Smoked Ham Hock & Mixed Bean Soup

Prep Time
Cook Time
10h 30m
Ready In

"Plan ahead there is an 8 hour soaking time for the dried beans"

Original recipe yields 6 servings


  • Serving Size: 1 (562.1 g)
  • Calories 310.4
  • Total Fat - 13.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 80.1 mg
  • Sodium - 2909.5 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 4 g
  • Sugars - 6 g
  • Protein - 31.4 g
  • Calcium - 81.9 mg
  • Iron - 3.2 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 1.5 mg

Step 1

Sort and wash beans; place in a large Dutch oven.

Step 2

Cover with water to 2 inches above beans; cover and let stand 8 hours; drain beans.

Step 3

Heat a large Dutch oven over medium-high heat.

Step 4

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the pot).

Step 5

Add onion and cook for about 3 minutes or until almost softened.

Step 6

Add in garlic, chili flakes, thyme and oregano; cook 2 minutes.

Step 7

Add beans, broth, and next 5 ingredients; bring to a boil partially covered, reduce heat to medium-low and simmer 2 1/2 hours seasoning with salt and more black pepper about halfway through.

Step 8

Remove ham hock from pan; cool slightly.

Step 9

Remove ham from bone; finely chop and return meat to pan.

Step 10

Discard bones, skin and fat, then discard bay leaf.

Step 11

Season with salt and pepper to taste.

Tips & Variations

No special items needed.



I used leftover smoked ham shoulder to make this, and it worked beautifully. This soup was loaded with flavor and comfort, and we liked it very much!

(11 Jan 2021)


I added a leek and out of sheer habit sauted all the veggies off together and also added 2 tablespoons of minced garlic and an extra 1/2 teaspoon of very hot chilli flakes which gave this delicious soup a very nice kicked which I really enjoyed, will be freezing left overs and looking forward to them, thank you Kittencal, made for Alphabet Soup tag game.

review by:
(1 Oct 2015)