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I also used ham left over from Easter! It smelled wonderful while it was cooking and all 4 of my kids loved it (ages 12, 9, 7, and 2). I will definitely make it again. It wonderful for the d winter days that just don’t seem to go away!!
Great! I used the leftover ham bone and meat from Easter rather than ham hocks. Our 8, 6 and 4 year old ate it up. Looking forward to having it leftover this chilly, spring weekend:) Simply Recipes never disappoints!
Instead of water can you use chicken or vegetable broth?
Hi, Christine! Emma here, managing editor for Simply Recipes. Yes, you can definitely use chicken or veggie broth. Let us know how it turns out!
Simmering as I write, broth is awesome, house smells incredible! Can’t wait for this and cornbread tomorrow on a cold day! Love your recipes!
I made this last night. Instead of ham hocks, I bought a soup bone from Honey Baked Ham which still had a lot of meat on it. The soup tastes great and is even better the next day. Great recipe!
Can you make this in a crock pot if so do I throw everything in pot and cook at same time or do I need to soak beans first
Is it possible to substitute kidney beans for the white beans?
Hi Kim, kidney beans have a different taste than white beans. I’ve not made this soup with kidney beans so don’t know what to tell you about how it would turn out. If you do try it with kidney beans, please report back and let us know!
Thanks Elise for the quick response! We tried the recipe out with canned kidney beans and a few pig feet as well and it turned out quite nicely I think. :) I’ll have to try again with the white beans sometime though.
Can you substitute ham with smoke turkey necks ?? And if so how would the recipe or cooking time change ??
Hi, Malik! Emma here, managing editor for Simply Recipes! I think turkey necks would make a great substitute in this recipe! I’d probably cut the total cooking time down to 1 1/2 hours, adding the dry beans after 1/2 hour. Does that make sense? Let us know how it turns out!
If you have to ask,what the calories are. Dont make it or eat it. But oh man its good
I just have to say I Love your response lol!
What are the calories per serving. Or how many smart points? Smart points are a weight watcher tracking system.
Hi, Marihelen! We don’t have specific nutrition info on our recipes. Here’s the nutrition calculating website that I recommend: Very Well.
Anyone know the weight watchers smart points of this soup?
I had never heard of a ham hock before, but the picture with this recipe looked good so I bought some. But when it was cooked, I took those things apart looking for meat of any kind and there was nothing but bones and fat skin. I should have just bought a ham. I was so disappointed:(
I’m so sorry this recipe didn’t work out for you Alex! Ham hocks usually have plenty of meat on them. I’m not quite sure what happened with yours! Maybe it was a different product, but labeled “ham hock”? If you can, next time ask someone at the butcher counter if what you’re buying will be good for a soup. It’s a pretty common use for ham hocks, so they should be able to help you out!
Second time making this fabulous soup! I add about 3\4 of catsup and a tsp of garlic powder in addition to the garlic. So good!
This recipe is delicious and simple enough where I didn’t have to go out and buy a lot of different ingredients! I had left over ham from Christmas and making this soup was the perfect way to use it. Instead of using ham shanks for the broth, I used a “not beef” bouillon cube that worked really well. I bought canned white beans and really only soaked them for about 30-45 minutes and feel they were perfectly tender for the soup (they stew for 40 more minutes). I also added kale for a little extra substance and more veggies. I will definitely keep this recipe in mind and will be making it again!
What is the serving size ?
Hi Alyssa, I estimated that the recipe serves 8 people. I haven’t measured out individual servings so don’t know what to tell you about the serving size.
Delicious! Thank you. Much better than my mother’s. I snuck in a bag of baby spinach and put in 1 T of Worcestershire–no tabasco. Ended up cooking it almost double the time. The beans were very slow. You made my husband very happy today!
This is my go to recipe for ham and bean soup. It’s so easy and full of flavor without much effort! We love it. Thank you!
This recipe is one of my husband’s favorites. The only thing I do differently is towards the end of the cooking time I add a can of diced tomato and offer raw diced onions at the side when serving. I have never used the slow cooker for this recipe but I do use my pressure cooker.
When you use your pressure cooker, do you just throw all the ingredients in at once? or do you still break it up it stages?
My mother made white beans and either ham or bacon. She used great northern beans. We had this every Monday as that was her wash day(laundry). Lol. Along with homemade biscuits or corn bread. This was an easy meal for her. It could be cooking as she finished the wash. Tasted so good.
