Smoky Ham Hock and Bean Soup (Edit recipe)

153 recipes
|
171 followers

A hearty one-pot soup recipe that 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.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

1 hour and 20 minutes

INGREDIENTS

11

Serves: 5

Ingredients

2 lb Ham, Smoked Hock
8 cups Water
2-3 Carrots, peeled and sliced into chunks
1 Onion, large, skins removed, ends trimmed, cut in half
1 Bay Leaf
15 oz Cannellini Beans
.5 cup Croutons, homemade or store bought (Garlic or Italian Style)
1 pinch Salt, to taste
.75 tsp Black Pepper
.333 cup Pasta, ie. Ditalini, Stelline (Use very small pasta (Optional))
1 bunch Kale, or spinach

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 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.

Notes

Cooking the pasta separately ensures that you will have enough broth for soup. Ham hocks are smokey and salty, for this recipe you usually don't get the full salt flavor until the ham hocks is shredded and then added back in.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	391
Fat:	12 g
Carbohydrates:	30 g
Protein:	48 g
Cholesterol:	112 g
Sodium:	2080 mg
Fiber:	4 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.