This White Bean and Ham Soup is the ultimate comfort meal, simmered low and slow for deep, savory flavor. It’s hearty, flexible, and perfect for chilly evenings. The smoked ham hock infuses the broth with incredible richness.
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Why You’ll Love This White Bean and Ham Soup
- Ultimate comfort food: Soul-warming and deeply satisfying.
- Humble ham hock superstar: Delivers smoky, porky depth.
- Forgiving & flexible: Easy to customize with ingredients on hand.
- Better with time: Flavors meld and deepen overnight.
Ingredients & Tools
- 1 large smoked ham hock (about 1 to 1.5 pounds)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 large leek, white and light green parts only, thoroughly washed and sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 (15-ounce) cans cannellini beans, rinsed and drained
- 1 bunch fresh parsley, chopped
- To taste kosher salt and freshly ground black pepper
Tools: A large, heavy-bottomed stockpot or Dutch oven (this is key for even heating).
Notes: Don’t skip on thoroughly washing that leek—grit hiding between the layers is the one thing that can ruin the texture. And using low-sodium broth gives you full control over the salt level, especially since the ham hock will release its own salty goodness as it cooks.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 10 g |
| Carbs: | 48 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 15 minutes | Total Time: 2 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Finding the Right Ham Hock. Look for a smoked ham hock in the meat section of your grocery store, often near the bacon or other pork products. It’s a knobby, bony cut that’s packed with collagen, which is what will give your soup body and a silky mouthfeel.
- The Leek Cleaning Ritual. Leeks can be notoriously sandy. After slicing, I like to toss the slices into a large bowl of cold water, swish them around, and then let the grit settle to the bottom before scooping the clean leeks out with a slotted spoon. A little extra effort here makes a big difference.
- To Soak or Not to Soak? We’re using canned beans for convenience, so no soaking is required! Just give them a good rinse in a colander to remove the canning liquid, which helps keep the broth clear and prevents any unwanted metallic taste.
- Patience is a Virtue. The long, slow simmer is non-negotiable for this soup. It’s what tenderizes the tough ham hock meat and allows all the flavors to become one harmonious, delicious whole. Don’t rush it!
How to Make White Bean and Ham Soup
Step 1: Start by preparing your ham hock. If there is any particularly thick or tough skin, you can score it lightly with a sharp knife in a few places—this will help it release more flavor into the broth. Pat it dry with a paper towel. In your large stockpot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the ham hock and sear it on all sides until it’s nicely browned, which should take about 6-8 minutes total. You’ll notice a wonderful smoky aroma filling your kitchen. Transfer the browned hock to a clean plate for now.
Step 2: Reduce the heat to medium. In the same pot, with all those delicious browned bits from the ham, add your diced onion, leek, carrots, and celery. This combination is your soffritto, the flavor foundation. Sauté the vegetables, stirring occasionally, until they have softened and the onions become translucent, about 8-10 minutes. You’ll notice the carrots will brighten in color a little. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to burn it.
Step 3: Return the seared ham hock to the pot. Pour in the 8 cups of low-sodium chicken broth, making sure the hock is mostly submerged. Add the bay leaves and dried thyme. Bring the liquid up to a boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently. This is where the magic happens. Let it bubble away for about 1 hour and 30 minutes.
Step 4: After the long simmer, the ham hock should be extremely tender and the meat should be pulling away from the bone easily. Carefully remove the hock from the pot and place it on a cutting board to cool until it’s safe to handle. Don’t forget to fish out and discard the bay leaves at this point as well.
Step 5: While the hock is cooling, it’s bean time! Add all of the rinsed and drained cannellini beans to the simmering broth. Let them heat through and continue to cook for about 15-20 minutes. This will allow the beans to absorb some of the flavorful broth and help them soften just a touch more, contributing to the soup’s creamy texture.
Step 6: Now, back to that ham hock. Using two forks (or your hands, if you prefer), shred all the meat from the bone. There will be a good amount of fat and skin—discard those along with the bone itself. You’ll be left with wonderfully smoky, tender shreds of pork. Return this shredded ham to the pot of soup.
