Classic White Beans and Ham Hock Soup

Ingredients

For the Soup

• 1 pound (450 g) dried Great Northern beans or navy beans
• 2 large smoked ham hocks
• 1 large yellow onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth or low-sodium chicken stock
• 2 cups water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt, or to taste
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley

Optional Ingredients

• 1 teaspoon Worcestershire sauce
• ½ teaspoon crushed red pepper flakes
• 1 small rosemary sprig
• 1–2 tablespoons apple cider vinegar or lemon juice
• 1 cup diced potatoes
• 1 cup chopped kale or spinach
• Extra shredded ham for serving

Instructions

1. Prepare the Beans

1. Rinse the dried beans thoroughly and remove any small stones or damaged beans.
2. Place the beans in a large bowl and cover them with several inches of water.
3. Let them soak for 8–12 hours or overnight .
4. Drain and rinse the beans before cooking.

Quick-Soak Method

1. If you don’t have time for overnight soaking, place the beans in a large pot and cover them with water.
2. Bring to a boil and cook for about 2 minutes.
3. Remove from the heat, cover, and let them sit for 1 hour.
4. Drain and rinse before continuing with the recipe.

2. Prepare the Ham Hocks

1. Pat the ham hocks dry with paper towels.
2. If they have a large amount of excess fat or skin, trim a little of it away, but leave enough to provide flavor.
3. Smoked ham hocks work particularly well because they add a deep smoky taste to the broth.

3. Sauté the Vegetables

1. Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
2. Add the diced onion, carrots, and celery.
3. Cook for approximately 6–8 minutes , stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and cook for another 30–60 seconds .
5. Be careful not to burn the garlic.

4. Add the Beans and Ham

1. Add the soaked and drained beans to the pot.
2. Place the ham hocks on top of the beans.
3. Pour in the chicken broth and water.
4. Add:
5. Bay leaves
6. Thyme
7. Oregano
8. Smoked paprika
9. Black pepper
10. Optional rosemary
11. Optional red pepper flakes
12. Stir gently.

Stovetop Method

1. Bring the soup to a gentle boil.
2. Once boiling, reduce the heat to low .
3. Cover partially with a lid and simmer for approximately 1½–2½ hours , stirring occasionally.
4. The exact cooking time depends on the age and variety of the beans.
5. The soup is ready when the beans are completely tender and creamy.
6. The ham should also be tender enough that the meat easily separates from the bone.

5. Remove the Ham Hocks

1. Carefully transfer the ham hocks to a large plate.
2. Allow them to cool enough to handle.
3. Remove the skin, bones, and excess fat.
4. Pull the tender ham meat from the bones and shred or chop it into bite-sized pieces.
5. Return the meat to the soup.
6. Discard the bones, skin, and excess fat.

6. Make the Soup Creamier

1. For an especially thick and creamy soup, use the back of a spoon to gently mash some of the beans against the side of the pot.
2. You can also remove about 1–2 cups of the soup, blend it until smooth, and return it to the pot.
3. This thickens the broth naturally without needing flour or cream.

7. Add the Finishing Touches

1. Taste the soup.
2. Add additional salt and black pepper if needed.
3. If the soup tastes a little too rich, add 1 tablespoon of apple cider vinegar or fresh lemon juice .
4. This small amount of acidity helps brighten the smoky, savory flavors.
5. Stir in fresh parsley just before serving.
6. White Beans and Ham Hock Soup is excellent in a slow cooker.
7. Add the soaked beans, ham hocks, onion, carrots, celery, garlic, broth, water, herbs, paprika, and pepper to the slow cooker.
8. Cook on:
9. LOW: 7–9 hours HIGH: 4–5 hours
10. When the beans are tender, remove the ham hocks.
11. Strip the meat from the bones and return the shredded ham to the slow cooker.
12. Taste and adjust the seasoning.
13. For a faster version, you can use an electric pressure cooker.
14. Add the soaked beans, ham hocks, vegetables, broth, water, garlic, and seasonings.
15. Cook on High Pressure for approximately 35 minutes , followed by a natural pressure release.
16. Check that the beans are tender.
17. Remove the ham hocks, shred the meat, and return it to the soup.
18. If the soup is thinner than desired, use the sauté function and simmer uncovered for several minutes.

Notes

Allow leftovers to cool before transferring them to airtight containers. Store in the refrigerator for up to 4 days . The soup often tastes even better the next day because the flavors have more time to develop. For longer storage, freeze in individual portions for approximately 2–3 months . When reheating, add a splash of broth or water because the beans will continue absorbing liquid as the soup sits.

Nutrition

Calories: approximately 390–450 kcal · Protein: 25–30 g · Fat: 12–16 g · Carbohydrates: 45–50 g · Fiber: 10–13 g · Sugar: 4–6 g · Sodium: varies considerably depending on the ham hock and added salt