Ingredients
- 1 pound dried white beans
(navy, cannellini, or great northern beans) - 2 smoked ham hocks
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced (optional but recommended)
- 3–4 cloves garlic, minced
- 8 cups water or low-sodium chicken broth
- 1–2 bay leaves
- 1 teaspoon dried thyme
- Salt & black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
1. Prep the Beans
Option A – Overnight soak:
Cover beans with water and soak overnight, then drain.
Option B – Quick soak:
Boil beans for 2 minutes, turn off heat, cover, and let sit 1 hour. Drain.
2. Start the Soup
In a large pot, add:
- soaked/drained beans
- ham hocks
- onion
- carrots
- celery (if using)
- garlic
- bay leaf
- thyme
Pour in 8 cups water or broth.
3. Simmer
Bring to a boil, then reduce to a simmer.
Cook for 2–2½ hours, or until:
- beans are tender
- ham hocks are falling apart
Stir occasionally and add more liquid if needed.
4. Shred the Meat
Remove ham hocks from the pot.
Shred the meat off the bone and return the meat to the soup.
Discard bones and skin.
5. Season & Serve
Taste and season with salt and pepper.
Garnish with fresh parsley if you like.
Serve with:
- warm crusty bread
- cornbread
- a side salad
Tips
- Add a diced potato for extra heartiness.
- Use smoked turkey leg instead of ham for a lighter version.
- This soup gets even better the next day!
