Delish Ham and Bean Soup

This Delish Ham and Bean Soup is a classic comfort dish that combines the rich, smoky flavor of ham hocks with the hearty texture of beans and vegetables. Slowly cooked in a crock pot, the ingredients meld together to create a warm, satisfying meal perfect for chilly days.

Whether served with crusty bread or on its own, this soup is a nourishing and delicious way to enjoy the simple pleasures of home-cooked food.

Delish Ham and Bean Soup

Ingredients:

2 large ham hocks

3–4 cups water (just enough to barely cover the meat)

4 bouillon cubes (chicken or beef, depending on your preference)

2 large jars (48 oz each) of Randell beans or any canned beans of your choice

2 tablespoons onion powder (or 1 large onion, finely chopped)

1 tablespoon smoked paprika

2 tablespoons dried parsley

1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)

1/2 bag shredded carrots (about 2 cups)

4 medium potatoes, diced

1 stick (1/2 cup) butter

Salt and pepper to taste

Instructions:

Cook the Ham Hocks:

Place the ham hocks in a large crock pot.

Add water, just enough to barely cover the meat, and the bouillon cubes.

Cover and cook on high for about 4 hours, or until the ham hocks are tender and the meat falls apart easily.

Once cooked, remove the ham hocks, shred the meat, and discard the bones and any excess fat.

Return the shredded meat to the crock pot.

Add the Vegetables and Seasonings:

Add the Randell beans (including the liquid), onion powder (or chopped onion), smoked paprika, parsley, garlic, shredded carrots, diced potatoes, and butter to the crock pot.

Stir well to combine all the ingredients.

Simmer the Soup:

Continue cooking on high for an additional 3 hours, or until the potatoes are tender and the flavors are well blended.

Stir occasionally and season with salt and pepper to taste.

Serve:

Ladle the soup into bowls and serve hot. Enjoy it with a side of crusty bread or crackers.

Notes:

Ham Hocks: If you prefer, you can substitute the ham hocks with a leftover ham bone or even diced ham. The ham hocks add a deep, smoky flavor, but other cuts of ham will also work well.

Beans: Randell beans are used in this recipe for convenience, but you can use any canned beans you prefer, such as navy beans, great northern beans, or pinto beans. If you prefer using dried beans, make sure to soak them overnight and cook them separately before adding them to the soup.

Onion Powder vs. Fresh Onion: The recipe calls for onion powder to accommodate picky eaters, but using fresh onions will add more depth of flavor. Sauté the onions in a little butter before adding them to the crock pot for an extra layer of richness.

Crock Pot Cooking: Cooking on high is recommended for this recipe, but if you have more time, you can cook the soup on low for 6-8 hours instead. This will allow the flavors to develop even further.

Butter: The stick of butter adds richness to the soup. If you want a slightly lighter version, you can reduce the amount of butter or omit it altogether.

Texture: For a thicker soup, you can mash some of the beans or potatoes before serving, or you can blend a portion of the soup and then mix it back in.

Seasoning: Salt and pepper should be added to taste at the end of cooking since the ham hocks and bouillon cubes are already quite salty. Be sure to taste before adding more salt.

Serving Suggestions: This soup pairs wonderfully with crusty bread, cornbread, or crackers. For a complete meal, serve it alongside a simple green salad.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of ham hocks?

Yes, you can substitute ham hocks with smoked ham, ham bones, or even turkey legs for a different flavor profile.

Just ensure the meat is cooked until tender and shredded.

Can I use dried beans instead of canned beans?

Yes, you can use dried beans.

Soak them overnight and cook them separately before adding them to the soup.

You’ll need to adjust the cooking time and possibly add more water.

How can I make this recipe vegetarian?

To make a vegetarian version, omit the ham hocks and use vegetable broth instead of bouillon cubes.

You can add smoked paprika to mimic the smoky flavor.

Can I freeze this soup?

Yes, this soup freezes well.

Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.

Reheat thoroughly before serving.

Can I use fresh vegetables instead of shredded carrots?

Yes, you can use fresh carrots, diced or sliced.

Adjust the cooking time to ensure they become tender.

What can I use instead of bouillon cubes?

You can use vegetable or chicken broth instead of bouillon cubes.

Adjust the amount of salt to taste, as broths can be salty.

How can I thicken the soup if it’s too thin?

To thicken the soup, you can mash some of the beans and potatoes with a fork or use a blender to puree a portion of the soup.

Alternatively, you can add a cornstarch slurry (cornstarch mixed with water) to the soup and simmer until thickened.

Can I add more vegetables to the soup?

Absolutely! Feel free to add other vegetables like celery, bell peppers, or corn.

Add them early in the cooking process so they have time to soften.

How can I make this soup spicier?

Add more garlic or a dash of hot sauce or red pepper flakes to increase the heat.

Adjust to taste as you add.

How long will the soup keep in the refrigerator?

The soup will keep in the refrigerator for about 4-5 days.

Store it in an airtight container to maintain freshness.

Reheat thoroughly before serving.