Looking for a warm, hearty soup that delivers deep, smoky flavors? Bean and Ham Hock Soup is the perfect comfort food, especially on a cold day. Combining tender beans, savory smoked ham hocks, and a fragrant blend of herbs and vegetables, this soup is both satisfying and nutritious. With just a bit of patience and simple ingredients, you can whip up this soul-warming meal.

Here’s how to make the best Bean and Ham Hock Soup from scratch.

Ingredients for Bean and Ham Hock Soup

To create this rich and flavorful Bean and Ham Hock Soup, you’ll need:

• 1 pound dried white beans (navy, cannellini, or great northern beans)
• 2 smoked ham hocks – These will infuse the soup with a deep, smoky flavor.
• 1 large onion, diced – Onions provide the aromatic base.
• 2 carrots, peeled and diced – Carrots add sweetness and texture to the soup.
• 2 celery stalks, diced – Celery contributes a mild, fresh flavor.
• 4 cloves garlic, minced – Garlic enhances the overall depth of the soup’s flavor.
• 8 cups chicken or vegetable broth (or water) – Broth is essential for the liquid base, adding richness and body to the soup.
• 1 bay leaf – Adds an earthy depth of flavor.
• 1 teaspoon dried thyme – A fragrant herb that complements the smoky ham.
• 1 teaspoon dried parsley – Adds a mild herbal flavor.
• 1/2 teaspoon smoked paprika (optional) – For extra smokiness, this is a great addition.
• Salt and freshly ground black pepper, to taste – Essential for seasoning.
• 1/4 cup fresh parsley, chopped (for garnish) – Fresh parsley adds a bright, fresh finish.
• 1 tablespoon apple cider vinegar or lemon juice (optional) – A hint of acidity can enhance and balance the rich flavors.

Step-by-Step Instructions for Bean and Ham Hock Soup

1. Prepare the Beans

Start by preparing the dried beans. You can either soak them overnight or use the quick-soak method:

• Overnight Soak: Rinse the dried beans under cold water, then place them in a large bowl and cover with water. Let them soak overnight, then drain and rinse the beans before cooking.
• Quick-Soak Method: If you’re short on time, bring the beans to a boil for 1-2 minutes. Remove from heat and let them soak for 1 hour. Drain and rinse the beans before adding them to the soup.

2. Cook the Soup

Sauté the Vegetables

In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onion, carrots, and celery. Cook the vegetables until they are softened, about 5 minutes. Stir occasionally to prevent burning. Once the vegetables are tender, add the minced garlic and cook for another 1-2 minutes, until fragrant.

Add Ham Hocks and Seasonings

After the vegetables are softened, place the smoked ham hocks into the pot with the sautéed vegetables. Next, add the soaked beans, bay leaf, thyme, parsley, and the optional smoked paprika for an extra smoky depth of flavor. Pour in the broth (or water) to cover the ingredients completely.

Simmer the Soup

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Be sure to stir the soup occasionally and check the liquid level—add more broth or water if needed to keep the beans and ham submerged as they cook.

3. Finish the Soup

Shred the Ham

Once the ham hocks are tender and the meat is falling off the bone, carefully remove them from the pot. Discard the bones and any excess fat. Shred the ham into bite-sized pieces and return the meat to the soup, giving it a stir to incorporate the ham throughout the broth.

Season the Soup

Taste the soup and season it with salt and black pepper to taste. If you want a brighter flavor, add a splash of apple cider vinegar or lemon juice to enhance the acidity and balance out the richness of the broth.

4. Serve

Garnish and Serve

Ladle the Bean and Ham Hock Soup into bowls and garnish with freshly chopped parsley. Serve the soup hot with a side of crusty bread for dipping. The hearty, smoky flavors of the soup paired with the tender beans make it the perfect meal for a cozy night in.

Tips for the Best Bean and Ham Hock Soup

1. Thicker Soup

If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a spoon. Alternatively, blend a portion of the soup and stir it back in to create a creamier texture while still keeping the rest of the beans intact.

2. Storing and Reheating

Bean and Ham Hock Soup stores very well and often tastes even better the next day as the flavors continue to meld together. Here’s how to store and reheat your leftovers:

• Refrigerating Leftovers: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing Leftovers: For longer storage, freeze the soup in individual portions for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator and reheat on the stovetop or in the microwave.

Why This Bean and Ham Hock Soup is a Must-Try

1. Rich, Smoky Flavor

The smoked ham hocks impart a deep, smoky flavor that infuses every bite of this soup. Combined with the tender beans and savory vegetables, the result is a comforting and flavorful dish that will satisfy even the heartiest appetite.

2. Nutritious and Filling

This soup is packed with protein and fiber from the beans and ham, making it both nutritious and incredibly filling. It’s the perfect meal to keep you warm and full during the colder months.

3. Easy to Make

While this soup does take a bit of time to simmer and develop its rich flavors, the preparation is simple and straightforward. With just a few ingredients and minimal effort, you can create a meal that tastes like it’s been simmering all day.

Conclusion: A Hearty, Comforting Meal

Bean and Ham Hock Soup is a delicious, filling dish that’s perfect for chilly days or when you need a comforting bowl of homemade goodness. With its smoky, savory flavors and tender beans, this soup is sure to become a family favorite. Give this recipe a try, and enjoy a warm, hearty meal that’s as satisfying as it is simple to make.