Step 7: This is your final tasting and seasoning moment. Stir in most of your fresh parsley, reserving a little for garnish. Now, taste the broth. Season carefully with kosher salt and plenty of freshly ground black pepper. Remember, the ham is already salty, so add salt in small increments, tasting as you go. Let the soup simmer for another 5-10 minutes for all the final flavors to meld. The soup should be thick, hearty, and perfectly seasoned. Ladle into bowls, garnish with the remaining parsley, and serve hot.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion into containers, freeze up to 3 months.
- Reviving: Reheat gently on stove, thinning with broth if needed.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered sourdough — It’s perfect for dipping and sopping up every last drop of that savory broth. The tangy sourdough provides a lovely contrast to the rich soup.
- A simple, crisp green salad with a lemony vinaigrette — The bright, acidic punch of the dressing cuts through the soup’s richness beautifully and adds a refreshing element to the meal.
- Buttery cornbread or savory drop biscuits — The slight sweetness of cornbread is a classic partner for ham, and a warm, flaky biscuit is just pure comfort.
Drinks
- A crisp, dry hard cider — The apple notes and carbonation are fantastic at cleansing the palate between bites of this hearty, smoky soup.
- A medium-bodied lager or pilsner — A cold, clean beer won’t overpower the soup and its effervescence is always a welcome companion.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that still provides a bubbly, bright contrast to the deep, savory flavors in your bowl.
Something Sweet
- Warm apple crisp with a scoop of vanilla ice cream — The warm spices and soft, sweet apples feel like a natural, cozy progression after the savory soup.
- A simple, dark chocolate brownie — You can’t go wrong with a rich, fudgy brownie to satisfy that post-dinner chocolate craving.
- Lemon bars with a dusting of powdered sugar — The sharp, citrusy tang is a wonderfully light and refreshing way to end the meal.
Top Mistakes to Avoid
- Mistake: Not browning the ham hock first. Searing the hock creates a fond (those browned bits on the bottom of the pot) that is packed with flavor. If you skip this step, you’re missing out on a huge depth of savory, smoky taste.
- Mistake> Boiling the soup too aggressively. A gentle simmer is what you want. A rolling boil can cause the beans to break down too much and make the ham meat tough. Low and slow is the mantra here.
- Mistake: Salting the soup too early. The ham hock will release a significant amount of salt as it cooks. If you add salt at the beginning, you risk ending up with an unbearably salty soup. Always wait until the end to season.
- Mistake: Discarding the ham hock liquid. After you shred the meat, you might be tempted to skim off all the fat. Don’t! That fat carries a lot of flavor. A little richness is part of what makes this soup so good.
Expert Tips
- Tip: Make it a day ahead. Seriously, the flavor improvement is dramatic. Let the soup cool completely, store it in the fridge overnight, and gently reheat it the next day. You’ll be amazed at the difference.
- Tip: Use an immersion blender for a creamier texture. If you prefer a thicker, creamier soup, use an immersion blender to pulse about one-third of the soup right in the pot before adding the shredded ham back in. It creates a luxurious, velvety base while still leaving plenty of whole beans and vegetables.
- Tip: Add greens for a nutritional boost. Stir in a few large handfuls of chopped kale, spinach, or Swiss chard during the last 10 minutes of cooking. They’ll wilt perfectly into the soup and add a lovely pop of color.
- Tip: Freeze your leftovers brilliantly. This soup freezes exceptionally well. Portion it into airtight containers, leaving a little space for expansion, and freeze for up to 3 months. It’s a lifesaver for a future quick and delicious dinner.
FAQs
Can I use a different type of bean?
Absolutely! Great Northern beans are a very close substitute and will work perfectly. You could also use navy beans. I’d avoid more delicate beans like black beans or kidney beans, as they have a different texture and flavor profile that might not meld as well with the ham.
What can I use if I can’t find a ham hock?
No worries, you still have options. You can use about 1.5 to 2 cups of diced, cooked ham added in the last 15 minutes of cooking. For the smoky depth, you might add a teaspoon of smoked paprika to the vegetables when you sauté them. It won’t be *exactly* the same, but it will still be a very tasty soup.
