If you’re craving a hearty, flavorful soup that feels like a warm hug on a cold day, look no further than this Bean and Ham Hock Soup. The combination of tender beans and meaty ham hock is the perfect way to bring out savory, rich flavors. This recipe is simple to make, and with just a few basic ingredients, it transforms into a filling and comforting meal. Whether served as a main dish or a side, this soup is sure to become a family favorite.
Why This Recipe Works
Depth of Flavor: The ham hocks release their savory flavor into the soup, creating a rich and satisfying base. The beans soak up all of that goodness, making each spoonful delicious.
Hearty and Filling: The Northern beans add a creamy texture while absorbing the smoky flavor from the ham. It’s a satisfying and hearty meal perfect for colder weather.
Simple Ingredients: This soup uses pantry staples, yet the result is a flavorful, comforting dish that’s perfect for meal prepping or feeding a crowd.
Budget-Friendly: With affordable ingredients like dried beans and ham hocks, this is a cost-effective meal that still feels special.
Ingredients
1 medium package of dried Northern beans (16 oz package)
3 to 4 meaty ham hock shanks (or a meaty ham bone)
1 small white onion, diced
Water (enough to cover the beans)
Salt and pepper, to taste
1/3 cup light brown sugar
Instructions
Step 1: Prepare the Beans
Rinse the Beans: Place the dried Northern beans in a large colander and rinse them under cool water. Remove any debris or damaged beans.
Soak the Beans (Optional): Soaking beans before cooking can help reduce cooking time and make them easier to digest. If you have time, place the beans in a large bowl and cover them with water. Let them soak for 6-8 hours or overnight. Alternatively, you can use the quick soak method by bringing the beans to a boil for 2 minutes, then letting them sit for 1 hour before draining and using.
Step 2: Cook the Soup Base
Sauté the Onion: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced white onion and sauté for 3-5 minutes, or until softened and fragrant.
Add the Ham Hocks: Once the onion is softened, add the ham hocks (or ham bone) to the pot. Let them sear for a few minutes on all sides to lock in flavor.
Add Water and Beans: Pour in enough water to cover the beans by about 2 inches. Add the soaked or unsoaked Northern beans to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.
Step 3: Simmer the Soup
Simmer for 1.5 to 2 hours: Let the soup simmer gently, stirring occasionally, for about 1.5 to 2 hours or until the beans are tender and the ham hocks are falling apart. The ham will release its flavor into the soup, and the beans will soften and thicken the broth.
Add Brown Sugar: Once the beans are tender and the ham is cooked through, stir in 1/3 cup of light brown sugar to balance out the flavors. Taste the soup and add salt and pepper, as needed.
Step 4: Shred the Ham
Remove the Ham Hocks: After simmering, remove the ham hocks from the pot. Allow them to cool slightly, then use a fork or tongs to shred the meat off the bones. Discard the bones and return the shredded ham to the soup. Stir to combine.
Step 5: Adjust and Serve
Final Adjustments: Taste the soup once more and adjust the seasonings with additional salt, pepper, or a touch more brown sugar if you like it sweeter. If the soup is too thick, you can add a little more water or broth to reach your desired consistency.
Serve: Ladle the soup into bowls and serve it hot. This soup is delicious on its own or with a side of crusty bread for dipping.
Tips for the Best Bean and Ham Hock Soup
Use a Slow Cooker: If you prefer to let the soup cook while you’re busy with other things, you can make this recipe in a slow cooker. Simply add the rinsed beans, ham hocks, onion, and enough water to the slow cooker. Set it on low and cook for 6-8 hours or on high for 3-4 hours until the beans are tender and the ham is falling apart. Add the brown sugar, salt, and pepper toward the end.
Smoked Ham Hocks: If you’re looking for a deeper smoky flavor, use smoked ham hocks. These will add even more richness to the broth.
Frozen Beans: If you prefer not to soak beans overnight, you can use frozen beans instead of dried beans. This will reduce cooking time but still result in a creamy, hearty soup.
Leftovers: This soup stores well in the fridge for up to 4 days. You can also freeze it for future meals. Let it cool completely before transferring it to an airtight container for freezing.
Serving Suggestions
With Cornbread: A slice of warm cornbread pairs perfectly with this hearty soup. The slightly sweet cornbread complements the savory ham and beans beautifully.
With a Green Salad: Serve the soup with a simple green salad dressed in a tangy vinaigrette to balance out the richness of the soup.
Topped with Hot Sauce: For those who like a little heat, a dash of your favorite hot sauce on top can add a spicy kick to the meal.
Why You’ll Love This Bean and Ham Hock Soup
This Bean and Ham Hock Soup is a timeless dish that brings comfort and warmth to any table. The beans and ham create a beautiful, rich broth that’s incredibly satisfying, while the brown sugar adds just the right amount of sweetness to balance the savory flavors. Plus, the versatility of this recipe means you can adjust the seasoning to your liking and make it as hearty or as light as you want. Whether served on a cold winter’s day or as a casual weeknight meal, this soup will quickly become a go-to recipe in your collection.
The combination of meaty ham hocks, tender beans, and sweet, smoky undertones is sure to bring a smile to your face. Plus, it’s simple to make and affordable—perfect for feeding a crowd or meal prepping for the week. Try this soup and enjoy the flavors of tradition in every spoonful!