My journey with this Bean and Ham Hock Soup began on a blustery winter day, inspired by a yearning for the kind of deep, soulful meal my grandmother used to make. I remember the moment I slid the pot into the oven for its long, slow simmer. For hours, my kitchen was enveloped in the most comforting aroma imaginable—the earthy scent of beans softening, the rich, smoky perfume of ham hocks rendering their fat, and the sweet notes of onion and carrot caramelizing. Pulling the lid off that Dutch oven to find the beans plump and tender, swimming in a velvety, ham-infused broth, felt like uncovering a treasure. That first spoonful was pure, unadulterated comfort, a humble bowl of soup that tasted profoundly of home, patience, and love.
Why You’ll Love This Recipe
You are going to love this recipe because it is the epitome of slow-food satisfaction with minimal hands-on effort. It transforms a few humble, inexpensive ingredients into a pot of unbelievable richness and depth that feeds a crowd and tastes even better the next day. From my experience, this soup is more than a meal; it’s a ritual. The process of soaking, simmering, and waiting is rewarded with a broth so flavorful and beans so creamy, it feels like a culinary triumph. It’s the ultimate cozy, economical, and deeply nourishing dish for a quiet weekend or a gathering of friends.
Ingredients
- 1 pound dried white beans (Great Northern or Navy)
- 2 smoked ham hocks
- 1 large onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth or water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste (added at the end)
- Fresh parsley, chopped (for garnish)
Let’s talk ingredients, because the right beans and the right ham make all the difference. For the beans, I always use dried, never canned. The texture and ability to absorb the broth is incomparable. Great Northern beans are my favorite for their creamy, velvety texture once cooked. The smoked ham hocks are non-negotiable. Don’t substitute with a ham steak or diced ham; the hocks have bone, cartilage, and fat that slowly melt into the broth, creating an unparalleled smoky, meaty, gelatinous richness that is the soul of this soup. Trust me, they make a huge difference. For the broth, using a good-quality, low-sodium chicken broth adds a great base layer, but water works perfectly too, as the ham hocks will provide immense flavor.(See the next page below to continue…)