Old-Fashioned Bean and Ham Hock Soup — A Comfort Classic You’ll Actually Love

This Bean and Ham Hock Soup is the definition of rustic, hearty comfort food. It’s the kind of meal that’s been made for generations — simple, budget-friendly, and bursting with flavor.

Made with tender Northern beans, smoky ham hocks, and slow-cooked aromatics, this soup transforms a handful of humble ingredients into a rich, savory, stick-to-your-ribs bowl of goodness. It’s cozy, filling, and tastes even better the next day — perfect for cold nights or lazy Sundays when you want something warm and nourishing simmering away on the stove.

Ingredients

1 medium package (16 oz) dried Great Northern beans, rinsed and sorted
2–3 meaty smoked ham hocks (or use a ham bone with leftover meat)
1 large onion, diced
2 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
8 cups chicken or vegetable broth
1 bay leaf
½ teaspoon dried thyme
½ teaspoon black pepper
Salt, to taste (add at the end — ham hocks can be salty!)
Optional: a splash of apple cider vinegar or hot sauce before serving

Instructions

Step 1: Prepare the Beans

Rinse the beans well under cold water and pick through them to remove any debris.

If you want to shorten the cooking time, soak the beans overnight in water, covering them by at least 2 inches. If you’re short on time, use the quick soak method:

Place beans in a large pot, cover with water, and bring to a boil for 2 minutes.
Turn off the heat, cover, and let them sit for 1 hour. Drain and rinse before cooking.

Step 2: Sauté the Aromatics

In a large soup pot or Dutch oven, melt a tablespoon of butter or a drizzle of oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, until softened and fragrant.

Add the minced garlic and cook for another 30 seconds — just until it smells amazing.

Step 3: Add the Ham Hocks and Broth

Add the smoked ham hocks to the pot along with the soaked beans. Pour in the broth, then add the bay leaf, thyme, and black pepper.

Stir everything together, bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 2 to 2½ hours, or until the beans are tender and creamy and the meat is falling off the bone.

Tip: Stir occasionally and add a splash more broth or water if it starts to get too thick.

Step 4: Shred the Ham

Once the beans are tender, carefully remove the ham hocks from the pot. Set them aside to cool slightly, then pull the meat off the bones, discarding any skin or excess fat.

Return the shredded ham to the soup and stir well.

Step 5: Adjust and Serve

Taste the soup and season with salt if needed (some ham hocks are salty enough already). For a little brightness, stir in a splash of apple cider vinegar or a few dashes of hot sauce.

Ladle the soup into bowls and serve hot, ideally with a side of warm cornbread or crusty bread for dipping.

Serving Ideas

With Cornbread: The salty-sweet combo of bean soup and buttery cornbread is unbeatable.
Over Rice: For a heartier meal, serve the soup over a scoop of rice.
With a Green Salad: Add a bit of freshness to balance the richness.

Tips for the Best Bean & Ham Hock Soup

Smoked ham hocks are the key to deep, savory flavor. If you can’t find them, use leftover ham or even smoked turkey legs.
Don’t salt too early — beans can toughen if salted before cooking. Add salt near the end.
Make it ahead: This soup tastes even better the next day once the flavors meld.
Thicker texture: Mash some of the beans against the side of the pot before serving for a creamier consistency.

Timing

Prep Time: 15 minutes
Cook Time: 2½ hours
Total Time: About 3 hours
Servings: 6 hearty bowls

Why You’ll Love It

This soup is a masterclass in simplicity — proof that a few pantry staples and slow cooking can create something truly special. It’s rich, smoky, and deeply satisfying, with tender beans and chunks of flavorful ham in every bite.

Whether you grew up eating it or are trying it for the first time, Bean and Ham Hock Soup is pure comfort in a bowl — and yes, once you taste it, you’ll definitely want to eat it again.