White bean and ham hock soup

Storage Options

Store leftover white bean and ham hock soup in the refrigerator for up to 4 days in airtight containers. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of broth or water as the soup may thicken during storage. Thaw frozen soup overnight in the refrigerator before reheating on the stovetop over medium heat.

Summary

This white bean and ham hock soup recipe creates a deeply flavorful, hearty meal using simple ingredients and traditional cooking techniques. The ham hock provides smoky richness while beans offer creamy texture and satisfying nutrition. Perfect for meal prep, family dinners, or whenever you need ultimate comfort food.

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Fine-mesh strainer
• Large bowl
• Ladle

Ingredients

• 1 pound dried navy beans or great northern beans, soaked overnight
• 2-3 smoked ham hocks (about 2 pounds total)
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 2 large carrots, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 8 cups low-sodium chicken broth
• 2 cups water
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Drain and rinse the soaked beans. Set aside.
2. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
3. Add minced garlic and cook for another minute until fragrant.
4. Add ham hocks to the pot and brown lightly on all sides, about 8-10 minutes total.
5. Pour in chicken broth and water. Add drained beans, bay leaves, thyme, and smoked paprika.
6. Bring the mixture to a boil, then reduce heat to low and simmer partially covered for 2-3 hours, stirring occasionally.
7. Remove ham hocks from the pot and let cool slightly. Remove meat from bones, discarding skin, fat, and bones. Shred the meat and return it to the pot.
8. Continue simmering for 30-45 minutes until beans are completely tender and soup has thickened.
9. Remove bay leaves and season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.

Notes

If you forget to soak beans overnight, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then let stand for 1 hour before draining and using. White bean and ham hock soup tastes even better the next day as flavors continue to develop. The soup will thicken as it cools, so add extra broth when reheating if desired.

Tips for Success

Choose high-quality smoked ham hocks for the best flavor in your white bean and ham hock soup. Don’t skip the overnight bean soaking step, as it ensures even cooking and prevents tough beans. Taste and adjust seasoning at the end of cooking, as ham hocks can vary in saltiness. For extra richness, mash about half the beans against the side of the pot to naturally thicken the soup.

Additional Tips and Variations

Transform your white bean and ham hock soup by adding diced potatoes during the last 30 minutes of cooking for extra heartiness. For a spicier version, include a diced jalapeño with the vegetables or add a pinch of cayenne pepper. Vegetarians can substitute smoked mushrooms or liquid smoke for the ham hock while using vegetable broth. Add fresh spinach or kale during the last 10 minutes of cooking for extra nutrition and color.

Frequently Asked Questions (FAQ)

Q: Can I use canned beans instead of dried beans? A: Yes, but reduce cooking time significantly. Add 3-4 cans of drained beans during the last 30 minutes of cooking.

Q: What if I can’t find ham hocks? A: Substitute with smoked turkey legs, ham bone, or thick-cut bacon for similar smoky flavor in your white bean and ham hock soup.

Q: How do I know when the beans are done? A: Properly cooked beans should be creamy and tender throughout, easily mashed with a fork.

Q: Can I make this in a slow cooker? A: Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Conclusion

White bean and ham hock soup represents the pinnacle of comfort cooking, transforming humble ingredients into an extraordinary meal that nourishes both body and spirit. This time-tested recipe proves that the best dishes often come from simple techniques and quality ingredients. The smoky richness of ham hocks combined with creamy beans creates a soup that’s both satisfying and memorable. Whether you’re cooking for family dinner or preparing meals for the week ahead, white bean and ham hock soup delivers consistent results and incredible flavor that will have everyone asking for seconds.