Bean And Ham Hock Soup

Here’s a hearty, comforting recipe for Bean and Ham Hock Soup — slow-simmered and rich with smoky flavor, tender beans, and savory ham. Perfect for chilly evenings or meal prepping!

🫘🍖 Bean and Ham Hock Soup

🕒 Prep Time: 15 min

🕒 Cook Time: 2–3 hours (stovetop) or 8 hours (slow cooker)
🍽️ Serves: 6–8

🧂 Ingredients:

• 1 lb dried beans (navy, great northern, pinto, or a 15-bean mix), soaked overnight or quick-soaked

• 1–2 smoked ham hocks

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups water or low-sodium chicken broth

• 2 bay leaves

• 1 tsp dried thyme or Italian seasoning

• Salt and pepper, to taste

• Optional: chopped fresh parsley or hot sauce for serving

🔪 Instructions (Stovetop):

1. Prep Beans:
   If using dried beans, rinse and soak overnight. Drain before using. For a quick soak, cover beans with water, bring to a boil for 1 minute, then turn off heat and let sit 1 hour. Drain and proceed.

2. Sauté Aromatics:
   In a large soup pot or Dutch oven, sauté onion, carrots, and celery in a little oil over medium heat for 5–6 minutes until softened. Add garlic and cook 1 minute more.

3. Add Ham Hocks & Simmer:
   Add soaked beans, ham hocks, water/broth, bay leaves, and thyme. Bring to a boil, then reduce to low and simmer 2 to 3 hours, stirring occasionally, until beans are tender and meat falls off the bone.

4. Finish the Soup:
   Remove ham hocks. Shred meat from bones and return it to the pot. Discard bones and skin. Taste and season with salt and pepper.

5. Serve:
   Ladle into bowls and garnish with parsley, hot sauce, or a dash of vinegar if desired.

🐢 Slow Cooker Method:

1. Layer all ingredients into a 6-quart slow cooker.

2. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beans and ham are tender.

3. Shred ham, return to pot, and season to taste.

🍞 Great with:

• Skillet cornbread

• Buttery biscuits

• A hunk of crusty bread