Sounds like a great memory!!
I made this two times before and both times it came out awesome! Definitely enjoyed the hot sauce! Yesterday I made it for the third time, again with smoked ham hocks. This time it was soooooo salty!! What did I do wrong?? BTW, I did not add any salt.
Hi Susan, sounds like your ham hocks were especially salty this time. To fix it, you can peel and chop a potato and add it to the soup, cooking it until the potatoes are cooked through. Next time you may want to reduce the amount of ham hocks you add to the soup.
Is it possible to soak the beans too long? I forgot about them in the pot and they soaked for two days and when I opened the lid the odor was awful! So I’m not sure if they are bad or if this is normal for beans? Lol
Hi Julie, if the odor is bad then yes, you’ve soaked them too long. You’ll need to throw them out!
Any suggestion on how to use shanks that have not been smoked? Any suggested spice additions? For some reason I have shanks that are not smoked.
Absolutely DELICIOUS!! Would really appreciate the nutritional facts of these recipes.
Hi Marlene, I’m so glad you liked it! I don’t have the time or the expertise to do nutritional analysis, but you might try checking over at Yummly for their analysis of this recipe (http://www.yummly.com/recipe/White-Bean-and-Ham-Soup-1069775). Note that some computer somewhere is making this analysis, so who knows if it is accurate, but it is a place to start.
I am getting ready to try this soup. I have lots of ham to use up so I am wondering if I increase the size of the batch, is this soup okay to freeze for another chilly day? I am usually the only one here for meals and am not interested in eating the same thing for days and days! :)
Hi Gene, I haven’t tried freezing the soup but I don’t see why it wouldn’t work fine. Go for it!
I freeze it in pint Wide Mouth Mason jars, lid a little loose for expansion. Run water over jar to start to thaw then finish in sauce pan.
I used adobo seasoning with the cumin in mine. Added diced potatos and frozen peas towards the end. Used chicken stock instead of water and mixed in 1can each of Campbell’s cream of chicken and cream of celery to reach more of a thicker consistency. It tasted great…
Hi Elise: Long time, first time. Adding collard greens you make a delicious caldogallego. Yum!
I cannot believe how reliable your recipes are… here is ANOTHER one I’m adding to my forever collection. This is delicious. And believe it or not, the first ham soup I’ve ever made. And I started with the best!
Really, everything about it is delicious. I didn’t add any salt at the end tough… seemed salty enough already. Dipped some buttered rosemary bread (really about half a loaf because I just couldn’t stop!) and found my perfect comfort meal. THANK YOU!
Excellent! I read what others wrote and used half water and half chicken broth, and mixed the chicken broth as half regular and half sodium free. Just right about of salt. Also, as I do like a thick broth with a soup like this, I mashed about a cup of the beans (which I soaked much longer than the recipe suggested) and then added 2-3 T of mashed potato flakes to thicken slightly more. Keeper!!
Yum, I was so lucky that I had the ingredients I needed to make this (It’s freezing out right now -31F). Substituted some of the herbs, used lemon grass instead. Used left overs from a maple smoked ham (Alberta grown pork with real maple syrup and hickory smoked) – the house is smelling wonderful. Thank-you for sharing this new family favourite soup – love it!
I’m so glad you like it Louise; I hope it helps you keep warm!!!
I use nearly a whole honey baked ham (planned leftovers) and bone and simmer it for at least 4 hours until the meat separates easily from the bone. I add all the seasoning mentioned and some special rub I use on ribs (Famous Dave’s). It goes good on or in everything. I make a huge batch. 3 Quarts and I refrigerate it overnight, then separate the top fat the next morning. Then warm it up and divide it into 4 big bowl meals (at least 5-6 zip lock bags). Then, I can make different variations from the stock. Split pea, navy bean are a few favorites.
Thanks for this recipe. I made my ham stock first and then took the fat out of it with a separator. I followed the rest of the recipe. It is cooking right now and after 40 minutes the vegetables are done but not the beans. I did soak them for 8 hours. Next time I will add beans first. I will see how much longer I need to cook it. I don’t know why I am the first one to have this problem.
Hi Debbie, cooking times can vary with beans depending on many factors including the age of the beans and the alkalinity of the water.
High altitude can change cooking times for beans as well. I live in New Mexico and the elevation is almost 7000ft above sea level, so we always use a pressure cooker when making any type of hard beans.
Ok, I just ate myself silly…. :(
Ha! Great comment, I can relate.
