⏱ Prep Time: 15 minutes
🍳 Cook Time: 2–2½ hours
🍽 Serves: 6–8
🫘 Ingredients
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2 smoked ham hocks
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2 cups dried white beans (navy or great northern), soaked overnight
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1 tbsp olive oil
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1 large onion, diced
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2 carrots, sliced
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2 celery stalks, chopped
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3 cloves garlic, minced
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2 bay leaves
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1 tsp dried thyme
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½ tsp black pepper
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Salt, to taste
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8–10 cups water or low-sodium chicken broth
Optional Add-Ins:
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1 cup diced potatoes
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½ tsp smoked paprika
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Fresh parsley for garnish
🍳 Instructions
1. Prepare the Beans
Drain and rinse soaked beans. Set aside.
2. Build the Base
Heat olive oil in a large soup pot over medium heat.
Add onion, carrots, and celery. Sauté until softened, about 5–6 minutes.
Stir in garlic and cook for 30 seconds.
3. Simmer the Soup
Add beans, ham hocks, bay leaves, thyme, pepper, and broth.
Bring to a boil, then reduce heat to low.
Cover and simmer gently for 2–2½ hours, stirring occasionally.
4. Shred the Ham
Remove ham hocks from pot.
Shred meat from the bone, discarding skin and bones.
Return meat to the soup.
5. Finish
Remove bay leaves.
Taste and adjust salt if needed (ham is naturally salty).
Simmer uncovered for 10–15 minutes to thicken slightly.
🍽 Serving Suggestions
Serve hot with:
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Crusty bread or cornbread
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Pickled onions or mustard on the side
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Fresh parsley sprinkled on top
🌟 Tips & Variations
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No soaking? Use quick-soak method (boil beans 5 minutes, rest 1 hour).
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Thicker soup: Mash some beans before serving.
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Slow cooker: Cook on LOW 8 hours or HIGH 4–5 hours.
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Extra smoky: Add a dash of liquid smoke or smoked paprika.
❤️ Why This Soup Is a Classic
✔ Deep smoky flavor
✔ Budget-friendly & filling
✔ Perfect for cold days
✔ Even better the next day
