Name: White Bean and Ham Hock Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 cups diced ham ((leftover ham or deli ham both work)); 1 piece ham hock ((smoked ham hock preferred)); 1 cup diced carrots ((about 2 medium)); 1 cup diced celery ((about 2 stalks)); 3 cups white beans ((cooked, cannellini, great northern, or navy beans)); 6 cups chicken broth ((low-sodium if you're watching salt)); 1 piece onion ((diced, yellow or white)); 2 cloves garlic ((minced)); Salt and freshly ground black pepper ((to taste)); Fresh herbs ((thyme sprigs or chopped parsley for garnish))

235

1.30k

Jump to Recipe Print Recipe

I grew up with steaming bowls of bean soup on cold nights, and this White Bean and Ham Hock Soup is the version I always reach for when I want something hearty, simple, and full of comfort. It combines tender white beans, smoky ham, and aromatic vegetables into a slow-simmered broth that feels like home in a spoon. If you like one-pot meals that warm the kitchen and feed a crowd, this is for you — and you can compare variations in my white bean and ham soup guide for more ideas.

Why you’ll love this dish

This soup is the sort you make when you want maximum flavor with minimal fuss. The ham hock melts its smoky richness into the broth while the beans and mirepoix (onion, carrot, celery) add body and comfort. It’s budget-friendly because dried or canned beans and a humble ham hock stretch to serve a family. It’s also forgiving: simmer longer for deeper flavor or keep it shorter when you’re pressed for time.

“A bowl of this soup tastes like slow afternoons and family conversations—smoky, filling, and exactly the kind of dish you want on a chilly night.”

Reasons to try it:

Economical: uses pantry staples that feed many.
Make-ahead friendly: flavors improve after a day.
Crowd-pleaser: mild, savory, and adaptable for kids and adults.

How this recipe comes together

This is a slow-simmer soup, but the method is straightforward:

Sweat aromatics (onion, carrot, celery) to build a flavorful base.
Add garlic and diced ham for immediate savory notes.
Add the ham hock, beans, and broth; bring to a boil.
Simmer low and slow until the ham hock’s meat falls off the bone and the broth is richly flavored.
Shred the ham hock meat back into the pot, adjust seasoning, and serve with fresh herbs.

That quick overview sets expectations: most of the work is hands-off simmering, while active time is about chopping and sautéing.

What you’ll need

2 cups diced ham (leftover ham or deli ham both work)
1 ham hock (smoked ham hock preferred)
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 2 stalks)
3 cups white beans, cooked (cannellini, great northern, or navy beans)
6 cups chicken broth (low-sodium if you’re watching salt)
1 onion, diced (yellow or white)
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Fresh herbs (thyme sprigs or chopped parsley) for garnish
Notes and substitutions:
Use canned beans (rinsed) for a speedier version. If using dried beans, soak and cook them first.
Swap turkey ham or leftover pork shoulder for a different smoky profile.
For a vegetarian alternative, omit the ham and ham hock and use smoked paprika plus a kombu strip for umami.

Also check out a similar comfort recipe and technique variations on this easy ham-and-bean soup page for inspiration.

Step-by-step instructions

Bowl of White Bean and Ham Hock Soup garnished with herbs

Heat 1–2 tablespoons of neutral oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened — about 5–7 minutes.
Stir in the minced garlic. Cook 30–60 seconds until fragrant.
Add the diced ham and the whole ham hock to the pot. Pour in the chicken broth.
Stir in the cooked white beans. Increase heat and bring the soup to a gentle boil.
Reduce heat to low. Cover and simmer for 1–2 hours, until the ham hock is very tender and the flavors have melded.
Remove the ham hock from the pot and let it cool slightly. Shred any meat off the bone and discard the bone and skin.
Return the shredded meat to the soup. Taste and season with salt and pepper.
Ladle into bowls and garnish with fresh thyme or parsley. Serve hot.

Short, clear steps help keep the pot on track. If you’d like a thicker soup, mash a cup of beans into the broth before adding the shredded ham.

Best ways to enjoy it

Serve with crusty bread or a slice of sourdough to soak up the broth.
A simple green salad with a lemon vinaigrette cuts the richness.
Top each bowl with a drizzle of extra-virgin olive oil or a sprinkle of grated Parmesan for a savory finish.
For a heartier plate, pair with roasted root vegetables or garlic-rubbed croutons.

Plating tips: ladle into warmed bowls so the soup stays hot longer. Garnish with chopped parsley or a thyme sprig for a fresh pop of color.

Storage and reheating tips

Refrigerate: Cool the soup to room temperature and store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Leave about 1 inch headspace for expansion.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stove over low-medium heat until simmering. Add a splash of broth or water if it seems too thick.
Food safety note: Reheat to at least 165°F (74°C) before serving. Do not refreeze soup that has been thawed.

Pro chef tips

Brown the diced ham lightly in the pot before adding the vegetables for extra caramelized flavor.
Use a combination of bone-in ham hock and diced ham: the hock lends depth, the diced ham adds bite.
If using canned beans, add them later in the simmering time to keep their shape.
Skim foam or excess fat from the surface after the first 30 minutes if you prefer a cleaner broth.
For a silkier texture, pulse 1 cup of the soup in a blender and return it to the pot.
For alternative methods and more ideas, you can compare approaches on alternative ham-and-bean methods.

Creative twists

Instant Pot: Brown ingredients on Sauté, then pressure cook 20–25 minutes (see linked variations for timing).
Spicy: Add a pinch of red pepper flakes or stir in smoked chorizo with the ham.
Greens: Stir in chopped kale or Swiss chard at the end and cook until wilted.
Creamy: Finish with a splash of cream or coconut milk for a richer bowl.
Herby: Swap thyme for rosemary or add a bay leaf during simmering for an aromatic lift.

Your questions answered

Q: Can I use dried beans straight from the package?
A: Not raw. If using dried beans, soak them (overnight or quick-soak) and then simmer or pressure-cook until tender before adding to the soup. Undercooked beans are hard and unappetizing.

Q: How long does this take if I’m short on time?
A: Active prep is about 15–20 minutes. To speed it up, use canned beans and simmer the soup 20–30 minutes to marry flavors. The slow-simmered version yields deeper flavor but isn’t strictly necessary.

Q: Is ham hock the same as ham bone?
A: A ham hock is the lower leg portion and tends to be compact with connective tissue; a ham bone can refer to any leftover bone from a ham. Both add flavor, but hocks are often preferred for their collagen and smoky meat.

Q: Can this be made vegetarian?
A: Yes—omit the ham and ham hock. Use smoked paprika, a splash of soy sauce or miso, and a kombu strip in the broth to build savory umami notes.

Q: Will the beans fall apart if I simmer too long?
A: Cooked beans will soften more with long simmering and can break down, which thickens the soup. If you want intact beans, add them later in the simmer and monitor texture.

Conclusion

For a classic, reliably comforting recipe, see Ham and Bean Soup – Simply Recipes which offers another take on this pantry-friendly staple. If you like pressure-cooker shortcuts, this Instant Pot-friendly version is helpful: White Beans and Ham Hock Soup (Instant Pot friendly). For a tested, technique-focused guide, the Serious Eats write-up is an excellent resource: Ham and Bean Soup Recipe – Serious Eats.

Enjoy the slow-simmered goodness — this soup is even better the next day.