Tulo

Smoked Ham Hock and White Bean Soup Recipe

Smoked ham hocks are mostly collagen, skin, and bone, so a long, low simmer is what breaks that connective tissue down into gelatin, thickening the broth naturally while the smoke flavor slowly permeates the beans and vegetables. Cooking the beans directly in that broth means they absorb the smokiness instead of just floating alongside it.

Prep
20 min
Cook
150 min
Total
170 min
Servings
6

Ingredients

Servings6
  • 2 hocks (about 1.5 lbs total) smoked ham hocks
  • 1 lb (2 cups) dried great northern beans
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 leaves bay leaves
  • 6 cups low-sodium chicken broth
  • 4 cups water
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon black pepper
  • 4 cups packed collard greens, stemmed and chopped

Nutrition per serving

Calories
414
Protein
28g
Carbs
44g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the dried beans in a large bowl, cover with several inches of cold water, and soak at room temperature for at least 6 hours or overnight; drain and rinse.
  2. 2In a large Dutch oven or heavy stockpot, combine the drained beans, ham hocks, onion, carrots, celery, garlic, and bay leaves.
  3. 3Pour in the chicken broth and water, adding more water if needed so everything is submerged by about 1 inch. Bring to a boil over high heat.
  4. 4Reduce the heat to low so the liquid barely bubbles, cover partially, and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are creamy and the meat on the hocks pulls away easily.
  5. 5Lift the ham hocks out onto a cutting board. Once cool enough to handle, pull off the skin and any large pieces of fat, then shred the meat off the bones. Discard the skin, bones, and bay leaves, and stir the shredded meat back into the pot.
  6. 6Stir in the collard greens and simmer uncovered for another 10 to 15 minutes, until the greens are tender and the soup has thickened slightly.
  7. 7Stir in the apple cider vinegar and black pepper. Taste before adding salt, since smoked ham hocks and broth both already carry a good amount of it.
  8. 8Ladle into bowls and serve hot, with cornbread or crusty bread alongside.

Tips & variations

  • Swap the great northern beans for split peas for a classic ham hock and split pea soup; skip the soaking step since split peas cook fast and break down on their own.
  • Kale or mustard greens work in place of collard greens; mustard greens add a sharper, peppery edge.
  • If a store only carries smoked ham shanks or a smoked ham bone instead of hocks, either works the same way, just adjust simmering time down slightly since shanks tend to have less connective tissue to break down.
  • For a smokier, deeper broth, add a pinch of smoked paprika along with the vegetables in step 2.

Storage & reheating

Refrigerate the cooled soup in an airtight container for up to 4 days; it thickens considerably once chilled, which is normal. Reheat gently over low heat, stirring in a splash of broth or water to loosen it back up. Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Skim the foam that rises to the surface during the first 20 minutes of simmering; it's mostly impurities from the smoked pork and skimming it keeps the broth clearer.
  • No time to soak the beans overnight? Boil them in water for 2 minutes, then let them sit off heat, covered, for 1 hour before draining and proceeding with the recipe.

FAQ

Do I need to soak dried beans before using them with ham hocks?

Soaking isn't strictly required, but it shortens the total simmer time and helps the beans cook more evenly. Unsoaked beans will still work, they'll just need closer to 3 hours in the pot alongside the ham hocks.

What's the difference between a ham hock and a ham shank?

The hock comes from the joint between the pig's leg and foot and is mostly skin, bone, and connective tissue with less meat, while the shank sits higher on the leg and has more actual muscle meat. Both are commonly smoked and work well in long-simmered dishes, though shanks yield more shreddable meat.

Can smoked ham hocks be cooked in a pressure cooker instead?

Yes, an electric pressure cooker cuts the cook time to roughly 45 minutes at high pressure with a natural release, though the broth won't reduce or concentrate as much as it does with an open, uncovered simmer.

Is the skin on a ham hock edible?

It's technically edible after this long a simmer, but it turns rubbery rather than crisp, so most cooks discard it along with the bones and just keep the shredded meat.

Why is my soup too salty even without adding extra salt?

Smoked ham hocks are cured and can be quite salty on their own. Using low-sodium broth, as this recipe calls for, and tasting before adding any additional salt at the end usually solves it; a splash of extra water or broth can also fix an oversalted batch.