White Bean Ham Hock

My grandmother kept a ham hock in her freezer the way other people kept emergency cash—just in case someone showed up hungry on a cold day. One February afternoon, with nothing but pantry staples and that frozen ham hock, she taught me that the best soups aren't about fancy ingredients but about patience and knowing when to let time do the work. This white bean and ham hock soup became the blueprint for every comforting bowl I've made since, each one carrying that same unhurried wisdom.

I made this soup for a dinner party once, nervous because I'd overslept and started cooking late. My friends arrived to find the kitchen steamed up and the pot barely halfway through its simmer, but nobody minded waiting because the smell had already convinced them they were in the right place. By the time we ate, we'd been standing around the stove for an hour just talking, and somehow that made the soup taste like more than soup—it tasted like the evening itself.

Ingredients

• Smoked ham hock: This is your secret weapon, delivering deep smoky flavor that no amount of salt or spice can replicate—one large piece is all you need.
• Dried great northern or cannellini beans: Soak them overnight to cut cooking time and help them cook through evenly without falling apart.
• Yellow onion, carrots, and celery: This holy trinity builds the flavor foundation, so don't rush the dicing or skip any of them.
• Garlic: Mince it fine so it dissolves into the broth rather than floating around in little chunks.
• Bay leaves and thyme: Bay leaves perfume the entire pot while thyme adds an earthy backbone—use dried thyme if fresh isn't handy.
• Smoked paprika: Optional but worth it, adding a whisper of extra smokiness that echoes the ham hock.
• Chicken broth: Low-sodium matters here because the ham hock brings its own saltiness to the party.
• Fresh parsley: A small handful of chopped parsley at the end brings brightness and reminds you this soup is meant to be alive, not heavy.

Instructions

Gather everything and build your pot:

Combine the soaked beans, ham hock, diced onion, carrots, celery, minced garlic, bay leaves, thyme, black pepper, and smoked paprika in your largest pot. This is where you're setting up all the flavors to become friends over the next few hours.

Add the broth and bring it alive:

Pour in the chicken broth and stir everything together, then crank the heat to high until you see a rolling boil. You'll notice the beans start to soften and the broth begins turning cloudy—this is exactly what you want.

Lower the heat and let it breathe:

Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for two hours, stirring every 20 minutes or so. The beans will slowly surrender, becoming creamy inside while staying whole.

Extract and shred the ham hock:

Carefully remove the ham hock with tongs and set it on a plate to cool slightly, then pull the tender meat from the bone and skin, discarding the inedible bits. The meat will shred easily if it's cooked properly—this is how you know you're on track.

Return the meat and finish simmering:

Stir the shredded ham back into the pot and simmer uncovered for another 30 minutes, which lets the broth reduce slightly and thicken. The beans should be so tender they almost melt on your tongue.

Taste and season carefully:

Remove the bay leaves and taste before adding any salt—the ham hock has already salted the soup more than you probably realize. A pinch or two is usually all you need.

Serve with ceremony:

Ladle the soup into bowls, crown each serving with chopped parsley, and serve alongside cornbread or thick slices of crusty bread. This is comfort that asks nothing more of you than to sit down and eat.

Save

There's a moment near the end of cooking when you lift the lid and the steam rises up and your eyes water a little, and you realize you've made something that's going to matter to someone. I watched my brother eat this soup in silence once, which is rare for him, and when he finally looked up he just said it tasted like home—and that's when I understood why my grandmother kept that ham hock in the freezer.

The Secret to Creamy Texture

If you want the soup to feel creamier without adding cream, grab a wooden spoon about halfway through that final 30-minute simmer and gently mash some of the beans against the side of the pot. They'll break down and thicken the broth into something almost velvety, but you'll still have plenty of whole beans in there for texture. It's the difference between a soup that tastes homemade and one that tastes like someone really cared while making it.

What to Serve Alongside It

Cornbread is the obvious choice, and for good reason—it's slightly sweet and crumbly and soaks up the broth in a way that feels intentional. Crusty bread works too if that's what you have, but honestly, a simple buttered biscuit is my preferred move because it's sturdy enough to not fall apart in the bowl.

Storage and Making It Again

This soup freezes beautifully for up to three months, so you can make a double batch and have comfort waiting for you on nights when cooking feels impossible. Let it cool completely before freezing, and when you thaw it, the flavors will have actually deepened and become more complex—proof that some things genuinely improve with time.

• Leftovers taste even better the next day once all the flavors have had time to get to know each other.
• If the soup thickens too much in the fridge, just stir in a splash of broth or water when you reheat it.
• For a spicier version, add a pinch of cayenne or a splash of hot sauce after you taste and season.

Save

This soup is meant to be made when you have time to let it happen, when you're not rushing, when someone matters enough to wait for. Every time I make it, I remember my grandmother standing by her stove, and I think that's exactly the way it should be.

Common Questions

→ What type of beans work best?

Great northern or cannellini beans are preferred for their creamy texture and ability to absorb flavors.

→ How should the ham hock be prepared?

Simmer the smoked ham hock with the beans until tender, then shred its meat back into the pot for smoky richness.

→ Can I make this dish spicier?

Yes, adding a pinch of cayenne or a dash of hot sauce will bring a pleasant heat to the flavor profile.

→ How can I thicken the broth?

Mash some of the beans against the pot's side before serving to create a creamier, thicker texture.

→ What sides complement this dish?

Cornbread or crusty bread pairs wonderfully, perfect for soaking up the flavorful broth.