bean ham hock soup recipe

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

I’ve been making bean ham hock soup for my family for years, and it’s always a hit. The recipe is a staple in many Southern households, where it’s often served at family gatherings and special occasions.

I love how the slow-cooked beans and ham hock infuse the broth with a rich, smoky flavor that’s hard to resist. My kids adore it when I serve it with a side of crusty bread or over rice, and it’s a great way to get them to eat their veggies.

The best part? This recipe is incredibly easy to make and requires minimal prep time, making it perfect for busy weeknights or lazy Sundays.

Plus, the leftovers are just as delicious the next day, reheated in the microwave or on the stovetop. As an added bonus, this soup is packed with protein and fiber from the beans, making it a nutritious option for families looking for a hearty meal without breaking the bank.

My grandmother used to make this soup all the time when I was growing up, and I’m so glad I can continue her tradition with my own family.

Bean Ham Hock Soup

Bean Ham Hock Soup

4.7 from 1073 votes

A hearty and comforting soup featuring tender beans and flavorful ham hock. Perfect for a cold day or whenever you need a satisfying meal.

Prep Time15 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs dried beans (such as navy or great northern)
1 ham hock
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp black peppercorns
1 tsp salt
6 cups water

👨‍🍳Directions

1Rinse the beans and place them in a large pot or Dutch oven.
2Cover with water and bring to a boil.
3Boil for 2 minutes, then remove from heat and let sit for 1 hour.
4This process helps to soften the beans and reduce cooking time.
5Drain and rinse the beans again.
6In the same pot, add the ham hock, onion, carrots, celery, garlic, bay leaves, thyme, oregano, peppercorns, and salt.
7Cover with 6 cups of water and bring to a boil.
8Reduce heat to medium-low and let simmer for 2 to 3 hours, or until the beans are tender and the ham hock is falling off the bone.
9Skim any foam that rises to the top during cooking.
10Remove the ham hock from the pot and let it cool slightly.
11Once cool enough to handle, shred the meat from the bone and discard the bone and any fat.
12Return the shredded meat to the pot.
13If the soup is too thick, add a little more water to reach your desired consistency.
14Taste and adjust seasoning if needed.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 900mg🌾Total Carbs: 40g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can use canned beans to reduce cooking time. If using canned beans, add them to the pot after step 2 and simmer for an additional 30 minutes. You can also add other vegetables like potatoes or spinach to make it more hearty.

This bean ham hock soup recipe is a staple in our household because of its ease of preparation and delicious flavor. It’s perfect for family gatherings, potlucks, or even just a quick weeknight dinner.

And with its high protein and fiber content from the beans, you can feel good about serving it up to your loved ones. My favorite part?

It’s just as delicious reheated from leftovers as it is fresh out of the pot!

❓ Frequently Asked Questions About Bean Ham Hock Soup

Q: What type of beans should I use for this recipe?

I like to use pinto beans or kidney beans for this recipe because they hold their shape well and have a mild flavor that complements the ham hock nicely. You can also use other types of beans like black beans or navy beans if you prefer.

Q: Can I use a different type of meat instead of ham hock?

While traditional ham hock is what gives this soup its unique flavor, you can substitute it with other meats like bacon or smoked sausage if you prefer. Just be aware that the flavor will be slightly different.

Q: How long does it take to cook this soup?

This soup cooks slowly over low heat for about 6-8 hours, which makes it perfect for slow cookers or Instant Pots. If you’re cooking it on the stovetop, it’ll take about 2-3 hours to reach tender perfection.

Q: Can I make this soup ahead of time?

Yes! In fact, this soup tastes even better after it’s had time to sit in the fridge overnight and meld together all the flavors. Simply reheat it when you’re ready to serve.

Q: What’s the best way to store leftover soup?

I recommend storing leftover soup in airtight containers in the fridge for up to 3 days or freezing it for up to 2 months. When reheating, make sure to bring it to a boil first before serving.

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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