White Bean and Ham Hock Soup
A Hearty, Smoky, Comforting Classic That Warms You from the Inside Out
There’s nothing quite as comforting as a steaming bowl of White Bean and Ham Hock Soup on a chilly day. It’s rustic, rich, and deeply flavorful — a humble one-pot meal that tastes like it simmered all day (because it probably did). This is the kind of dish your grandmother might’ve made with love and leftovers, and it never goes out of style.
The heart of this soup is the smoked ham hock, which infuses the broth with savory, smoky depth. Paired with creamy white beans, classic aromatics like onion, carrot, and celery, and slow-simmered in chicken or vegetable broth, the result is a soul-warming bowl of pure comfort.
Whether you’re cooking for a crowd, making use of a leftover holiday ham, or just craving something nourishing and satisfying, this White Bean and Ham Hock Soup delivers big flavor with simple ingredients.
Prep Time: 20 minutes
Cook Time: 2–3 hours
Servings: 6–8
Storage: Keeps well in the fridge and freezes beautifully
Ingredients
1 smoked ham hock
1 lb (about 2 cups) dried white beans, such as:
Navy beans
Cannellini beans
Great Northern beans
(Soak overnight in water, then drain before using)
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
8 cups chicken or vegetable broth
2 bay leaves
Salt and black pepper, to taste
Optional: fresh parsley, a splash of apple cider vinegar, or hot sauce for garnish
Instructions
1. Soak the Beans (the night before)
Place your dried white beans in a large bowl and cover with several inches of water. Let soak overnight (8–12 hours), then drain and rinse before using. This helps reduce cooking time and improves texture.
Shortcut: If you forget to soak, you can use the quick soak method — boil beans for 2 minutes, turn off the heat, cover, and let sit for 1 hour. Then drain and proceed.
2. Sauté Aromatics
In a large stockpot or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for about 5–7 minutes, until vegetables begin to soften and become fragrant.
Stir in the minced garlic and cook for 1 more minute, being careful not to let it burn.
3. Add the Ham Hock and Beans
Nestle the smoked ham hock into the pot.
Add the drained beans, then pour in the broth — enough to fully cover the beans and hock (about 8 cups).
Toss in the bay leaves and stir to combine.
The ham hock doesn’t just provide flavor — after simmering, the meat becomes fall-apart tender and can be shredded into the soup later for extra texture and protein.
4. Simmer Low and Slow
Bring the soup to a gentle boil, then reduce heat to low and cover partially.
Let the soup simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the meat is falling off the bone.
Cooking time may vary depending on the type and age of your beans. Test a few near the 2-hour mark.
5. Shred the Ham and Finish the Soup
Once the beans are soft and the ham hock is fully cooked, remove the hock from the pot and place it on a cutting board.
Let it cool slightly, then remove any meat from the bone, shred it into bite-sized pieces, and return it to the soup. Discard the bone and any tough or fatty pieces.
Taste and adjust the soup with salt and black pepper. Depending on how salty your ham hock is, you might not need much extra salt.
Optional Flavor Boosts:
Add a splash of apple cider vinegar or lemon juice at the end for brightness.
Stir in a handful of fresh chopped parsley for color and freshness.
Like a kick? A dash of hot sauce goes a long way.
Serving Suggestions
Serve this White Bean and Ham Hock Soup piping hot with:
Warm crusty bread or cornbread
A simple green salad
A swirl of olive oil or a sprinkle of parmesan on top
This dish makes a filling meal all on its own, but also pairs well with any rustic side dish.
Storage & Freezing
Fridge: Store leftovers in an airtight container for up to 4 days. Flavors get even better the next day!
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth or water.
Variations & Tips
No ham hock? Use diced smoked ham, leftover holiday ham, or bacon ends.
Vegetarian version: Use vegetable broth and add smoked paprika or liquid smoke for that smoky flavor.
Thicker texture: For a creamier soup, mash some of the beans with a fork or blend a portion of the soup before adding back the ham.
Make it spicy: Add a diced jalapeño or crushed red pepper flakes while sautéing the vegetables.
Why You’ll Love This Soup
Deep, smoky flavor from the ham hock
Packed with protein and fiber
Budget-friendly and feeds a crowd
Easy to make ahead and freezer-friendly
Classic comfort food that never goes out of style
This White Bean and Ham Hock Soup is a nostalgic, nourishing meal that brings people together around the table. Whether you’re cooking for a lazy Sunday dinner or meal-prepping for the week ahead, this simple pot of soup offers comfort in every spoonful.