Bean and Ham Hock Soup

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Of course! Bean and Ham Hock Soup is the definition of comfort food. It’s hearty, flavorful, and makes the most of a humble ham hock to create a rich, smoky broth. This is a classic, slow-simmered soup that is perfect for a cozy day.

Here’s a detailed, tried-and-true recipe that will guide you through the process.

Hearty Bean and Ham Hock Soup

This recipe uses a stovetop method for maximum flavor development. The key is low and slow simmering to tenderize the beans and extract all the goodness from the ham hock.

Prep Time: 20 minutes (plus optional overnight soak)
Cook Time: 2 – 3 hours
Servings: 6-8

Ingredients

· 1 pound dried beans (Great Northern, Navy, or a 15-Bean Mix are classic)
· 1 large meaty ham hock (about 1.5-2 pounds)
· 1 tablespoon olive oil or butter
· 1 large onion, chopped
· 2 carrots, peeled and diced
· 2 celery stalks, diced
· 3-4 cloves garlic, minced
· 8 cups low-sodium chicken broth or water (or a combination)
· 2 bay leaves
· 1 teaspoon dried thyme
· Salt and freshly ground black pepper to taste
· 1-2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Prepare the Beans (Two Methods)

· Overnight Soak (Recommended): Place the dried beans in a large bowl and cover with at least 2 inches of cold water. Let them soak for 8 hours or overnight. Drain and rinse before using.
· Quick Soak: Place the beans in a large pot and cover with water. Bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse.

Step 2: Brown the Aromatics

  1. In a large stockpot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, carrots, and celery (this is called a mirepoix). Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
  3. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Soup

  1. Add the drained beans, ham hock, bay leaves, and dried thyme to the pot.
  2. Pour in the chicken broth or water. The liquid should cover the beans and ham hock by about an inch. Add more if needed.

Step 4: Simmer to Perfection

  1. Bring the pot to a boil, then immediately reduce the heat to low to maintain a gentle simmer.
  2. Cover the pot with a lid, slightly ajar to let some steam escape.
  3. Let it simmer for 1.5 to 2.5 hours. You’re looking for the beans to be completely tender and the meat on the ham hock to be falling-off-the-bone tender.

Step 5: Finish the Soup

  1. Carefully remove the ham hock from the pot and place it on a cutting board. Let it cool until it’s safe to handle.
  2. Discard the bay leaves.
  3. Using two forks, shred all the meat from the hock, discarding the skin, bone, and excess fat. Return the shredded meat to the pot.
  4. Seasoning is Key: Taste the soup now. The ham hock will have released a lot of salt, so be careful before adding more. Season generously with black pepper and add salt only if needed.
  5. If you prefer a thicker soup, you can use a potato masher to mash some of the beans against the side of the pot. This will naturally thicken the broth.

Step 6: Serve

  1. Ladle the hot soup into bowls.
  2. Garnish with fresh chopped parsley.
  3. Serve with crusty bread, cornbread, or biscuits for dipping.

Tips for the Best Bean and Ham Hock Soup

· Don’t Salt the Water Early: Adding salt at the beginning of cooking can sometimes make the beans tough. Always season at the end.
· The Power of the Ham Hock: A good, meaty ham hock is essential for flavor. Smoked hocks will give the deepest, smokiest flavor.
· Low and Slow is the Way to Go: A gentle simmer is crucial. A rolling boil will cause the beans to break apart and the meat to become tough.
· Using Leftover Ham: If you have a leftover ham bone from a holiday dinner, this is the perfect use for it! It’s even better than a ham hock. Just add any extra chopped ham along with the shredded meat at the end.
· Add Greens: For extra nutrition and flavor, stir in 2 cups of chopped kale or spinach during the last 15 minutes of cooking.
· Crockpot/Slow Cooker Method: After browning the aromatics (Step 2), add everything to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Then, proceed with Step 5.

Common Questions

Can I use canned beans?
Yes, but the result will be different. Drain and rinse 3 (15 oz) cans of beans. Because they are already cooked, add them during the last 30 minutes of simmering, just to heat through. The broth won’t be as thick and rich as when using dried beans.

My soup is too thin. How can I thicken it?

· Mash: As mentioned, mash some beans against the side of the pot.
· Slurry: Mix 2 tablespoons of cornstarch with ¼ cup of cold water. Stir this slurry into the simmering soup and cook for 2-3 minutes until thickened.

My soup is too thick.
Simply add more broth or water, a half-cup at a time, until it reaches your desired consistency.

Enjoy your delicious, homemade soup! There’s nothing quite like a bowl of this classic on a chilly day.

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