When it comes to true comfort food, few things compare to a steaming bowl of White Bean and Ham Hock Soup. It’s hearty, wholesome, and soul-satisfying — the kind of dish that warms you from the inside out on a chilly day.
Made with tender navy beans, smoky ham hock, and a medley of vegetables simmered low and slow, this classic soup is simple to make yet full of deep, rich flavor. Whether you’re feeding a hungry family or craving a nourishing meal for yourself, this recipe will quickly become a favorite.
💛 Why You’ll Love This Soup
- Simple ingredients, big flavor: Just beans, ham, and pantry veggies — no fancy ingredients needed.
- Budget-friendly: A single ham hock stretches beautifully into a full, filling pot of soup.
- Perfect for meal prep: The flavors deepen as it sits — even better the next day.
- Freezer-friendly: Make a big batch and freeze leftovers for easy future meals.
🧂 Ingredients You’ll Need
- 1 pound dried navy beans
- 1 ham hock (or ham bone with a bit of meat)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
👩🍳 Step-by-Step Instructions
1. Prepare the Beans
Rinse the dried navy beans in cold water and remove any debris or stones.
Place them in a large bowl, cover with water, and soak overnight (8–12 hours).
Drain and rinse before using.
💡 Quick Soak Option: If you’re short on time, bring beans to a boil in plenty of water for 2 minutes, turn off heat, cover, and let them sit for 1 hour. Then drain and rinse.
2. Sauté the Vegetables
In a large soup pot or Dutch oven, heat a tablespoon of oil over medium heat.
Add onion, carrots, and celery and sauté for 5 minutes, until softened.
Stir in garlic and cook for another minute, just until fragrant.
3. Add the Ham Hock and Beans
Nestle the ham hock into the pot with the vegetables.
Add the drained beans and pour in the broth.
Stir in bay leaf and thyme.
Season lightly with salt and pepper — the ham hock will add plenty of salty, smoky flavor as it cooks.
4. Simmer Low and Slow
Bring the soup to a gentle boil, then reduce heat to low.
Cover and simmer for 2 to 2½ hours, stirring occasionally, until the beans are tender and the meat is falling off the bone.
Your kitchen will smell incredible — smoky, savory, and comforting.
5. Remove the Ham Hock
Using tongs, carefully remove the ham hock from the soup.
Let it cool slightly, then shred the meat, discarding the fat, skin, and bone.
Return the shredded ham to the pot and stir to combine.
6. Adjust Seasonings
Taste and season with additional salt and pepper, if needed.
Remove the bay leaf before serving.
7. Serve & Enjoy
Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve hot with crusty bread, cornbread, or biscuits for the perfect cozy meal.
🧊 Storage & Freezing Tips
- Refrigerate: Store in an airtight container for up to 4–5 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove with a splash of broth or water if it thickens too much.
🍽️ Serving Ideas
- Serve with buttery cornbread or homemade biscuits for a complete Southern-style meal.
- Add a simple green salad on the side for balance.
- Top with a drizzle of olive oil or a sprinkle of Parmesan for a gourmet touch.
💭 Final Thoughts: A Hug in a Bowl
This White Bean and Ham Hock Soup is more than just a recipe — it’s comfort in its purest form.
It’s the kind of meal that makes your kitchen smell like home and fills your heart (and belly) with warmth.
Whether you’re cooking for family, friends, or just yourself, one pot of this cozy soup will remind you that simple food is often the most satisfying.
Soak the beans, simmer it slow, and savor every spoonful. 🥰
