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Bean and Ham Hock Soup: A Hearty Classic Made Simple

There’s something incredibly comforting about a steaming bowl of Bean and Ham Hock Soup. This dish, rooted in traditional European and Southern cooking, combines tender beans, smoky ham, and aromatic vegetables to create a hearty, flavorful meal that warms you from the inside out. Perfect for chilly evenings, it’s not just a soup—it’s a bowl of nostalgia.

Here’s a detailed guide to making it from scratch.

Ingredients

For 6–8 servings, you will need:

• 1 large ham hock (smoked or cured, about 1–1.5 lbs)
• 1.5 cups dried white beans (navy, cannellini, or great northern beans)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3–4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• 6 cups chicken or vegetable stock (or water)
• Salt and pepper, to taste
• Optional: fresh parsley or thyme for garnish

Step 1: Prepare the Beans

1. Rinse the beans under cold water, removing any stones or debris.
2. Soak the beans overnight in a large bowl of water, covering them by at least 2 inches. This helps soften the beans and reduces cooking time.
   • Quick tip: If you’re short on time, use the quick-soak method: bring the beans to a boil for 5 minutes, then remove from heat and let them soak for 1 hour.

Step 2: Cook the Ham Hock

1. In a large soup pot, place the ham hock and cover it with the stock or water.
2. Bring to a gentle simmer over medium heat. Avoid a rolling boil, as slow cooking extracts more flavor.
3. Simmer for 1–1.5 hours, skimming any foam or impurities from the surface.

Step 3: Sauté the Vegetables

While the ham hock simmers:

1. Heat a small skillet with a tablespoon of oil or butter.
2. Sauté onion, carrots, and celery for 5–7 minutes until softened and aromatic.
3. Add the garlic and cook for another minute.
4. These sautéed vegetables can be added to the soup after the ham hock has simmered.

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