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- 1 smoked ham hock - 1 cup dried white beans (Great Northern or cannellini) - 1 large onion, diced - 2 carrots, diced - 2 celery stalks, diced - 4 garlic cloves, minced - 1 bay leaf - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 6 cups low-sodium chicken or vegetable broth - Salt and pepper to taste - Fresh parsley, chopped for garnish When I make this soup, the main star is the smoked ham hock. It adds a deep, rich flavor that makes the soup stand out. Dried white beans, like Great Northern or cannellini, give it a creamy texture and heartiness. You also need a large onion, diced finely. It adds sweetness and depth to the dish. The vegetables—two diced carrots and two diced celery stalks—bring in freshness and crunch. Four minced garlic cloves are a must for that punchy flavor that lifts the soup. For seasoning, I add a bay leaf, smoked paprika, and dried thyme. These spices create a warm, smoky taste that fills your kitchen with a wonderful aroma. Don’t forget the broth! Six cups of low-sodium chicken or vegetable broth serve as the base. It’s best to keep the salt light here, as you can always add more later. Finally, fresh parsley gives a bright finish. It adds color and a burst of flavor when you serve the soup. Gather these ingredients, and you are ready to create a delicious smoked ham hock bean soup that warms the soul. {{ingredient_image_1}} - Rinse the dried beans under cold water. - Soak them overnight in water. - Drain and set aside. - Heat olive oil in a large pot. - Add the diced onion, carrots, and celery. - Sauté for about 5-7 minutes until soft. - Stir in the minced garlic and cook for one more minute until fragrant. - Place the smoked ham hock into the pot with the veggies. - Combine with the soaked beans and broth. - Add the bay leaf, smoked paprika, thyme, salt, and pepper. - Stir everything together. - Bring the mixture to a boil. - Lower the heat and let it simmer for 1.5 to 2 hours. - Stir occasionally until the beans are tender. - Remove the ham hock from the pot and let it cool. - Shred the meat from the bone and return it to the soup. - Discard the bone and bay leaf. - For a creamier soup, blend a portion with an immersion blender if you like. - Taste and adjust seasoning with salt and pepper before serving. Choose a good-quality smoked ham hock for great taste. Look for one with a nice amount of meat on it. The more flavor it has, the better your soup will be. I like to use hocks that are well-smoked. This gives the soup a deep, rich flavor that pairs well with the beans. Soaking your beans overnight is key. It helps them cook faster and makes them tender. Not soaking can lead to hard beans, which is not what you want. Rinse the dried beans well, then cover them with water. Let them sit overnight to soften. Drain them before adding to the pot. Serve your smoked ham hock bean soup with crusty bread. It soaks up the soup and adds a nice crunch. You can also add a fresh salad on the side for a light touch. A sprinkle of fresh parsley on top makes it look nice, too. Enjoy your meal with family or friends for a cozy dinner. Pro Tips Pre-soak the Beans: Soaking dried beans overnight not only reduces cooking time but also helps to improve their digestibility. Enhance the Smokiness: If you prefer a stronger smoky flavor, consider adding a few drops of liquid smoke or a smoked sausage along with the ham hock. Use Fresh Herbs: For a burst of flavor, add fresh thyme or rosemary towards the end of cooking instead of dried herbs. Thicken the Soup: If you prefer a thicker soup, blend a portion of the soup and stir it back in for a creamy texture. {{image_2}} To make a vegetarian version, skip the ham hock. Instead, use smoked tempeh or liquid smoke. Both add a nice smoky flavor. For protein, try adding cooked lentils or chickpeas. They will give your soup a hearty texture and keep it filling. You can boost the flavor by adding spices or herbs. Try adding a teaspoon of cumin for warmth. A pinch of cayenne can add some heat. Fresh herbs like thyme or rosemary can also enhance the taste. Adding a splash of vinegar at the end brightens the dish. If you want to change up the beans, there are great options. Black beans or kidney beans work well in this soup. They add unique flavors and textures. You can also mix different types for variety. Just remember to adjust cooking time if using canned beans. To store leftover soup, let it cool first. Once cooled, transfer it to an airtight container. Make sure to leave some space at the top for expansion. Store it in the fridge. It will stay fresh for about three to four days. Always check for any signs of spoilage before eating. Freezing the soup is easy. First, cool it completely. Then, pour the soup into freezer-safe containers. Leave some room at the top for expansion. You can also use freezer bags, which save space. Label the containers with the date. The soup can last up to three months in the freezer. To thaw, place it in the fridge overnight or use the microwave. When reheating, do it slowly. Pour the soup into a pot and heat over low to medium heat. Stir it often to avoid sticking. If the soup looks too thick, add a splash of broth or water. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the soup tasty and the texture just right. Smoked Ham Hock Bean Soup stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container. This way, it keeps its flavor and texture longer. If you want to enjoy it later, consider freezing it. Yes, you can use canned beans! Canned beans save time and are easy to use. They are already cooked, so you can skip soaking. However, canned beans may have added salt. Rinse them to reduce sodium. The downside is that canned beans may lack the rich flavor of dried beans. If you want a meat-free option, try using smoked paprika or liquid smoke. These can give a nice smoky taste. You can also add mushrooms for a hearty feel. For a savory kick, use vegetable broth with herbs like thyme or rosemary. Yes, this soup can be kid-friendly! To make it more appealing, you can blend part of the soup for a creamier texture. Reduce the spices if your kids are sensitive to heat. Serve it with crusty bread for dipping. Kids love that! This blog post covered making a hearty smoked ham hock bean soup. We discussed key ingredients, how to prepare, and present it well. You've learned tips for storage and how to try variations. This soup is more than a meal; it’s a warm hug in a bowl. Try it, and you'll savor every bite. Enjoy the process and the flavors you create!

Smoky Comfort Bean Soup

A hearty and flavorful bean soup with smoked ham hock, perfect for cozy meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 hock smoked ham
  • 1 cup dried white beans (such as Great Northern or cannellini)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken or vegetable broth
  • 1 leaf bay
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Prepare the Beans: Rinse the dried beans under cold water and soak them overnight in water. Drain and set aside.
  • Sauté the Vegetables: In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes, until soft. Stir in the garlic and cook for an additional minute, until fragrant.
  • Add the Ham Hock: Place the smoked ham hock into the pot with the sautéed vegetables.
  • Combine Ingredients: Add the soaked beans, broth, bay leaf, smoked paprika, thyme, salt, and pepper. Stir to combine everything well.
  • Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart. Stir occasionally to prevent sticking.
  • Shred the Ham: Once cooked, remove the ham hock from the pot and let it cool slightly. Shred the meat from the bone and return the tender meat to the soup. Discard the bone and bay leaf.
  • Blend (Optional): For a creamier consistency, you can use an immersion blender to blend a portion of the soup directly in the pot.
  • Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper as needed.
  • Serve: Ladle the soup into bowls, garnishing each with freshly chopped parsley.

Notes

Serve hot with slices of crusty bread on the side for a hearty meal.
Keyword bean soup, comfort food, ham hock, soup