Introduction
Hearty Bean Soup with Ham Hock is a comforting, slow-simmered dish rich in flavor and full of tender beans, vegetables, and smoky ham. It is budget-friendly, nourishing, and perfect for cold days or make-ahead meals. The ham hock infuses deep savory flavor while the beans become creamy and soft.
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Description
This classic soup combines dried beans cooked slowly with a ham hock, vegetables, broth, and seasonings. As it simmers, the meat becomes tender enough to fall from the bone and the broth develops a thick, rustic texture. It serves as a full meal on its own or with bread or cornbread.
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Ingredients
1 ham hock (smoked preferred)
1 pound dried beans (navy, great northern, or mixed beans), rinsed and sorted
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper to taste
6–7 cups water or low-sodium chicken broth
Optional: 1 tablespoon tomato paste, 1 potato diced, or 1 teaspoon smoked paprika
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Instructions
1. Prepare beans:
Rinse beans thoroughly and check for debris. Soaking overnight is optional but helps reduce cooking time.
2. Sauté vegetables:
In a large pot, heat a small amount of oil. Add onion, carrot, and celery. Cook until softened, about 5 minutes. Add garlic and cook briefly.
3. Add ham hock and liquid:
Place ham hock into the pot. Add beans, bay leaf, thyme, and enough water or broth to cover everything.
4. Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2.5 hours, stirring occasionally. Add more liquid if needed.
5. Remove ham hock:
When the meat is tender, remove the ham hock. Shred the meat from the bone and return it to the pot. Discard bone and excess fat.
6. Adjust thickness:
Mash some beans against the side of the pot or use a ladle to blend lightly for a creamier texture, if desired.
7. Season:
Add salt and pepper to taste. Continue simmering for 10–15 minutes until flavors blend.
8. Serve:
Ladle into bowls and serve hot.
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Tips
For a richer soup, use broth instead of water.
Add vegetables later in the cooking process if you prefer a firmer texture.
If using pre-soaked beans, cooking time will be shorter.
Taste for salt at the end because ham hocks vary in saltiness.
Skim excess fat from the top for a cleaner broth.
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Variations
Vegetable-heavy version: Add kale, spinach, potatoes, or tomatoes near the end.
Spicy version: Add crushed red pepper flakes or diced jalapeño.
Smokier flavor: Add smoked paprika or a second small ham hock.
Slow cooker option: Cook on low for 7–9 hours or high for 4–5 hours.
White bean and herb version: Use only navy or cannellini beans with rosemary and thyme.
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Correction (Common Mistakes and How to Fix Them)
Beans still firm: Continue cooking and ensure acidic ingredients (like tomatoes) are not added too early.
Soup too salty: Add extra water, diced potatoes, or unsalted broth to balance.
Soup too thin: Mash more beans or simmer uncovered to reduce.
Ham flavor too strong: Use half broth and half water to lighten the flavor.
Vegetables mushy: Add them later or cut them into larger pieces.
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Enjoy
Serve the Hearty Bean Soup with warm bread, biscuits, or cornbread. It tastes even better the next day, making it perfect for meal prep and cold-weather comfort.