White Bean and Ham Hock Soup Recipe: A Hearty, Simple One-Pot Meal.

There’s something quietly satisfying about a pot of white bean and ham hock soup simmering on the stove. It’s the kind of recipe that doesn’t demand much from you—just a little patience while the beans soften and the ham hock releases its deep, smoky flavor into the broth. This isn’t fancy restaurant food. It’s the sort of meal that grandmothers made without recipes, adjusting salt by taste and knowing exactly when the beans were ready just by looking.

What makes white bean and ham hock soup worth your time is how much flavor you get from so few ingredients. The ham hock does most of the work, turning plain water into a rich, savory base while the meat falls off the bone. The beans become creamy without any cream, and if you add a few vegetables and herbs, you’ve got a complete meal that tastes like it took far more effort than it actually did. It’s economical, filling, and the kind of soup that tastes even better the next day when the flavors have had time to settle together.

This recipe walks you through the traditional method using dried white beans, which gives you the best texture and allows the soup to develop its full flavor. You can absolutely use canned beans if time is short, but the extra hour or so with dried beans makes a real difference in how the finished soup comes together.

Ingredients

For the soup:

1 pound dried white beans (Great Northern, cannellini, or navy beans)
2 smoked ham hocks (about 1.5 to 2 pounds total)
2 tablespoons olive oil
1 large yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
4 garlic cloves, minced
8 cups water or low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt to taste (start with 1 teaspoon, adjust later)
2 tablespoons fresh parsley, chopped
1 tablespoon apple cider vinegar (optional, adds brightness)

Instructions

Start by sorting through your dried beans on a clean counter or plate. Look for any small stones, shriveled beans, or debris—it’s rare, but it happens. Rinse the beans thoroughly in a colander under cold water. You can soak them overnight in plenty of water if you’re planning ahead, which cuts down the cooking time by about 30 minutes. If you forgot to soak them, don’t worry. This recipe works fine without soaking; it just takes a bit longer.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook these vegetables for about 8 minutes, stirring occasionally, until the onion turns translucent and everything softens a bit. You’re building the flavor foundation here, so let them take their time. Add the minced garlic and stir for another minute until you can smell it—garlic burns easily, so keep an eye on it.

Add the ham hocks to the pot, nestling them into the vegetables. Pour in the water or broth, then add the rinsed beans, bay leaves, thyme, and black pepper. Stir everything together and bring the pot to a boil over high heat. Once it’s boiling, reduce the heat to low and cover the pot, leaving the lid slightly ajar so steam can escape.

Let the soup simmer gently for about 2 to 2.5 hours if you didn’t soak the beans, or 1.5 to 2 hours if you did. You’ll know the beans are done when they’re completely tender and creamy inside. The ham hocks should be fall-apart tender, with the meat pulling away from the bone easily. Check the pot every 30 minutes or so and give it a stir. If the liquid level drops too much, add another cup of water.

When the beans are soft and the ham hocks are cooked through, carefully remove the ham hocks from the pot and set them on a cutting board. They’ll be hot, so let them cool for a few minutes. While they’re cooling, taste the soup and add salt as needed. Ham hocks are salty, so you might need less than you think. This is also when you can add the apple cider vinegar if you’re using it—it brightens up the whole pot with just a small splash.

Once the ham hocks are cool enough to handle, pull the meat off the bones and shred it into bite-sized pieces. Discard the bones, fat, and skin. Stir the shredded ham back into the soup. Remove the bay leaves, stir in the fresh parsley, and let everything sit together for a few minutes before serving.

Flavor & Texture Notes

This soup has a rustic, straightforward character. The broth is savory and slightly smoky from the ham hocks, with an underlying sweetness from the carrots and onions. The beans become soft and creamy, almost melting into the broth while still holding their shape enough to give the soup body. Some of them will break down naturally, which thickens the liquid and makes it feel more substantial without being heavy.

The ham adds a meaty, satisfying element with its tender, stringy texture. It’s salty and rich, balancing well against the mild beans. The vegetables stay present but soft, adding little bursts of sweetness and earthiness. Fresh parsley at the end brings a hint of brightness that cuts through the richness, and if you added the vinegar, there’s a subtle tang that makes each spoonful feel a bit more complex.

