Hearty Slow-Simmered Ham and Bean Soup

Why You’ll Love This Recipe

• Slow-simmered beans and smoky ham hock create deep, rich flavor with very simple ingredients.
• It is hearty and filling on its own, but also perfect with a slice of crusty bread or cornbread.
• Budget-friendly pantry and freezer staples come together in one cozy pot.
• Even better the next day, making it ideal for meal prep or make-ahead dinners.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 ribs celery, 3 cloves garlic, fresh parsley (optional), lemon (optional, for serving)
• Dairy: Butter for sautéing (optional), grated Parmesan for serving (optional)
• Pantry: 1 lb dried navy or great northern beans, olive oil, low-sodium chicken broth, bay leaf, dried thyme, smoked paprika, kosher salt, black pepper, crushed red pepper flakes (optional), crusty bread or rolls (for serving, optional)

Full Ingredients

For the Ham-and-Bean Soup

• 1 lb (about 2 cups) dried navy beans or great northern beans, picked over and rinsed
• 1 meaty smoked ham hock (about 1–1.5 lb)
• 1 Tbsp olive oil or unsalted butter
• 1 large yellow onion, diced (about 1½ cups)
• 2 medium carrots, diced (about 1 cup)
• 2 ribs celery, diced (about ¾ cup)
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups water (plus more as needed to adjust consistency)
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• Pinch of crushed red pepper flakes (optional, for a gentle heat)

Optional Garnishes & Extras

• 2–3 Tbsp chopped fresh parsley or fresh thyme leaves
• Extra freshly ground black pepper
• Drizzle of extra-virgin olive oil
• Lemon wedges, for squeezing over each bowl (optional, brightens the flavor)
• Grated Parmesan cheese (optional, for a richer finish)
• Crusty bread, rolls, or cornbread, for serving

Step-by-Step Instructions

Step 1: Sort, Rinse, and (Optionally) Soak the Beans

Spread the dried beans out on a baking sheet or clean kitchen towel and quickly sort through them, removing any broken beans or small stones. Place the beans in a colander and rinse well under cool running water.

For softer beans and slightly faster cooking, transfer the rinsed beans to a large bowl, cover with at least 3 inches of cool water, and let soak at room temperature for 8–12 hours. Drain and rinse before cooking. If you skip soaking, you will simply need to simmer the soup a bit longer.

Step 2: Prep the Vegetables and Aromatics

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate and melt nicely into the soup. Mince the garlic. Finely chop a small handful of fresh parsley if you plan to use it for garnish. Keep everything close to the stove so you can add ingredients easily as you cook.

Step 3: Build the Flavor Base with Mirepoix

In a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery along with a small pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, 6–8 minutes. Do not rush this step; gently sweating the vegetables adds a lot of flavor.

Add the minced garlic and cook, stirring constantly, for 30–60 seconds, just until fragrant. Avoid browning the garlic, which can make it taste bitter.

Step 4: Add Beans, Ham Hock, Liquid, and Seasonings

Stir the drained beans into the pot. Nestle the smoked ham hock into the beans and vegetables so it sits mostly beneath the surface. Pour in the chicken broth and water. Add the bay leaf, dried thyme, smoked paprika, black pepper, and crushed red pepper flakes if using. Start with 1 teaspoon of kosher salt; you can always add more later, but ham hocks can be quite salty on their own.

Turn the heat up to medium-high and bring the pot just to a boil. As soon as it boils, reduce the heat to maintain a gentle, steady simmer. Skim off any foam that rises to the surface during the first few minutes of simmering.

Step 5: Slow-Simmer Until the Beans Are Tender

Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape. Simmer the soup gently, stirring every 20–30 minutes and turning the ham hock occasionally so it cooks evenly. If the liquid level drops below the beans, top up with a little hot water or broth as needed.

If you soaked your beans, they will usually be tender in about 1½ hours. If you did not soak them, plan for 2–2¼ hours. The soup is ready for the next step when the beans are very soft and creamy inside and the ham hock meat shreds easily with a fork.

Step 6: Shred the Ham and Adjust Thickness

Use tongs to carefully lift the ham hock out of the pot onto a cutting board or plate. Let it cool for a few minutes until it is comfortable to handle. Remove and discard the skin, bone, and any large pieces of fat. Shred or chop the remaining ham into bite-sized pieces and return the meat to the pot.

To thicken the soup, use the back of a spoon or a potato masher to mash some of the beans against the side or bottom of the pot. For an even creamier texture, you can ladle 1–2 cups of the soup (beans and broth) into a blender, blend until mostly smooth, then return it to the pot. Stir well and simmer for another 10–15 minutes to let the flavors meld and the texture even out.

Step 7: Taste, Season, and Serve

Fish out and discard the bay leaf. Taste the soup and adjust the seasoning with more salt and black pepper as needed. If the soup tastes a little flat, a small squeeze of fresh lemon juice can brighten it up without making it taste lemony.

Ladle the hot ham-and-bean soup into warmed bowls. Garnish with chopped fresh parsley or thyme, a drizzle of good olive oil, and a final grind of black pepper. Serve right away, ideally with crusty bread or cornbread for dunking.

Pro Tips

• Control the salt: Smoked ham hocks can vary a lot in saltiness. Season lightly at the beginning and adjust at the end after the ham returns to the pot.
• Keep the simmer gentle: A low, steady simmer helps the beans cook evenly without bursting and keeps the broth clear and flavorful.
• No-soak method: If you skip soaking the beans, just plan on a longer cooking time and check the liquid level more often, adding hot water or broth as needed.
• Use the right pot: A heavy Dutch oven or thick-bottomed soup pot helps prevent scorching on the bottom as the soup thickens.
• Get ahead on flavor: This soup tastes even better after it rests. If you can, make it a day in advance and gently reheat for serving.

Variations

• Vegetable boost: Add 1–2 cups of chopped greens (such as kale, Swiss chard, or spinach) during the last 10 minutes of simmering for extra color and nutrition.
• Smoky sausage version: Along with or instead of the ham hock, brown 8 oz sliced smoked sausage or kielbasa in the pot before sautéing the vegetables, then continue the recipe as written.
• Creamier style: Stir in ½ cup heavy cream or half-and-half at the very end for a richer, creamier soup. Do not let it boil once the cream is added.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The soup will thicken as it chills; when reheating on the stovetop over low to medium heat, stir in a splash or two of water or broth to loosen it to your desired consistency. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove, adjusting seasoning after reheating. This recipe is ideal for making a day ahead, as the flavors deepen and mellow with time.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 350–400 calories, 22–26 g protein, 10–14 g fat, 40–45 g carbohydrates, 13–16 g fiber, and 900–1100 mg sodium (will vary based on ham hock, broth brand, and added salt). Using low-sodium broth and a less salty ham hock will significantly reduce the sodium content.