Deeply comforting, rich, and full of slow-simmered flavor
Smoky White Bean and Ham Hock Soup is the kind of meal that warms you from the inside out. Built on humble ingredients and patient cooking, this soup delivers layers of smoky, savory goodness with tender white beans and fall-off-the-bone ham. It’s hearty without being heavy, rustic yet refined—perfect for cold days, family dinners, or anytime you crave real comfort food.
The magic comes from the ham hock. As it simmers, it releases smoke, collagen, and depth into the broth, transforming simple beans into something truly special.
Why This Soup Is So Good
This soup works because it’s all about slow extraction of flavor. White beans become creamy and satisfying, while the ham hock enriches the broth naturally—no shortcuts needed. It’s economical, nourishing, and even better the next day, making it ideal for batch cooking.
Ingredients You’ll Need
- 450 g (1 lb) dried white beans (navy, cannellini, or great northern)
- 1 large smoked ham hock
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Salt, to taste
- 8–10 cups water or low-sodium chicken broth
Optional additions: thyme, crushed red pepper, splash of apple cider vinegar
Step-by-Step Instructions
1. Soak the Beans
Rinse the beans well. Soak overnight in plenty of cold water, or use a quick-soak method (boil 2 minutes, rest 1 hour). Drain and rinse.
2. Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and smoked paprika and cook 30 seconds until fragrant.
3. Simmer Low and Slow
Add soaked beans, ham hock, bay leaf, pepper, and water or broth. Bring to a gentle boil, then reduce to low. Cover partially and simmer for 2–2½ hours, stirring occasionally, until beans are tender.
4. Shred the Ham
Remove the ham hock and let cool slightly. Shred the meat, discarding skin and bones. Return the meat to the pot.
5. Adjust & Finish
Taste and season with salt as needed. For extra depth, add a small splash of apple cider vinegar. Simmer 10 more minutes.
6. Serve
Remove bay leaf and serve hot with crusty bread or cornbread.
Pro Tips for the Best Bean & Ham Soup
- Salt after beans are tender to avoid toughness
- Keep the simmer gentle for a clear, rich broth
- Mash a cup of beans and stir back in for creaminess
- This soup freezes beautifully
Serving Ideas
Pair this soup with:
- Cornbread or crusty sourdough
- Simple green salad
- Pickled onions or mustard greens
- Fresh cracked pepper and olive oil drizzle
Final Thoughts
Smoky White Bean and Ham Hock Soup is old-fashioned comfort done right—simple ingredients, slow cooking, and incredible flavor. It’s filling, nourishing, and the kind of recipe that becomes a cold-weather staple in your kitchen.