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White Bean and Ham Hock Soup

White Bean and Ham Hock Soup
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://mealsbylina.com/white-bean-and-ham-hock-soup/