If you’re craving a warm, satisfying meal that fills both your belly and your heart, look no further than this White Bean and Ham Hock Soup recipe. Rich in savory flavors and brimming with wholesome ingredients, this soup is the perfect comfort food for chilly days or anytime you want a nourishing, hearty dish. Combining tender white beans with the smoky depth of ham hock, it’s a rustic yet elegant soup that’s surprisingly simple to make. Ready to bring this cozy classic into your kitchen?

Why You’ll Love This Recipe

Deep, savory flavor: The ham hock infuses the soup with a smoky richness that elevates every spoonful.
Hearty and filling: Creamy white beans provide protein and fiber for a satisfying meal.
Simple ingredients: Pantry staples come together to make a soup that’s accessible and budget-friendly.
Perfect for leftovers: The flavors develop over time, making leftovers even better the next day.
Versatile and adaptable: Easy to customize with vegetables or herbs based on what you have on hand.

Ingredients You’ll Need

Each ingredient in this White Bean and Ham Hock Soup plays a key role in building the perfect balance of flavor, texture, and heartiness. These simple components work together seamlessly to create a satisfying bowl of goodness.

Ham hock: The star protein, offering smoky depth and richness to the broth.
White beans: Provides creamy texture and bulk; great sources include cannellini or navy beans.
Onion: Adds sweetness and aromatic base flavor when sautéed.
Garlic: Gives a punch of savory warmth to complement the ham.
Carrots: Bring gentle sweetness and color contrast.
Celery: Adds a subtle crunch and fresh aromatic notes.
Bay leaf: Infuses a delicate herbal depth during simmering.
Thyme: Offers a classic herbaceous accent perfect for soups.
Chicken or vegetable broth: Forms the flavorful cooking liquid and base of the soup.
Salt and pepper: Essential for seasoning and bringing all the flavors together.

Variations for White Bean and Ham Hock Soup

One of the best parts about White Bean and Ham Hock Soup is how easy it is to make the recipe your own. Whether you want to adjust ingredients for dietary reasons or simply try new flavor combinations, these ideas will inspire you.

Vegetable-packed: Add diced potatoes, kale, or spinach for extra nutrition and color.
Spice it up: Include a pinch of red pepper flakes or smoked paprika for a hint of heat.
Beans swap: Try northern beans or great northern beans for different textures.
Ham alternatives: Use smoked turkey leg or bacon if you prefer a lighter smoked taste.
Creamy twist: Stir in a splash of cream or coconut milk at the end for richness.

Hearty White Bean and Ham Hock Soup Recipe

How to Make White Bean and Ham Hock Soup

Step 1: Prepare your ingredients

Start by rinsing and sorting your white beans if using dried, or simply drain canned beans. Chop the onion, carrots, and celery finely to ensure even cooking and flavor release.

Step 2: Sauté the aromatics

In a large pot, heat some oil over medium heat and sauté the onions, garlic, carrots, and celery until soft and fragrant, about 5–7 minutes. This step builds the flavor base for your soup.

Step 3: Add the ham hock and liquid

Place the ham hock in the pot with your sautéed vegetables, then pour in the broth. This is where the magic begins, as the ham hock slowly releases its smoky essence during cooking.

Step 4: Simmer the soup

Add the white beans along with the bay leaf and thyme. Bring the mixture to a boil, then reduce to a simmer. Cover and cook gently for about 1.5 to 2 hours if dried beans are used, or 45 minutes for canned beans, until the beans are tender and the ham is falling off the bone.

Step 5: Finish and season

Remove the ham hock from the pot, shred the meat off the bone, and discard any fatty parts or bone. Return the shredded ham to the soup, adjust seasoning with salt and pepper, and let it heat through for another 5 minutes.

Pro Tips for Making White Bean and Ham Hock Soup

Use dried beans: They absorb flavor better and create a creamier texture than canned beans.
Slow and low simmer: Cooking gently helps meld flavors perfectly and tenderizes the ham hock.
Don’t skip sautéing: Sautéing the aromatics unlocks sweetness and complexity.
Skim excess fat: Remove fat from the surface for a cleaner, less greasy broth.
Let it rest: Soup tastes even better the next day, so plan ahead if you can.

How to Serve White Bean and Ham Hock Soup

Garnishes

A sprinkle of freshly chopped parsley or thyme adds a pop of color and fresh herbaceous notes that brighten the rich soup. A drizzle of good olive oil or a spoonful of tangy sour cream can add extra indulgence.

