The Transylvanian Bacon and Green Bean Soup is a rich and savory dish rooted in Eastern European tradition. It combines the smokiness of crisp bacon with the freshness of green beans, all bathed in a tangy, creamy broth infused with dill. The balance of textures and flavors brings comfort and nostalgia to your table. Perfect for colder months or festive gatherings, this soup offers an easy way to explore Romanian flavors in your own kitchen. Whether served as a starter or a hearty main with rustic bread, each spoonful delivers warmth, tradition, and the magic of a home-cooked heritage dish.
Full Recipe:
Ingredients:
-
1 lb (450g) green beans, trimmed and cut into 2-inch pieces
-
1/2 lb (225g) smoked bacon, diced
-
1 large onion, finely chopped
-
2 tablespoons vegetable oil
-
2 tablespoons all-purpose flour
-
1 teaspoon sweet paprika
-
5 cups water or vegetable broth
-
2 tablespoons vinegar (white or apple cider)
-
1/2 teaspoon salt (or to taste)
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon sugar
-
2 tablespoons chopped fresh dill
-
1/2 cup sour cream (plus extra for serving, optional)
Directions:
-
In a large pot, heat the oil and add the diced smoked bacon. Fry until golden and crisp.
-
Add the chopped onion and sauté until softened and translucent, about 5 minutes.
-
Sprinkle the flour over the bacon and onions, stirring continuously for 2-3 minutes to form a light roux.
-
Stir in the paprika, then gradually add the water or broth while mixing to avoid lumps.
-
Add the green beans to the pot and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until beans are tender.
-
Stir in vinegar, salt, pepper, and sugar. Simmer for another 5 minutes to allow flavors to meld.
-
Turn off the heat, stir in chopped dill and sour cream. Adjust seasoning to taste.
-
Serve hot with an extra dollop of sour cream and fresh dill on top, if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 4 servings
The Soul of Traditional Home Cooking
There’s something incredibly comforting about a steaming bowl of soup that’s been slow-simmered or pressure-cooked to perfection. White Beans and Ham Hock Soup is one of those timeless dishes that transcends cultures and regions. While popular in the Southern U.S. and parts of Europe, versions of bean and ham soups exist around the world each with its own twist, but united in their simplicity and heartiness.
At its core, this dish is about transformation. Humble pantry staples like dried white beans and a smoked ham hock evolve, with time and care, into something rich and deeply flavorful. It’s the kind of soup that nourishes not just your body, but your spirit. The aroma alone savory, smoky, herbaceous feels like home.
A Perfect Use for Leftovers and Pantry Staples
One of the best parts about this soup is its practicality. It often starts with a leftover ham bone or ham hock, which many people have on hand after the holidays. Combine that with dried beans, which are inexpensive and shelf-stable, and a few basic vegetables like carrots, onions, and celery and you’ve got a meal that’s both economical and incredibly satisfying.
It’s also flexible. Whether you’re trying to stretch your grocery budget or make use of ingredients already in your pantry, this soup adapts beautifully. You can toss in greens like kale or spinach, add diced potatoes for extra bulk, or experiment with herbs and spices depending on what you have available.
Why the Instant Pot Works Wonders
Traditionally, ham and bean soups are simmered on the stovetop for hours to allow the flavors to develop and the beans to soften. While this method still has its charm, the Instant Pot (or any electric pressure cooker) has revolutionized how quickly we can achieve that slow-cooked taste.
In under an hour, you get tender beans, fall-off-the-bone ham, and a broth that tastes like it’s been simmering all day. It’s a game changer for busy home cooks or anyone who wants homemade soup without the long wait.
Plus, pressure cooking enhances flavor retention, meaning the garlic, herbs, and smoked meat infuse the broth more intensely than traditional boiling. It’s efficient, flavorful, and incredibly hands-off.
Nutritional Benefits of White Beans and Ham Hocks
Despite its rustic roots, this soup is packed with nutrition. White beans (like Great Northern or navy beans) are an excellent source of plant-based protein, fiber, and essential nutrients such as folate, magnesium, and iron. Their high fiber content supports digestion and helps keep you full for longer, which makes this soup an ideal option for those looking to manage their weight or stabilize blood sugar.
Ham hocks, while rich and flavorful, also add protein and collagen, especially when slow-cooked or pressure-cooked. If you trim off some of the excess fat after cooking, the soup remains hearty without being too heavy. And when paired with vegetables like carrots, celery, and onions, the dish becomes a well-rounded, nutrient-dense meal.
Ideal for Meal Prepping and Freezing
White Beans and Ham Hock Soup is a meal prep hero. A big batch will last for several days in the fridge and only gets better as the flavors continue to meld. It also freezes beautifully simply portion it into airtight containers and freeze for up to 3 months.
This makes it perfect for anyone who wants to cook once and eat multiple times. Whether you’re a busy professional, a parent juggling weeknight chaos, or someone just looking to simplify their routine, this soup can become part of your monthly rotation.
Customization Options
Although the traditional recipe is hard to beat, this soup lends itself well to experimentation:
-
Add greens: Stir in chopped kale, spinach, or Swiss chard toward the end of cooking for added nutrition and color.
-
Use different beans: Cannellini or even chickpeas can be swapped in for white beans.
-
Spice it up: Add crushed red pepper flakes, a splash of hot sauce, or smoked paprika for a little heat and complexity.
-
Make it creamier: Blend a portion of the beans before serving, or stir in a dollop of sour cream or a splash of heavy cream.
-
Vegetarian option: Omit the ham hock and replace it with smoked paprika and a vegetarian broth. Add mushrooms or lentils for a hearty texture.
The possibilities are endless, and every family can make this soup their own with just a few tweaks.
A Dish That Brings People Together
Like many traditional soups, White Beans and Ham Hock Soup is a communal dish. It’s made in a big pot, meant to be ladled out into bowls and enjoyed with crusty bread or warm cornbread. It’s the kind of meal that sparks conversation, fills the kitchen with warmth, and draws people in.
Whether you’re cooking for a big family dinner or simply wanting to nourish yourself during the colder months, this dish offers more than just sustenance. It’s comfort, tradition, and nourishment all in one bowl.
Conclusion:
White Beans and Ham Hock Soup is the epitome of timeless cooking. It celebrates humble ingredients, slow (or pressure) cooking methods, and the magic of turning simple items into something greater than the sum of its parts. Whether you’re using an Instant Pot to speed up the process or letting it simmer away on the stovetop, the end result is the same: deep flavor, incredible texture, and a bowl full of heart.
This soup belongs in every cook’s repertoire not just because it’s easy, but because it reminds us that good food doesn’t have to be complicated. Sometimes, all you need is a pot of beans, a ham hock, and a little patience to create something truly special.