Bean and Ham Hock Soup Recipe


If you’re looking for a rich and hearty soup to warm up your chilly days, this Bean and Ham Hock Soup is a perfect choice. Packed with flavor and comforting ingredients, it’s a meal that will leave you feeling satisfied. Plus, it’s incredibly easy to make! Let’s get started.


  • 1 pound dried navy beans
  • 1 ham hock (or ham bone)
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Chopped fresh parsley for garnish (optional)


Prepare the Beans:

Begin by rinsing the dried navy beans in cold water and removing any debris or stones. Place the beans in a large bowl, cover them with water, and let them soak overnight. The next day, drain and rinse the soaked beans before using them.

Sauté Vegetables:

In a large soup pot, heat a bit of oil over medium heat. Add the chopped onions, carrots, and celery. Sauté the vegetables for about 5 minutes until they begin to soften. Then, add the minced garlic and cook for an additional minute.

Add Ham Hock and Beans:

Place the ham hock in the pot with the sautéed vegetables. Pour in the drained navy beans.

Pour in Broth and Seasonings:

Add the chicken or vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine. You can season with salt and pepper at this point, but remember that the ham hock will add saltiness, so go easy on the salt.


Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, or until the beans are tender and the meat on the ham hock is falling off the bone. Stir occasionally to prevent sticking.

Remove Ham Hock:

Carefully remove the ham hock from the pot and allow it to cool slightly. Once it’s cool enough to handle, shred the meat and discard any bone, fat, or skin. Return the shredded ham to the pot.

Adjust Seasonings:

Taste the soup and adjust the seasonings, adding more salt and pepper if needed. Don’t forget to remove the bay leaf.


Ladle the Bean and Ham Hock Soup into bowls and garnish with chopped fresh parsley if desired. Serve it hot with some crusty bread on the side, and enjoy this comforting and delicious meal!

A hearty soup like this is perfect for warming up on a chilly day. Give this Bean and Ham Hock Soup a try and delight in its rich flavors. Enjoy!

Credit: menfod