Ham and white bean soup

    10 hours 20 min

    This rustic ham, white bean and vegetable soup is the perfect comfort food on a cold winter day!

    1 person made this

    Serves: 8 

    • 275g dried white beans
    • 4 meaty ham hocks
    • 1.25L water
    • 180g sliced celery
    • 150g chopped onion
    • 1 large carrot, chopped
    • 3 cloves garlic, minced
    • 1/2 teaspoon dried thyme, or more to taste
    • 1/4 teaspoon freshly ground black pepper
    • 1 bay leaf

    Prep:20min  ›  Cook:2hr  ›  Extra time:8hr soaking  ›  Ready in:10hr20min 

    1. Place dry white beans into a large container and cover with plenty of cool water; let stand 8 hours to overnight. Drain water and transfer beans to a large stock pot.
    2. Mix ham hocks, water, celery, onion, carrot, garlic, thyme, black pepper and bay leaf with beans in the stock pot; bring to the boil. Reduce heat to medium low and simmer until ham is coming off the bones, about 2 hours.
    3. Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

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    Reviews in English (6)


    Really quite good, filling, and healthy.  -  09 May 2016  (Review from Allrecipes US | Canada)


    I was looking for a soup to use up a ham bone left from Easter Sunday, and this was perfect! It's similar to the way I usually make my bean soup, except this one has garlic and thyme. I did cut the celery back a bit, as I only had 2-1/2 stalks in the frig. A good hearty soup that we all enjoyed.  -  07 Apr 2015  (Review from Allrecipes US | Canada)


    The basic recipe is good but my soup lacked a smoky ham taste so I added one package of Goya ham flavoring (I know it has a high sodium count) and the soup became flavorful and my family loved it. Even better the next day. I will make again when I have a ham bone left over to provide more meat and richer flavor.  -  16 Apr 2016  (Review from Allrecipes US | Canada)

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