Here’s a hearty and comforting White Bean and Ham Hock Soup recipe—perfect for a cozy meal 🍲🥓
White Bean and Ham Hock Soup (Serves 6–8)
Ingredients
- 1 lb dried white beans (cannellini, great northern, or navy), rinsed
- 1 large ham hock (about 1–2 lbs)
- 8 cups water or low-sodium chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme (or 2 sprigs fresh)
- Salt and black pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Soak beans (optional but recommended)
- Cover beans with water and soak 6–8 hours or overnight
- Drain and rinse before cooking
- Cook soup
- In a large pot, combine beans, ham hock, water or broth, onion, carrots, celery, garlic, bay leaves, and thyme
- Bring to a boil, then reduce heat to a simmer
- Cover and cook 1.5–2 hours until beans are tender
- Shred ham
- Remove ham hock, shred meat, and discard bone and skin
- Return shredded ham to soup
- Season & serve
- Remove bay leaves
- Adjust salt and pepper
- Garnish with parsley
- Serve hot with crusty bread
Tips & Variations
- Quick version: use 2–3 cans of drained white beans; simmer with ham hock and veggies 30–40 minutes
- Thicker soup: mash some beans against the side of the pot or use an immersion blender
- Smoky flavor: add a pinch of smoked paprika or liquid smoke
- Vegetables: add potatoes, kale, or spinach for extra nutrition
If you want, I can give a slow cooker version, Instant Pot version, or Southern-style white bean and ham hock soup.
Do you want the slow cooker version?
