Description
A heartwarming and satisfying White Bean and Ham Hock Soup that combines tender white beans with smoky ham hock for a rich, flavorful, and comforting meal. Perfect for chilly days, family dinners, and batch cooking with simple, wholesome ingredients.
Ingredients
Main Ingredients
- Dried white beans: 1 cup (soaked overnight or at least 8 hours)
- Ham hock: 1 large piece
- Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery stalks: 2, chopped
- Garlic: 3 cloves, minced
- Bay leaves: 2
- Thyme: 1 teaspoon dried or 1 tablespoon fresh
- Vegetable or chicken stock: 6 cups
- Salt: to taste
- Black pepper: to taste
Optional Variations and Garnishes
- Smoked paprika (for vegetarian version substitution)
- Mushrooms (for vegetarian version)
- Red chili flakes or cayenne pepper (for spicy kick)
- Kale, spinach, or Swiss chard (for greens boost)
- Smoked sausage (for a quicker smoky alternative)
- Rosemary or sage (alternative herbs)
- Fresh chopped parsley (for garnish)
- Good quality olive oil (drizzle for garnish)
- Cracked black pepper (sprinkle for garnish)
Instructions
- Prepare the white beans: Start by soaking your dried white beans overnight or for at least 8 hours to soften. Drain them well before cooking to ensure they cook evenly and absorb the flavors better.
- Cook the ham hock: Place the ham hock in a large pot with water or stock and bring it to a gentle boil. Simmer it slowly for about 1.5 to 2 hours until the meat is tender and falling off the bone, infusing the broth with smoky, savory goodness.
- Sauté the aromatics: While the ham is cooking, heat some oil in a separate pan and sauté chopped onions, carrots, celery, and minced garlic until soft and fragrant, building a flavor-rich base for your soup.
- Combine and simmer: Add the soaked beans, sautéed vegetables, herbs (bay leaves and thyme), and the cooked ham hock (including the broth) back into the pot. Season with salt and pepper, then simmer gently for another hour to let all the flavors marry beautifully.
- Finish and serve: Remove the ham hock, shred the meat, and discard the bone and skin. Return the shredded ham to the pot, adjust seasoning, then ladle the soup into bowls hot and ready to enjoy!
Notes
- Use homemade stock if possible for richer flavor.
- Do not skip soaking beans to shorten cooking time and improve digestibility.
- Simmer the soup low and slow to develop deeper flavors and tender beans.
- Skim excess fat off the top for clearer broth.
- Add fresh herbs like parsley last to preserve their freshness.
- Prep Time: 8 hours (soaking) + 15 minutes (chopping and prep)
- Cook Time: 3 hours (1.5-2 hours simmering ham hock + 1 hour simmering soup)
- Category: Soup
- Method: Simmering
- Cuisine: American / British comfort food
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 45mg
Keywords: white bean soup, ham hock soup, comfort food, hearty soup, smoky soup, bean soup, family dinner
