When the temperature drops, there’s nothing more satisfying than a bowl of homemade soup to warm your body and soul. One recipe that stands out for its simplicity, bold flavors, and rich history is Bean and Ham Hock Soup. This hearty dish brings together the creamy texture of white beans with the deep, smoky taste of ham hocks, making it a beloved meal for generations. Not only does it fill your kitchen with a comforting aroma, but it’s also an easy-to-make dish that’s perfect for any occasion.
Why Bean and Ham Hock Soup is a Timeless Favorite
The origins of this soup date back to modest kitchens, where families had to make the most of affordable ingredients. White beans, often a pantry staple, form the base, while ham hocks, a flavorful yet inexpensive cut of meat, elevate the dish with their smoky richness. This combination results in a soup that’s not just delicious but also filling and packed with protein—ideal for feeding a crowd or enjoying leftovers over the next few days.
Ingredients You’ll Need:
- 1 lb dried white beans (such as navy, cannellini, or great northern)
- 2 smoked ham hocks
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth (or water)
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tbsp apple cider vinegar or lemon juice (optional)
Step-by-Step Instructions:
Step 1:
Start by rinsing the dried white beans under cold water, then soak them overnight for best results. If you’re pressed for time, try the quick soak method: boil the beans for 1-2 minutes, then remove from heat and let them sit for an hour before draining.
Step 2:
Heat oil in a large pot over medium heat. Add the onions, carrots, and celery, sautéing them for about five minutes until softened. Toss in the minced garlic and cook for an additional 1-2 minutes.
Step 3:
Next, add the ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika if you want an extra layer of flavor.
Step 4:
Pour in the broth (or water) and bring everything to a boil. Once it’s boiling, lower the heat, cover the pot, and let the soup simmer for 2-3 hours. This slow cooking will help the beans become tender and the ham hocks to fall apart.
Step 5:
Be sure to stir the soup occasionally and add more broth or water if needed. Once the ham hocks are tender, remove them from the pot, discard any bones or fat, shred the meat, and return it to the soup.
Step 6:
Season the soup with salt and pepper, and for a bright finish, add a splash of vinegar or lemon juice.
Step 7:
Serve the soup hot, garnished with fresh parsley, and pair it with a slice of crusty bread for the ultimate comfort meal.
Pro Tips:
- Quick Soak: Save time with the quick soak method by boiling the beans for a couple of minutes, then letting them rest before cooking.
- Add Flavor: Smoked paprika or a touch of vinegar adds extra depth and brightness to the dish.
- Creamier Texture: For a thicker, creamier soup, mash some of the beans or blend a portion of the soup, then mix it back in.
- Storing Leftovers: This soup is even better the next day. It can be stored in the refrigerator for up to four days or frozen for up to three months.
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 22g
- Carbohydrates: 40g
- Fiber: 12g
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 850mg
- Potassium: 860mg
- Vitamin A: 45% DV
- Vitamin C: 10% DV
- Calcium: 10% DV
- Iron: 20% DV
A Classic Comfort Dish You’ll Make Again and Again
Whether you’re preparing it for a cozy family dinner or making extra to enjoy throughout the week, this Bean and Ham Hock Soup is sure to become a staple in your home. Its rich, savory flavors are bound to bring comfort on even the coldest of nights.
