When the weather cools soup is on the menu. This smoky ham hock and bean soup is rich in flavor, and simple to make using one pot.
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There’s nothing quite like a steaming bowl of this smoky ham hock and bean soup to warm you up on a chilly day. This hearty one-pot soup recipe combines tender beans, slow-simmered smoked ham hock, and aromatic vegetables for a rich, savory flavor that tastes like it’s been cooking all day. Perfect for cozy dinners, this is delicious comfort food. It’s simple to make and packed with protein and wholesome ingredients. I am a lover one pot soup recipes and some of my favorites are this Easy Gluten-Free Tortellini Soup and this Easy Butternut Squash Soup.
What is a Ham Hock
Ham hock, aka pork hock or pork knuckle is a joint from the leg of a pig that is smoked. It has a stronger and more salty taste than bacon and gives soup a rich flavor. When it’s slowly simmered the meat becomes fork tender and is a perfect addition to soup or beans. Generally, you can find ham hocks at a butcher, or in the meat section of your supermarket. They come in vacuum sealed packages of 2. I get them at our local farmers market from the butcher and they come in 1 large package.
Ingredients
Smoked Ham Hock – You will need one 1 large or 2 smaller smoked ham hocks approximately 2 lbs
Water – The basis of the soup
Carrots – 2-3 carrots peeled and sliced
Onion – One onion with the skin and ends removed that has been cut in half
Bay Leaf – For additional flavor but you can omit if you do not have any
Cannelini Beans – For their gentle flavor, fiber, and protein boost
Spinach/Kale – To add more bulk and veggies to the soup
Salt – Use as needed, the smoked ham hock should be salty.
Black Pepper – Use fresh ground black pepper if you can
Pasta (Optional) – I like to use very small pasta like ditalini or these gluten-free stelline which are perfect for soups.
Croutons – Store bought or homemade garlic croutons
Instructions
Remove the ham hocks from the packaging and place into a large 5 qt stockpot.
Add 8 cups of water to the stockpot.
Add the onion halves, bay leaf, black pepper, and sliced carrots to the stockpot; then stir to combine.
Bring the water to a boil on high heat then reduce the heat to medium low and cover the stock pot.
Simmer the soup for an hour or until the meat starts to pull away from the ham bone. You will lose some liquid and you can add a bit more water if needed.
Taste the broth for flavor and salt but do not add salt if it tastes bland at this point.
Remove the ham hock from the broth and peel the skin and discard it. Gently shred the meat off the bone then return it to the broth with the bone.
Add the cannellini beans and the spinach/kale if using.
Simmer for an additional 10 minutes, then test and adjust, if it’s too salty add a bit more water. If it lacks salt then add some to taste.
Remove the ham bone and discard it.
Ladle the soup into bowls and top with croutons.
Adding Pasta To The Soup (Optional)
Bring water to a boil and cook the pasta to package directions.
Once the pasta is cooked drain, add to the bowls and ladle the broth, with meat and veggies over the pasta.
Recipe Tips
- Refrain from adding salt to the soup until after you have shredded and returned the meat and bone to the soup to simmer. It usually provides more flavor once the meat has been shredded.
- Cooking the pasta in the broth is not recommended because the pasta will absorb all the liquid and there will be very little broth.
Smoky Ham Hock and Bean Soup
Ingredients
- 2 lbs Smoked Ham Hock
- 8 cups Water
- 2-3 Carrots, peeled and sliced into chunks
- 1 large Onion, skins removed, ends trimmed, cut in half
- 1 Bay Leaf
- 1 15 oz Cannellini Beans
- 1/2 cup Croutons, homemade or store bought Garlic or Italian Style
- 1 pinch Salt to taste
- 3/4 tsp Black Pepper
- 1/3 cup Pasta, ie. Ditalini, Stelline Use very small pasta (Optional)
- 1 bunch Kale/Spinach Optional
Instructions
- Remove the ham hocks from the packaging and place them into a large 5 qt stockpot.
- Add 8 cups of water to the stockpot. Try to make sure the bones are almost covered in the water.
- Add the onion halves, bay leaf, black pepper, and sliced carrots to the stockpot; then stir to combine.
- Bring the water to a boil on high heat then reduce the heat to a medium-low simmer and cover the stock pot with a lid.
- Simmer the soup for an hour or until the meat starts to pull away from the ham bone. You will lose some liquid and you can add a bit more water if needed, no more than 1 cup.
- Taste the broth for flavor and salt but DO NOT add salt if it tastes bland at this point.
- Remove the ham hock from the broth and peel the skin and discard it. Gently shred the meat off the bone then return it to the broth along with the bone.
- Remove the onion halves and cut into small pieces, then return them to the soup.
- Add the cannellini beans and the spinach/kale if using.
- Simmer for an additional 10 minutes, then test and adjust, if it’s too salty add a bit more water. If it lacks salt then add some to taste.
- Remove the ham bone and the bay leaf and discard them.
- Ladle the soup into bowls and top with croutons.
Adding Pasta To the Soup (Optional)
- Bring salted water to a boil and cook the pasta to package directions.
- Once the pasta is cooked drain, add to the bowls and ladle the broth, with meat and veggies over the pasta.
