The humble ingredients of this soup come together in the Instant Pot to create an incredibly rich and flavorful bowl of comfort. Smoked ham hock infuses the broth with a deep, savory depth, while white beans offer a creamy texture and wholesome bite. Carrots, celery, and onion provide the perfect aromatic base, making each spoonful warm and satisfying. Perfect for a cold day or any time you’re craving a hearty, protein-packed meal, this recipe is a classic example of how old-fashioned flavors can be made easy with modern appliances. Ideal for meal prepping, feeding a family, or freezing for later, this soup will soon become a staple in your kitchen.
Full Recipe:
Ingredients:
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1 lb dried white beans (such as Great Northern or navy beans), soaked overnight or quick-soaked
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1 large smoked ham hock
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6 cups low-sodium chicken broth
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1 medium yellow onion, diced
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2 celery stalks, diced
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2 carrots, peeled and diced
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3 garlic cloves, 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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1 tbsp olive oil
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Optional: chopped parsley for garnish
Directions:
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If using dried beans, either soak overnight or quick-soak by boiling for 2 minutes, then letting sit for 1 hour. Drain before using.
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Set Instant Pot to “Sauté” mode. Add olive oil, then sauté onions, carrots, and celery for 3–4 minutes until softened.
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Add minced garlic and cook for 1 more minute until fragrant.
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Turn off sauté mode. Add soaked beans, smoked ham hock, chicken broth, bay leaves, thyme, and black pepper.
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Secure lid and set Instant Pot to “Manual” or “Pressure Cook” on high for 40 minutes.
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Once done, allow natural pressure release for 15 minutes, then manually release any remaining pressure.
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Remove ham hock and shred the meat, discarding bones and skin.
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Return shredded meat to the pot, stir well, and adjust seasoning with salt and more pepper if needed.
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Serve hot, garnished with fresh chopped parsley if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 310 kcal | Servings: 6 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:
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Add greens: Stir in chopped kale, spinach, or Swiss chard toward the end of cooking for added nutrition and color.
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Use different beans: Cannellini or even chickpeas can be swapped in for white beans.
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Spice it up: Add crushed red pepper flakes, a splash of hot sauce, or smoked paprika for a little heat and complexity.
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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.
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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.