Ham Hock & Bean Soup
This Ham Hock & Bean Soup is the ultimate bowl of comfort, packed with smoky, savory goodness in every bite. Slowly simmered to perfection, the rich ham stock infuses the soup with deep, meaty flavor, while tender beans soak up all the deliciousness. The mix of hearty split peas, lima beans, and small white beans creates a satisfying texture, and the addition of crispy bacon and fresh herbs takes this cozy dish to the next level. It’s the kind of soup that makes you feel like you're wrapped in a warm blanket, perfect for a chilly day when all you want is something comforting and delicious. Let this slow-simmered masterpiece fill your kitchen with mouthwatering aromas and your belly with pure satisfaction!
Equipment
- enamel-covered cast iron pot or any lidded, oven-safe baking vessel
Ingredients
Ham Stock
- 2-4 smoked ham hocks or leftover ham bone from a bone-in ham*
- 3 celery ribs
- 2 bay leaves
- 1/2 teaspoon cracked black pepper
- 1 large onion quartered
- 3 carrots skin on
- 10-12 cups water
- 1 teaspoon kosher salt
Soup
- 2-4 slices thick cut bacon
- 1 teaspoon olive oil
- 3-4 carrots peeled and sliced
- 3-4 celery ribs diced
- 1 large onion diced
- 1/2 cup chopped parsley
- 8-10 cups ham stock can be substituted with boxed low sodium chicken stock
- 2-3 parmesan rinds
- 1/2 cup dry split peas
- 1 1/2 cups dry lima beans prep beans in advance **
- 1 1/2 cups dry small white beans prep beans in advance **
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and pepper to taste
- Reserved meat from the ham hocks or ham bone
Instructions
- Start by preparing the ham stock. Put all ham stock ingredients into an oven-safe baking vessel with a lid. I used an enamel-covered cast iron pot. Bake in a preheated 275-degree oven 4-6 hours. The ham should fall off the bone.
- Remove from oven and strain stock. Pick the meat from the bones and reserve. Discard or compost removed vegetables.
- To prepare the soup sauté chopped bacon in olive oil over medium heat until crisp and lightly browned.
- Add vegetables and cook 3-4 minutes. Cover with ham stock, parmesan rinds, and split peas. Add drained, cooked lima and white beans. Season with garlic and onion powder. Generously season with salt and pepper.
- Add the reserved meat back into the soup. Simmer until thickened and reduced. Be sure there is no bite to any of the legumes. I simmered my soup roughly 1 1/2-2 hours. Serve with fresh herbs and a swirl of grassy olive oil.
Notes
*Any ham bones work well if smoked hocks are not available.
**Use the quick soak method, overnight soak, or instant pot method for cooking your dry beans. I chose the instant pot method. I double covered the beans with water and set the IP to 30 minutes on the bean/chili setting.
**Use the quick soak method, overnight soak, or instant pot method for cooking your dry beans. I chose the instant pot method. I double covered the beans with water and set the IP to 30 minutes on the bean/chili setting.