Warm up with this hearty, smoky, and incredibly comforting Bean and Ham Hock Soup. It’s a classic, budget-friendly meal perfect for a cold day. This step-by-step recipe is easy to follow and delivers rich, deep flavor.
🍲 Ingredients
- 1 pound dried beans (such as navy, pinto, or great northern beans)
- 2 smoked ham hocks (or a ham bone with meat)
- 8 cups chicken stock (or water)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
🧑🍳 Instructions
1. Prepare the Beans
- Rinse the dried beans and remove any debris.
- Soak the beans overnight in a large bowl of water. Drain and rinse before using.
- (Quick Soak Method): Alternatively, place beans in a pot and cover with water. Boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and rinse.
2. Sauté the Vegetables
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup
- Add the drained beans, smoked ham hocks, chicken stock, bay leaf, dried thyme, and smoked paprika (if using) to the pot.
- Bring the soup to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 1.5 to 2.5 hours, or until the beans are tender and the ham hock meat is falling off the bone.
4. Shred the Ham
- Carefully remove the ham hocks from the soup and set them on a cutting board to cool slightly.
- Once cool enough to handle, remove the meat from the bones using two forks. Discard the bones and any excess skin or fat.
- Shred the ham meat into bite-sized pieces.
5. Finish and Serve
- Return the shredded ham meat to the soup pot.
- Remove and discard the bay leaf.
- Stir everything together and taste the soup. Add salt and black pepper as needed. (Note: Ham hocks can be salty, so it’s best to taste before adding much salt).
- Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread.
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