When you’re under the weather or simply craving something warm and satisfying, few things hit the spot like a hearty bowl of soup. This beans and ham hocks recipe is one of those timeless comfort foods that’s rich in flavor, nourishing, and surprisingly easy to make.
With tender white beans, smoky ham hocks, and a medley of vegetables, this dish brings the soul-soothing magic of Southern cooking right to your kitchen. Whether you’re preparing it on a quiet weekend or letting it simmer away on a chilly evening, this soup is sure to become a staple in your home.
Why You’ll Love This Recipe
This classic Southern-style dish is more than just a meal—it’s comfort in a bowl. The combination of slow-cooked ham hocks and creamy beans creates a savory, smoky broth, while onions, carrots, and celery add a fresh, healthy touch. It’s filling, budget-friendly, and perfect for meal prepping or feeding a crowd.
What’s the Difference Between Ham Hocks and Ham Shanks?
While both cuts come from the lower leg of the pig, ham hocks are taken from the ankle joint and typically have more connective tissue and flavor. Shanks, taken slightly higher on the leg, are meatier but less fatty. Either can work in this recipe, though ham hocks offer that signature richness and smokiness.
What to Serve with Beans and Ham Hocks
This dish is satisfying on its own, but it pairs beautifully with a slice of crusty bread, a piece of warm cornbread, or even a handful of crackers to soak up every bit of broth. A light side salad or roasted vegetables can also round out the meal.
Ingredients
- 1 lb Great Northern beans
- 2 liters water
- 2 lbs smoked ham hocks
- 2 tsp herbs de Provence
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- ⅔ cup chopped carrots
- 2 tsp minced garlic
- Salt and pepper, to taste
- Fresh parsley, for garnish
Cooking Instructions
Prep the Beans
Bring a pot of water to a boil, remove from heat, and add the beans. Let them soak for 2 hours, then drain.
Cook the Ham Hocks
In a large pot, add 2 liters of water, ham hocks, and herbs de Provence. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
Sauté the Vegetables
While the ham hocks simmer, heat olive oil in a skillet over medium heat. Sauté the onion, celery, and carrots until softened, about 5–7 minutes.
Combine and Simmer
Add the sautéed vegetables and soaked beans to the pot with the ham hocks. Bring to a boil, then reduce heat and simmer covered for 40 minutes, or until beans are tender.
Shred and Return the Ham
Remove the ham hocks, shred any meat from the bone, and return the meat to the pot. Discard the bones and any excess fat.
Season and Serve
Add salt and pepper to taste, garnish with fresh parsley, and serve hot.
Nutritional Info (Per Serving)
- Calories: 243
- Protein: 26g
- Carbs: 25g
- Fat: 5g
- Fiber: 5g
- Sodium: 1095mg
Storing and Reheating
Refrigerate
Let leftovers cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freeze
This soup freezes well. Once cooled, portion into freezer-safe containers and store for up to 3–4 months.
Reheat
To reheat, pour the soup into a pot and bring to a simmer over medium heat. Stir occasionally until heated through.
Conclusion
Beans and ham hocks is one of those old-fashioned recipes that never goes out of style. It’s flavorful, nourishing, and easy to customize to your taste. Whether you’re cooking for the family or prepping meals for the week, this soup is a reliable, feel-good favorite. So grab a pot and let it simmer—comfort is just a bowl away.
