These soup beans with ham hock transform simple pantry staples into pure comfort food magic. The smoky, salty richness from the ham hock seeps into every single bean while they slowly cook together, creating that soul-warming dish that takes me straight back to my mom’s kitchen. This isn’t just soup – it’s a hearty, stick-to-your-ribs meal that fills your house with the most incredible aroma for hours. Just like my chicken cacciatore, it’s the kind of dish that gets better as it sits, developing deeper flavors overnight.
Soup Beans Cooked with Ham Hock
Traditional slow cooker soup beans with smoky ham hock that cook all day for maximum flavor and comfort.
Ingredients
- 1/2 bag pinto beans (about 1 pound)
- 1/2 bag great northern beans (about 1 pound)
- 1 large ham hock
- Salt to taste
- Black pepper to taste
- 1 teaspoon garlic powder
- 6-8 cups water
- 1/4 cup chopped raw onion (for serving)
Instructions
- Rinse beans in cold water and remove any stones or debris.
- Place beans and ham hock in slow cooker.
- Season with salt, pepper, and garlic powder.
- Cover with water by 1-1.5 inches above beans.
- Cook on low for 6-7 hours, adding water as needed.
- Remove ham hock, shred meat, and return to beans.
- Serve topped with chopped raw onions.
Notes
- Check water level every 2 hours and add more if needed to maintain soupy consistency.
- Ham hock can be removed after 4 hours if you prefer less salty flavor.
- Serve with cornbread and fried potatoes for traditional Southern meal.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 63Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 181mgCarbohydrates: 8gFiber: 3gSugar: 0gProtein: 5g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
This recipe keeps things beautifully simple with just a handful of pantry staples:
- 1/2 bag pinto beans (about 1 pound)
- 1/2 bag great northern beans (about 1 pound)
- 1 large ham hock
- Salt and black pepper
- 1 teaspoon garlic powder
- 6-8 cups water
- 1/4 cup chopped raw onion for serving
- Slow cooker or crock pot
Detailed Cooking Instructions
Time needed: 7 hours and 15 minutes.
Traditional slow cooker soup beans with smoky ham hock for ultimate comfort food.
- Prepare the beans
Rinse both types of beans in cold water, checking carefully for any small stones or debris. However, don’t soak them – they’ll cook perfectly in the slow cooker without pre-soaking.
- Layer ingredients in slow cooker
Place the clean beans in your slow cooker, then nestle the ham hock right on top. Additionally, season with salt, pepper, and garlic powder to taste.
- Add water and start cooking
Cover everything with water, making sure it sits about 1 to 1.5 inches above the beans. Then, set your slow cooker to low and cook for 6-7 hours.
- Monitor and adjust
Check the water level every couple hours, adding more hot water as needed to maintain that perfect soupy consistency. Furthermore, the beans should never look dry or thick.
- Finish and serve
Finally, remove the ham hock and shred any meat from the bone, returning it to the pot. Serve hot with chopped raw onions on top for that perfect crunch.
Tips & Tricks
- Don’t skip the raw onions on top – they add a bright, sharp contrast to the rich, smoky beans that makes each bite more interesting.
- For make-ahead convenience, these soup beans actually taste better the next day as all the flavors meld together in the fridge.
- Check your ham hock size – a smaller one might need 7-8 hours to fully break down, while a large meaty one could be perfect at 6 hours.
- Keep hot water ready to add during cooking – cold water will slow down the cooking process and affect the final texture.
- If your beans seem too thick, simply stir in more hot water until you reach that perfect soupy consistency that coats a spoon.
You Might Also Like
- French Onion Soup Recipe
- Creamy White Chicken Chili Recipe
- Easy Comforting Beef Stew Crock Pot Recipe
If you love this comforting soup beans recipe, try my chicken cacciatore recipe for another slow-simmered comfort food favorite. For a completely different flavor profile that’s equally satisfying, this penne alla vodka recipe creates that same cozy dinner feeling with creamy tomato pasta instead of hearty beans.
Frequently Asked Questions
Absolutely! Ham hocks are traditional in soup beans because they add incredible smoky flavor and richness as they cook slowly with the beans. The bone, fat, and meat all contribute to the final taste.
No, you can add the raw ham hock directly to your soup beans. However, the slow cooking process will fully cook the ham hock and infuse the beans with that signature smoky flavor.
One large ham hock is perfect for this recipe serving 6 people. If you only have smaller ham hocks, use two to get enough flavor and meat throughout the beans.
Yes, smoked pork hocks work beautifully in soup beans and will give you that same rich, smoky flavor. Additionally, they’re often more readily available than traditional ham hocks at most grocery stores.
Variations & Add-Ins
- For a spicy version, add a diced jalapeño or a pinch of red pepper flakes during the last hour of cooking.
- Create a heartier meal by stirring in diced carrots and celery during the final 2 hours for extra vegetables.
- Make it dairy-free by serving with cornbread instead of the traditional side of buttermilk biscuits.
- For a low-carb variation, serve over cauliflower rice or eat as a standalone soup without cornbread.
- Add more protein by including a second ham hock or some diced leftover ham during the last hour.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Naturally gluten-free as written |
| Dairy-Free | Yes | No dairy ingredients needed |
| Vegan | No | Substitute vegetable broth and smoked paprika for ham hock |
| Keto | No | Too high in carbs from beans |
| Nut-Free | Yes | No nuts in this recipe |
Storage, Freezing & Reheating
- Fridge: Store soup beans in the refrigerator for up to 5 days in a covered container – they actually taste better after a day as flavors meld.
- Freezer: Freeze in portions for up to 3 months in freezer-safe containers, leaving room for expansion.
- Thawing: Thaw overnight in the refrigerator for best texture and even reheating.
- Reheat: Warm gently on the stovetop over medium-low heat, adding water as needed to restore soupy consistency.
- Make-ahead tip: These soup beans are perfect for meal prep since they reheat beautifully and develop even richer flavor over time.
Save This Recipe for Later
This comforting soup beans recipe is perfect for those chilly days when you want something warm and filling. Save it to your Pinterest board so you can find it again when you need that perfect comfort food meal.
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