White Bean and Ham Hock Soup Recipe


  • 1 pound dried white beans (Great Northern or cannellini), rinsed and soaked overnight
  • 2 ham hocks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. Prepare the Beans and Ham Hocks:
    • Rinse the soaked white beans and set them aside.
    • In a large pot or Dutch oven, add the olive oil over medium heat. Sear the ham hocks on all sides for about 5 minutes to develop flavor. Remove and set aside.
  2. Saute Aromatics:
    • In the same pot, add diced onion, garlic, carrots, and celery. Saute for 5-6 minutes until the vegetables start to soften.
  3. Cook the Soup:
    • Return the ham hocks to the pot. Add the soaked white beans, chicken or vegetable broth, bay leaves, and dried thyme.
    • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the meat on the ham hocks is falling off the bone.
  4. Prepare the Ham Hocks:
    • Remove the ham hocks from the pot. Discard any skin, bones, and excess fat. Shred or chop the meat and return it to the soup.
  5. Season and Serve:
    • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
    • Ladle the White Bean and Ham Hock Soup into bowls. Garnish with chopped fresh parsley, if desired.

Nutritional Information (per serving, approximations):

  • Calories: 320
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 20mg
  • Sodium: 800mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 12g
  • Sugars: 6g
  • Protein: 20g

Enjoy the hearty warmth and comforting flavors of this White Bean and Ham Hock Soup—a perfect meal that brings together the richness of beans and the savory essence of ham hocks!

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