bean soup ham hock recipe

Written BySheba G Updated On
bean soup ham hock recipe
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The Best bean soup ham hock recipe

I’m so excited to share this bean soup ham hock recipe with you all! This hearty, comforting dish is a staple in our household, and I know it will become a favorite in yours too.

The story of this recipe goes back to my childhood, where my grandmother would often make it for our family gatherings. It’s a simple yet satisfying meal that’s packed with nutrients and flavor.

The key to this recipe lies in the way the ham hock is slow-cooked with the beans, creating a rich and velvety broth that’s just irresistible. My kids love helping me prepare this meal, and it’s always a hit at family gatherings.

We love serving it with some crusty bread or over rice for a filling and delicious meal. As for me, I appreciate the health benefits of this dish – the beans are high in protein and fiber, while the ham hock provides essential vitamins and minerals.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special occasion. It’s also incredibly easy to make, requiring minimal prep time and effort.

I’ve been making this recipe for years now, and it never fails to impress my family and friends.

Ham Hock Bean Soup

Ham Hock Bean Soup

4.5 from 1712 votes

A hearty and comforting bean soup made with ham hock, perfect for a cold day. This soup is packed with flavor and is easy to prepare.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb dried beans (such as navy or great northern)
1 ham hock
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
6 cups water
Salt and pepper to taste

👨‍🍳Directions

1Rinse beans and pick out any debris or stones.
2Place beans in a large pot and cover with 6 cups of water.
3Bring to a boil over high heat, then reduce heat to medium and simmer for 10 minutes.
4Remove from heat and let beans soak for 1 hour.
5After soaking, drain and rinse the beans.
6In the same pot, heat olive oil over medium heat.
7Add onion, carrots, and celery.
8Cook, stirring occasionally, until vegetables are softened and lightly browned, about 5-7 minutes.
9Add garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
10Add the ham hock, thyme, oregano, and bay leaf to the pot.
11Stir to combine.
12Add the drained and rinsed beans back into the pot.
13Pour in 6 cups of water, ensuring the beans are fully submerged.
14Bring the soup to a boil over high heat.
15Reduce heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the beans are tender and the ham hock is cooked through and falling apart.
16Stir occasionally to prevent sticking.
17Remove the ham hock from the pot and shred the meat using two forks.
18Return the shredded meat to the pot and stir to combine.
19Taste and adjust seasoning with salt and pepper as needed.
20Remove the bay leaf before serving.

🔧Equipment

Large pot
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 35mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a spicier soup, add a pinch of cayenne pepper. You can also add other vegetables like potatoes or kale for extra nutrition.

This bean soup ham hock recipe is one that never fails to impress my family and friends alike. It’s easy to make, nutritious, and delicious – what more could you ask for?

One thing I love about this recipe is how versatile it is – whether you’re cooking for a weeknight dinner or a special occasion, it’s always a crowd-pleaser. And let’s not forget about the leftovers – you can store them in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.

Reheating leftovers is as simple as warming them up on the stovetop or in the microwave until they’re steaming hot. When serving leftovers, consider adding some crusty bread or over rice for an extra-special treat.

❓ Frequently Asked Questions About Ham Hock Bean Soup

What type of beans should I use for this recipe?

You can use either dried or canned beans for this recipe. Dried beans will take longer to cook, but they’re more cost-effective and offer better texture. Canned beans are convenient but may contain added salt or preservatives.

Can I use other types of meat instead of ham hock?

While ham hock is traditional in this recipe, you can substitute it with other meats like bacon or even vegetarian options like mushrooms or tempeh.

How do I store leftover bean soup?

Store leftover bean soup in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the ham hock and onions before adding them to the slow cooker with the remaining ingredients.

Are there any variations on this recipe that I can try?

Yes, you can add diced vegetables like carrots or celery to the pot for added flavor and nutrition.

Can I make this recipe without any meat at all?

While traditional bean soup recipes rely on meat for flavor, you can omit the ham hock altogether if you’re looking for a vegetarian option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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