White Bean and Ham Hock Soup Recipe

This hearty and flavorful soup is perfect for chilly days. Loaded with tender white beans and succulent ham hock, it’s a comforting meal that will warm you up from the inside out.


  • 1 lb dried white beans, such as navy or Great Northern beans, soaked overnight and drained
  • 2 ham hocks
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 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: Rinse the soaked beans under cold water and drain them.
  2. Cook the Ham Hocks: In a large pot or Dutch oven, place the ham hocks and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 1 hour, until the meat is tender and falling off the bone. Remove the ham hocks from the pot, let them cool slightly, then shred the meat and discard the bones and skin. Set the shredded meat aside.
  3. Sauté the Vegetables: In the same pot, heat a tablespoon of oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are soft and translucent, about 5 minutes.
  4. Add the Beans and Broth: Add the soaked and drained beans to the pot with the sautéed vegetables. Pour in the chicken or vegetable broth. Add the bay leaves and dried thyme.
  5. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 1 to 1½ hours, or until the beans are tender.
  6. Finish the Soup: Once the beans are tender, return the shredded ham hock meat to the pot. Season the soup with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread for a satisfying meal. Enjoy!

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