Ooo, cozy classic 😌🍲 Here’s a solid, old-school white bean & ham hock soup—deeply savory, hearty, and perfect for cold days.
White Bean & Ham Hock Soup
Ingredients
- 1 lb dried white beans (Great Northern or navy)
- 1 large smoked ham hock
- 1 tbsp olive oil (optional, for veggies)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme (or a few sprigs fresh)
- ½ tsp black pepper
- 6–8 cups water or low-sodium chicken broth
- Salt (to taste, add at the end)
- Optional: splash of apple cider vinegar or lemon juice
Instructions
- Soak the beans
- Overnight: Cover beans with water + 2 inches, soak 8–12 hours, drain.
- Quick soak: Boil beans 2 minutes, cover, rest 1 hour, drain.
- Build the base
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until soft. Add garlic and cook 30 seconds. - Simmer
Add beans, ham hock, bay leaf, thyme, pepper, and broth/water. Bring to a boil, then reduce to a gentle simmer. - Low & slow
Cover and simmer 1½–2½ hours, stirring occasionally, until beans are tender and the ham is falling apart. - Shred the ham
Remove the ham hock, let cool slightly, shred the meat, discard skin/bone, and return meat to the pot. - Finish
Taste and add salt if needed (ham hocks vary!). Add a splash of vinegar or lemon juice to wake everything up.
Optional upgrades
- Mash or blend a cup of beans for a creamier texture
- Add a pinch of smoked paprika or crushed red pepper
- Toss in chopped kale or collards for the last 10 minutes
Serve with crusty bread or cornbread and you’re living right.
Want it thicker, smokier, or slow-cooker / Instant Pot style?
