Here’s a classic, hearty Bean and Ham Hock Soup—rich, smoky, and perfect comfort food.
🫘 Bean and Ham Hock Soup
🧾 Ingredients
- 1–2 smoked ham hocks (or ham bone)
- 2 cups dried white beans (navy or cannellini)
- 1 onion (chopped)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3–4 cloves garlic (minced)
- 1 bay leaf
- 1 tsp black pepper
- ½ tsp thyme (or dried herbs mix)
- Salt (to taste, added at the end)
- 6–8 cups water or chicken broth
- Optional: chili flakes for heat
👩🍳 Instructions
- Soak the beans (optional but recommended):
Soak overnight in water, then drain. - Start the base:
In a large pot, add ham hocks, beans, onion, carrots, celery, garlic, bay leaf, pepper, and thyme. - Add liquid:
Pour in water or broth until everything is covered. - Simmer slowly:
Bring to a boil, then reduce heat and simmer gently for 2–3 hours, until beans are soft and ham is tender. - Shred the meat:
Remove ham hocks, shred the meat off the bone, and return it to the pot. - Season last:
Add salt at the end (ham is already salty). - Thicken (optional):
Mash some beans in the pot for a creamier texture.
🍽️ Serving ideas
- With crusty bread or cornbread
- Topped with black pepper or parsley
- Even better the next day
💡 Tips
- Slow simmering is key for that deep smoky flavor
- You can swap ham hocks with smoked turkey leg for a leaner version
- Don’t salt early—ham adds plenty of salt on its own
If you want, I can also give you a slow cooker version or a quick 1-hour shortcut recipe.
