Hearty, comforting, and full of old-school flavor — Bean and Ham Hock Soup is the kind of meal that warms your soul. 🥣🍖 Perfect for using up leftover ham hocks or making something special with dried beans and pantry staples.
🫘🍖 Homemade Bean and Ham Hock Soup
Ingredients:
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1 lb dried beans (Navy, Great Northern, or a 15-bean mix work great)
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1–2 smoked ham hocks
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1 onion, diced
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2–3 carrots, chopped
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2 celery stalks, chopped
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3 cloves garlic, minced
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1 bay leaf
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1 tsp thyme (or Italian seasoning)
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Salt & pepper, to taste
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6–8 cups water or chicken broth
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Optional: splash of vinegar or hot sauce at the end for balance
🧑🍳 Instructions:
1. Soak the Beans (Optional but Helpful):
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Rinse and sort beans.
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Soak overnight OR do a quick soak (boil for 2 minutes, cover, let sit 1 hour, then drain).
2. Sauté the Veggies:
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In a large soup pot or Dutch oven, heat a little oil.
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Sauté onion, carrots, and celery for 5–7 minutes until soft.
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Add garlic and cook another minute.
3. Build the Soup:
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Add soaked beans, ham hocks, bay leaf, thyme, and broth or water.
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Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 3 hours, or until beans are tender and meat is falling off the bone. Add more water if needed during cooking.
4. Shred the Ham:
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Remove ham hocks, shred the meat, and discard bones and skin.
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Return meat to the soup.
5. Taste & Finish:
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Season with salt and pepper.
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Add a splash of vinegar or hot sauce if desired to brighten it up.
🥄 Serve with:
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Cornbread, crusty bread, or biscuits
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Optional toppings: chopped parsley, extra cracked pepper, or a drizzle of olive oil
🍲 Leftovers:
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Even better the next day!
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Freezes beautifully for up to 3 months.
Want a slow cooker, Instant Pot, or spicy Cajun-style version next?