Side Dishes

Serve your soup with crusty bread or warm cornbread to soak up every delicious drop. A simple green salad with a light vinaigrette pairs beautifully to contrast the hearty flavors.

Creative Ways to Present

For a rustic touch, serve the soup in individual bread bowls or cast-iron mugs. Garnish with a twist of lemon zest or a few crispy pancetta bits to add texture and bursts of flavor.

Make Ahead and Storage

Storing Leftovers

Place cooled soup in airtight containers and refrigerate for up to 4 days. The flavors continue to meld, making leftovers even tastier.

Freezing

This soup freezes very well. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months.

Reheating

Reheat gently on the stovetop over medium-low heat to prevent breaking down the beans too much. Add a splash of broth or water if the soup seems too thick.

FAQs

Can I use canned beans instead of dried?

Yes, canned beans work fine and reduce cooking time significantly; just rinse them well and add during the last 30 minutes of cooking.

What if I don’t have a ham hock?

You can substitute with smoked turkey leg, bacon, or even leftover ham for a similar smoky flavor.

Is this soup gluten-free?

Yes, the White Bean and Ham Hock Soup is naturally gluten-free as long as your broth and other ingredients are gluten-free certified.

How can I make this soup vegetarian?

Skip the ham hock and use vegetable broth; add smoked paprika or liquid smoke to mimic the smoky flavor.

Can I prepare this in a slow cooker?

Absolutely! Brown the aromatics first, then add everything to the slow cooker and cook on low for 6–8 hours for tender beans and flavorful broth.

Final Thoughts

This White Bean and Ham Hock Soup is a cozy, hearty bowl of comfort that’s bound to become a favorite in your recipe rotation. Its rich, smoky flavors combined with creamy beans make it a nourishing and satisfying meal for any day. Give it a try, and enjoy the warmth and goodness it brings to your table!

White Bean and Ham Hock Soup

Print Recipe

A warm and hearty White Bean and Ham Hock Soup featuring smoky ham hock and creamy white beans, perfect for comforting meals on chilly days. This rustic, savory soup is easy to prepare, budget-friendly, and adaptable with versatile ingredients for a nourishing and satisfying dish.

Author: Lina
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Appetizers
Method: Simmering
Cuisine: American / Rustic
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 ham hock (about 1 to 1.5 pounds)
1.5 cups dried white beans (cannellini or navy beans) or 2 cans (15 oz each) white beans, rinsed and drained
1 large onion, finely chopped
3 cloves garlic, minced
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 bay leaf
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
6 cups chicken or vegetable broth
2 tablespoons olive oil or cooking oil
Salt and freshly ground black pepper, to taste

Optional Variations

1 cup diced potatoes
1 cup kale or spinach, chopped
Pinch of red pepper flakes or ½ teaspoon smoked paprika
Substitute ham hock with smoked turkey leg or bacon
1/4 cup heavy cream or coconut milk (for a creamy twist)

Instructions

Prepare your ingredients: Rinse and sort dried white beans if using dried, or drain canned beans. Finely chop the onion, carrots, and celery to ensure even cooking and flavor release.
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions, garlic, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant, creating a flavorful base for the soup.
Add the ham hock and liquid: Place the ham hock into the pot with the sautéed vegetables. Pour in the chicken or vegetable broth to cover the ingredients, allowing the ham hock to impart its smoky flavor as it cooks.
Simmer the soup: Add the white beans, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 to 2 hours if using dried beans, or about 45 minutes for canned beans, until the beans are tender and the ham hock meat is falling off the bone.
Finish and season: Remove the ham hock, shred the meat from the bone, and discard fatty parts and bone. Return shredded ham to the soup. Season with salt and pepper to taste. Heat through for another 5 minutes before serving.

Notes

Use dried white beans for better flavor absorption and creamier texture.
Cook the soup slowly on low heat to meld flavors and tenderize the ham hock.
Don’t skip sautéing the aromatics to unlock sweetness and depth.
Skim off any excess fat from the surface for a cleaner broth.
Soup tastes better the next day as the flavors continue to develop.
Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
Reheat gently on the stovetop, adding broth or water if too thick.

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 22g
Cholesterol: 45mg

Keywords: white bean soup, ham hock soup, hearty soup, comfort food, gluten free soup, rustic soup, bean and ham, winter soup