crusty bread, cornbread, a fresh green salad, or roasted vegetables make excellent pairings.

Q5: Can I make it thicker?
Yes! Mash some beans or blend part of the soup with an immersion blender for a creamy, hearty texture.