Bean and Ham Hock Soup

Bean and Ham Hock Soup (Classic, Hearty & Comforting)

This is a traditional slow-simmered soup—rich, smoky, and filling. It’s great for cold days and tastes even better the next day.

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Ingredients (6–8 servings)

Beans

• 1 lb (about 2½ cups) dried beans

  • Navy beans (classic), Great Northern, pinto, or a mix

• Water for soaking

Meat & Aromatics

• 1 large ham hock (1½–2 lb)

• 1 tablespoon olive oil (optional, for sautéing)

• 1 large onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3–4 cloves garlic, minced

Liquid & Seasoning

• 8–10 cups water or low-sodium chicken broth

• 2 bay leaves

• 1 teaspoon dried thyme (or 2 sprigs fresh)

• ½ teaspoon black pepper

• ¼–½ teaspoon smoked paprika (optional, enhances smokiness)

• Salt (add at the end, to taste)

Optional Add-Ins

• 1 cup diced potatoes

• 1 cup chopped kale or spinach (add at the end)

• Splash of apple cider vinegar or lemon juice (brightens flavor)

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Directions (Step by Step)

1. Soak the Beans (Important)

Overnight method (best):

1. Rinse beans and remove any debris.

2. Place in a large bowl and cover with 2–3 inches of water.

3. Soak 8–12 hours, then drain and rinse.

Quick soak (if short on time):

1. Rinse beans and place in a pot with water.

2. Boil for 2 minutes, then remove from heat.

3. Cover and let sit 1 hour, then drain and rinse.

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2. Prepare the Base

1. Heat olive oil in a large soup pot or Dutch oven over medium heat.

2. Add onion, carrots, and celery.

3. Cook 5–7 minutes, stirring occasionally, until softened.

4. Add garlic and cook 30 seconds until fragrant.

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3. Build the Soup

1. Add soaked beans to the pot.

2. Place the ham hock on top.

3. Pour in 8 cups of water or broth (add more later if needed).

4. Add bay leaves, thyme, black pepper, and smoked paprika.

5. Bring to a gentle boil, then reduce to low.

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4. Simmer Low and Slow

1. Cover partially and simmer 2½–3 hours, stirring occasionally.

2. Beans should be tender and creamy.

3. Add more liquid if the soup gets too thick.

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5. Remove Ham Hock & Shred

1. Carefully remove the ham hock and let it cool slightly.

2. Remove skin, fat, and bone.

3. Chop or shred the meat into bite-size pieces.

4. Return meat to the pot.

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6. Final Seasoning

1. Taste the soup.

2. Add salt only now (ham hocks are salty).

3. Remove bay leaves.

4. If using greens, stir them in and simmer 5–10 minutes.

5. Optional: add a splash of vinegar or lemon juice.

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Texture Options

• Thicker soup: Mash some beans against the pot or blend 1–2 cups and return.

• Brothier soup: Add extra water or broth.

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Serving Suggestions

• Serve hot with:

  • Crusty bread or cornbread

  • Side salad

• Garnish with:

  • Fresh parsley

  • Cracked black pepper

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Storage

• Refrigerator: 4–5 days (flavor improves overnight)

• Freezer: Up to 3 months (freeze without greens for best texture)

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