Bean and Ham Hock Soup

Here’s a full, detailed, step-by-step recipe for classic Bean and Ham Hock Soup. This is hearty, comforting, and great for leftovers.

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Bean and Ham Hock Soup (Classic Style)

🕒 Time

• Prep: 15–20 minutes

• Cook: 2½–3 hours

• Total: ~3 hours

🍲 Servings

• 6–8 servings

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🛒 Ingredients

Main Ingredients

• 1 lb (450 g) dried beans
  (navy beans are traditional, but great northern or pinto work too)

• 1 large smoked ham hock (about 1½–2 lb)

• 8 cups water or low-sodium chicken broth

• 1 medium onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 2 bay leaves

Seasonings

• 1 tsp black pepper

• ½–1 tsp dried thyme

• ½ tsp paprika (optional, adds warmth)

• Salt, to taste (add at the end)

Optional Add-Ins

• 1 cup diced ham (if you want extra meat)

• 1 small potato, diced (for thicker soup)

• Fresh parsley, chopped (for garnish)

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👩‍🍳 Directions

1️⃣ Sort and Soak the Beans

1. Spread beans out and remove any small stones or damaged beans.

2. Rinse well under cold water.

3. Soak (recommended):

   • Place beans in a large bowl.

   • Cover with 2–3 inches of water.

   • Soak overnight (8–12 hours).

4. Drain and rinse before cooking.

Quick soak option:
Boil beans in water for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain and rinse.

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2️⃣ Start the Soup

1. In a large soup pot or Dutch oven, add:

   • Drained beans

   • Ham hock

   • Water or broth

   • Bay leaves

2. Bring to a boil over medium-high heat.

3. Reduce to low, cover, and simmer 1½ hours, stirring occasionally.

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3️⃣ Add Vegetables & Seasoning

1. Add:

   • Onion

   • Carrots

   • Celery

   • Garlic

   • Black pepper, thyme, paprika

2. Stir well.

3. Cover and continue simmering 45–60 minutes, until:

   • Beans are very tender

   • Meat is pulling away from the ham hock bone

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4️⃣ Remove Ham Hock

1. Carefully remove the ham hock and place it on a cutting board.

2. Let cool slightly.

3. Remove meat from the bone.

4. Chop or shred the meat.

5. Discard bone, skin, and excess fat.

6. Return the meat to the pot.

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5️⃣ Final Seasoning

1. Taste the soup.

2. Add salt only now (ham is salty).

3. Simmer uncovered 10–15 minutes to thicken slightly.

4. Remove bay leaves.

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🍽️ Serving Suggestions

• Serve hot with:

  • Cornbread

  • Crusty bread

  • Rice or mashed potatoes

• Garnish with fresh parsley or cracked black pepper.

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❄️ Storage & Reheating

• Refrigerator: Up to 4 days

• Freezer: Up to 3 months (cool completely first)

• Soup thickens when cold—add a little water or broth when reheating.

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💡 Tips for Best Flavor

• Smoked ham hocks give the best depth.

• Simmer low and slow—don’t rush it.

• Soup tastes even better the next day.