My soup is too thin. How can I thicken it?
The easiest way is to take about 1 to 1.5 cups of the soup (mostly beans and some broth) and blend it until smooth, then stir it back into the pot. This will thicken the broth naturally without needing any flour or cornstarch. Alternatively, you can let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate.
Can I make this in a slow cooker?
You can! Follow steps 1 and 2 on the stovetop to brown the hock and sauté the veggies. Then transfer everything (including the raw beans) to your slow cooker, add the broth and herbs, and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the ham and return it during the last 30 minutes.
How long will leftovers keep in the refrigerator?
Stored in an airtight container, this soup will keep beautifully for 3 to 4 days in the fridge. In fact, as mentioned, it often tastes even better on day two or three as the flavors continue to develop and harmonize.
White Bean And Ham Soup
Make the best White Bean and Ham Soup with this easy recipe. Hearty, smoky, and perfect for a cozy dinner. Get the step-by-step guide now!
Ingredients
For the Ingredients
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1 large smoked ham hock (about 1 to 1.5 pounds)
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1 tablespoon olive oil
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1 large yellow onion (diced)
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1 large leek (white and light green parts only, thoroughly washed and sliced)
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2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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4 cloves garlic (minced)
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8 cups low-sodium chicken broth
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2 bay leaves
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1 teaspoon dried thyme
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3 cans cannellini beans (15-ounce, rinsed and drained)
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1 bunch fresh parsley (chopped)
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kosher salt and freshly ground black pepper (to taste)
Instructions
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Start by preparing your ham hock. If there is any particularly thick or tough skin, you can score it lightly with a sharp knife in a few places—this will help it release more flavor into the broth. Pat it dry with a paper towel. In your large stockpot or Dutch oven, heat the olive oil over medium-high heat. Carefully add the ham hock and sear it on all sides until it’s nicely browned, which should take about 6-8 minutes total. You’ll notice a wonderful smoky aroma filling your kitchen. Transfer the browned hock to a clean plate for now.01
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Reduce the heat to medium. In the same pot, with all those delicious browned bits from the ham, add your diced onion, leek, carrots, and celery. This combination is your soffritto, the flavor foundation. Sauté the vegetables, stirring occasionally, until they have softened and the onions become translucent, about 8-10 minutes. You’ll notice the carrots will brighten in color a little. Now, add the minced garlic and cook for just one more minute until it becomes fragrant—be careful not to burn it.02
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Return the seared ham hock to the pot. Pour in the 8 cups of low-sodium chicken broth, making sure the hock is mostly submerged. Add the bay leaves and dried thyme. Bring the liquid up to a boil, then immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently. This is where the magic happens. Let it bubble away for about 1 hour and 30 minutes.03
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After the long simmer, the ham hock should be extremely tender and the meat should be pulling away from the bone easily. Carefully remove the hock from the pot and place it on a cutting board to cool until it’s safe to handle. Don’t forget to fish out and discard the bay leaves at this point as well.04
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While the hock is cooling, it’s bean time! Add all of the rinsed and drained cannellini beans to the simmering broth. Let them heat through and continue to cook for about 15-20 minutes. This will allow the beans to absorb some of the flavorful broth and help them soften just a touch more, contributing to the soup’s creamy texture.05
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Now, back to that ham hock. Using two forks (or your hands, if you prefer), shred all the meat from the bone. There will be a good amount of fat and skin—discard those along with the bone itself. You’ll be left with wonderfully smoky, tender shreds of pork. Return this shredded ham to the pot of soup.06
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This is your final tasting and seasoning moment. Stir in most of your fresh parsley, reserving a little for garnish. Now, taste the broth. Season carefully with kosher salt and plenty of freshly ground black pepper. Remember, the ham is already salty, so add salt in small increments, tasting as you go. Let the soup simmer for another 5-10 minutes for all the final flavors to meld. The soup should be thick, hearty, and perfectly seasoned. Ladle into bowls, garnish with the remaining parsley, and serve hot.07
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