The overall texture is thick but not stew-like—spoonable, with enough liquid to make it clearly a soup. It coats the spoon and feels warming, the kind of texture that makes you want to eat it with good bread for dipping.

Tips & Variations

If you want to speed things up, use three 15-ounce cans of white beans, drained and rinsed. Add them during the last 30 minutes of cooking instead of at the beginning. You’ll still get good flavor, though the broth won’t be quite as thick and creamy.

For a little heat, add a pinch of red pepper flakes when you sauté the vegetables, or stir in a diced jalapeño with the garlic. If you prefer a smokier flavor, swap one ham hock for a smoked turkey leg, or add a teaspoon of smoked paprika.

Some people like to add greens toward the end—kale, spinach, or Swiss chard all work well. Stir them in during the last 10 minutes so they wilt into the soup without turning mushy. This adds color and a bit more nutrition without changing the essential character of the dish.

If you can’t find ham hocks, use a meaty ham bone or even diced cooked ham, though you’ll lose some of the depth that comes from cooking the hocks directly in the broth. You can also use a smoked pork shank.

For a vegetarian version, skip the ham entirely and use vegetable broth. Add a tablespoon of smoked paprika and a splash of liquid smoke to mimic some of that smoky flavor. Nutritional yeast stirred in at the end adds a savory, umami quality that helps make up for the missing meat.

Storage & Make-Ahead

This soup keeps beautifully. Store it in an airtight container in the refrigerator for up to 5 days. The beans will continue to absorb liquid as it sits, so you may need to add a splash of water or broth when you reheat it. Warm it gently on the stove over medium-low heat, stirring occasionally.

You can also freeze white bean and ham hock soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating.

If you’re making this ahead for a gathering, the soup actually benefits from sitting for a day. The flavors meld together and deepen, making day-two soup often better than day-one soup.

Serving Suggestions

Serve this soup with thick slices of crusty bread, cornbread, or buttermilk biscuits. The bread is perfect for soaking up the broth, and it turns the soup into a complete, filling meal.

A simple green salad with a sharp vinaigrette makes a nice contrast to the richness of the soup. The acidity and crunch balance the soft, warm beans.

For toppings, consider a drizzle of good olive oil, extra black pepper, chopped fresh parsley, or a squeeze of lemon juice. Some people like grated Parmesan or a dollop of sour cream, which adds a creamy, tangy element.

If you’re serving this for a crowd, set out small bowls of toppings so people can customize their portions. Hot sauce, pickled jalapeños, or a handful of fresh herbs all make good additions.

FAQ

Can I use a slow cooker for this recipe? Yes. Brown the vegetables in a skillet first, then transfer everything to a slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours. The beans should be tender and the ham hock falling apart.

Do I really need to use dried beans? Not necessarily, but they do make a difference. Dried beans release starch as they cook, which naturally thickens the soup and gives it a better texture. Canned beans are convenient and work in a pinch, but they won’t create quite the same creamy consistency.

Why is my soup too salty? Ham hocks vary in saltiness depending on the brand and how they were cured. Always taste before adding salt, and add it gradually. If your soup ends up too salty, add a peeled, halved potato and simmer for 20 minutes—it will absorb some of the salt. Remove before serving.

Can I use a different type of bean? Yes. Navy beans, Great Northern beans, and cannellini beans all work well. Each has a slightly different size and texture, but they’re interchangeable in this recipe. Avoid kidney beans, which have a different flavor profile and don’t break down the same way.

How do I know when the beans are done? Taste one. It should be completely soft and creamy inside with no chalky or hard center. If the beans are still firm after 2 hours, keep simmering and check every 15 minutes. Older beans take longer to cook, and hard water can also slow things down.

Conclusion

White bean and ham hock soup is the kind of recipe that doesn’t ask much of you but gives back generously. It’s forgiving, adaptable, and fills your kitchen with the kind of smell that makes people wander in asking what’s for dinner. Whether you’re cooking for a weeknight meal or making a big batch to eat throughout the week, this soup delivers comfort without complication. Give it a try, and you’ll see why it’s been a staple in home kitchens for generations.