White bean and ham hock soup

White bean and ham hock soup is a hearty and comforting dish that’s perfect for cold days. Here’s a basic recipe to get you started:


  • 1 lb dried white beans (such as Great Northern or navy beans), soaked overnight and drained
  • 2 ham hocks
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. In a large soup pot or Dutch oven, combine the soaked and drained white beans, ham hocks, chopped onion, carrots, celery, garlic, bay leaves, and thyme.
  2. Pour in the chicken or vegetable broth, making sure the ingredients are submerged.
  3. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer, partially covered, for about 1 1/2 to 2 hours, or until the beans are tender and the meat is falling off the ham hocks.
  4. Once the soup is cooked, remove the ham hocks from the pot and let them cool slightly. Remove the meat from the bones, discarding any excess fat and bones, and chop or shred the meat into bite-sized pieces.
  5. Return the chopped ham to the pot and season the soup with salt and pepper to taste.
  6. If desired, use an immersion blender to partially blend the soup for a creamier texture, or leave it as is for a chunkier consistency.
  7. Serve the soup hot, garnished with fresh parsley if desired. Enjoy!

Feel free to adjust the seasoning and ingredients according to your taste preferences. You can also add other vegetables like potatoes or spinach for extra flavor and nutrition. This soup also freezes well, so you can make a big batch and save some for later.

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