There’s something incredibly soul-warming about a classic pot of bean soup, especially when it’s infused with the deep, smoky flavor of a ham hock. This White Beans & Ham Hock Soup is a testament to the power of simple, humble ingredients coming together to create an extraordinarily comforting and satisfying meal. Featuring tender white navy beans, savory vegetables, and fall-off-the-bone ham hock meat, all simmered in a rich broth, it’s a dish that feels like a warm embrace on a cool day.

Why I Love This Recipe

This White Beans & Ham Hock Soup is a true staple in my kitchen for its unparalleled comfort and flavor. What I love most is how effortlessly it produces such a rich, deeply satisfying taste. The ham hock is the star here; as it slowly simmers, it imparts an incredible smoky, savory depth to the entire pot of beans and broth. The white beans become incredibly creamy and tender, practically melting in your mouth.

It’s a deceptively simple dish that relies on patience and quality ingredients. While the cooking time is a few hours, the hands-on prep is minimal, allowing the pot to simmer away and fill your home with an irresistible aroma. It’s nourishing, hearty, and perfect for feeding a crowd, making it a fantastic meal for family dinners or a comforting pick-me-up. Plus, like many good bean dishes, the leftovers are often even better the next day!

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Ingredients:

• 1 lb package navy beans, picked through and soaked for 3 hours (or overnight)
• 1 large smoked ham hock
• 1-2 tbsp oil (like olive oil or vegetable oil)
• 1 large onion, chopped
• 2-3 celery stalks, chopped
• 4-5 cloves garlic, minced
• 6-8 cups chicken or vegetable broth (or water, but broth adds more flavor)
• 1-2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• A small amount of vinegar (about 1-2 tsp, like apple cider vinegar)
• Crushed red pepper to taste (optional)
• A pinch of sugar (optional)
• Half a stick of butter (about 4 tablespoons)

Swaps and Notes

• Beans: Navy beans are traditional, but great northern beans or cannellini beans (white kidney beans) can be substituted. Soaking helps reduce cooking time and improve digestibility.
• Ham Hock: A smoked ham hock is crucial for the authentic smoky flavor. Smoked turkey legs or a smoked ham bone can be used as alternatives, but ham hock offers the deepest flavor.
• Broth: Chicken or vegetable broth adds more flavor than just water. Adjust salt content, especially if using a salty broth or ham hock.
• Aromatics: Onion, celery, and garlic form the foundational flavor base.
• Seasonings: Dried thyme and bay leaves are classic for bean soups. The small amount of vinegar at the end is a chef’s trick to brighten the flavors, and a pinch of sugar can balance the acidity. Crushed red pepper is optional for heat.
• Butter: The addition of half a stick of butter adds a wonderful richness and silky mouthfeel to the soup.

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Instructions:

Creating this hearty White Beans & Ham Hock Soup is a straightforward process of sautéing, combining, and slow simmering.

1. Prepare the Beans: Pick through the 1 lb package of navy beans to remove any debris or stones. Rinse them thoroughly in cold water. Place the beans in a large bowl and cover them with plenty of cold water. Let them soak for at least 3 hours (or overnight, if preferred). After soaking, drain and rinse the beans again thoroughly before using.
2. Sauté Vegetables: In a large soup pot or Dutch oven (at least 6-8 quart capacity), heat a bit of oil (about 1-2 tablespoons) over medium heat. Add the chopped onions and chopped celery. Sauté for about 5-7 minutes until the vegetables begin to soften and become translucent. Add the minced garlic and cook for an additional 1 minuteuntil fragrant, being careful not to burn it.
3. Add Ham Hock and Beans: Place the smoked ham hock directly into the pot with the sautéed vegetables. Pour in the drained and rinsed navy beans.
4. Pour in Broth and Seasonings: Pour in the chicken or vegetable broth (enough to cover the beans and ham hock, usually 6-8 cups). Add the bay leaves and dried thyme. At this point, season with a good amount of salt and pepper to taste, remembering the ham hock will add saltiness. Also, stir in a small amount of vinegar (1-2 tsp), the crushed red pepper (if using), a pinch of sugar (if using), and the half stick of butter. Stir everything to combine.
5. Simmer: Bring the soup to a boil over high heat. Once boiling, immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for about 2.5 to 3 hours, or until the beans are incredibly tender and creamy, and the meat on the ham hock is falling off the bone. Stir the soup occasionally during simmering to prevent sticking and ensure even cooking.
6. Remove Ham Hock: Carefully remove the ham hock from the pot. It will be very hot and tender. Allow it to cool slightly on a plate. Once it’s cool enough to handle, shred all the meat from the bone, discarding any skin, fat, or gristle. Return the shredded ham meat to the pot with the beans. Discard the bay leaves.
7. Adjust Seasonings: Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or a final splash of vinegar if desired to brighten the flavor.
8. Serve: Ladle the hot White Beans & Ham Hock Soup into bowls and serve immediately.

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Pro Tip:

While overnight soaking is traditional, if you forget, you can use a “quick soak” method: bring beans and water to a boil for 5 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and proceed with the recipe. Also, for extra depth, lightly brown the ham hock in the pot before adding vegetables.

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Serving Suggestions and Pairings

This White Beans & Ham Hock Soup is a hearty and complete meal on its own, but it pairs beautifully with classic Southern accompaniments.

• Cornbread: A warm, flaky cornbread or Biscuits are perfect for soaking up the rich broth.
• Hot Sauce: A dash of your favorite hot sauce on the side for those who like extra heat.
• Greens: A side of cooked collard greens or mustard greens (perhaps with a touch of vinegar) would be an excellent complement.
• Other Comfort Dishes: This soup fits perfectly with other deeply flavorful, comforting Southern recipes, similar to my Country Pinto Beans & Hamhocks or a hearty bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
• Savory Accompaniment: A simple side like This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor could be a nice addition to a larger meal.

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Storage and Leftover Tips

This soup, like many bean dishes, often tastes even better the next day as the flavors deepen and meld.

• Storage: Store any leftover White Beans & Ham Hock Soup in an airtight container in the refrigerator for up to 4-5 days. The beans will continue to absorb liquid and may thicken further.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to thin the soup to your desired consistency. Individual portions can also be microwaved.
• Freezing: This soup freezes very well. Once completely cooled, transfer to freezer-safe containers or bags, leaving a little headspace. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

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More Recipes You Will Love

If you loved the comforting, hearty, and deeply flavorful nature of this soup, you’ll definitely want to explore some of these other fantastic recipes:

• For another classic bean dish with smoky ham, check out my Country Pinto Beans & Hamhocks.
• If you’re a fan of rich, slow-cooked meats, don’t miss Best Ever Beef Stew or Pot Roast & Gravy Recipe for ultimate comfort.
• And for another hearty one-pot meal, my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit is a fantastic choice.

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Final Thoughts

This White Beans & Ham Hock Soup is more than just a recipe; it’s a celebration of time-honored cooking traditions and the incredible flavor that comes from patience. This deeply satisfying, smoky, and creamy bean soup is true comfort food at its best, perfect for nourishing both body and soul. Go ahead, make a pot, and let the magic of slow simmering fill your home with an irresistible aroma!

What are your favorite “secret ingredients” for making a bean soup truly special? Share your tips in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.