Love this soup as well and have made a very similar version many, many times. Sandy, I can relate to your disappointment with ham hocks. I find shanks to be a much better choice…lots of flavorful, tender meat without a large amount of fat and tough skin that is common with ham hocks. I do the overnight soaking method for my navy beans. Use whatever fresh seasoning I have on hand; thyme or rosemary, S&P and pretty much follow the rest of the recipe. Add some fresh buttered cornbread and Its soup nirvana for the next couple of days. Yum.
I haven’t cooked with ham hocks before. Are they all created equal? At 1 hour 45 minutes, mine were still very tough and I returned them for another 30 minutes. When they were still tough, I cut off what little meat was between the fat and bone and added it back to the pot. After 15 more minutes we were too hungry to wait any more and the two quarts of low-sodium chicken broth had reduced to nearly nothing. The meat was too salty and tough to be edible, but the cannellini – oh my, those wonderful beans! The vegetables and herbes de Provence transformed them into a near cassoulet! They were still overly salty from the bum ham hocks, but the next day I put a poached egg over some leftover beans and nearly swooned it was so good.
So – I am eager to try this again but will try smoked shanks next time. Or maybe a different butcher. Elise, thank you to you and your dad for sharing this marvelous recipe.
I have made so many recipes from your site I can’t believe I’ve never commented befor. But I had to say thank you for sharing this recipe! We were craving white bean ham soup and this is the best one. I didn’t even know it could taste so good! For anyone that did not have as great a first turnout (someone used 10 cups of water as opposed to suggested 8 cups–perhaps the shape and size of the pot didn’t allow for less), really recommend making it exactly as directed. Only thing I had to play with was the herbs in the bouquet as I was a few spices short. The recipe is so ridiculously simple, and yes, those dashes of Tabasco bring an unexpected fullness to the soup. I made it last night and it is almost gone…there are only two of us here!
I love this recipe but I have 1 simple question and 1 hard one. The easy question is: do you put a lid on the pot at any time for this recipe? I didn’t see where it said to cover the pot ever. Now the harder one: I REALLY want to try it in a slow cooker. I noticed one woman said it could be done but didn’t elaborate on the process. Does anyone know if it would be best to make the ham broth part of the recipe in a stock pot and then add it to the crock pot in the beginning of step 3 with the veggies and soaked beans and cook several hours or if there’s a way to do step 2 of the recipe in the slow cooker as well and cook the ham on high for an hour or so and then proceed to step 3 by adding the beans and veggies into the slow cooker with the ham and stock I just cooked in said crock pot? I know opening a crock pot during cooking is usually a no no but I think it could be done just to add all the final stuff and then cook it to completion without opening it again. Thank you for your amazing recipes and for any tips in advance!I’m such a big fan of your recipes and I can definitely say my fiancé loves them too!
Hi Kati, great questions, both! I will answer the first question and leave it to someone else more experienced with slow cookers to chime in about your second question.
To cover or not to cover? It doesn’t really matter, though if your liquid is evaporating too fast, then you would want to cover it. So I’ve adjusted the recipe to say partially cover while you are making the ham broth, and then uncover when you add the beans and vegetables. But you could really go on feel on this one. Covering or partially covering allows you to maintain a simmer with less heat, so you don’t use as much gas or electricity. If you cover or partially cover early in the cooking, then you may end up having too thin of a stock because not enough moisture evaporates, so then you would uncover it in the second part of the cooking. It’s all up to you. :-)
I made this in a crockpot. I used a leftover hambone and put it and the herbs in the crockpot on low for about 6 hours. Then added the veggies and beans and cooked for another 2 hours. Most of the meat had fallen off the bone by then but I picked off what had not. It turned out well. It is almost impossible to overcook something in a crockpot so I think you could let the hambone simmer in there for about as long as you want
I made a white bean and ham cassoulet version of Elise’s soup in a crock pot today. Used the ham bone from the Honeybaked ham we had for Easter dinner. Sauteed the vegies first (used pepper strips instead of celery cuz that’s what we had around). Added 2 cups liquid – I used 2 cups chicken stock but would use 1 cup water and 1 cup stock next time. Then added 1 drained can of cannelloni beans. Last put in the ham bone and about 2 cups chopped up ham. Cooked it for 5 hours on high – then added seasonings (Oregano, Thyme, Rosemary – next time I’ll add dill per one reader’s suggestion) and cooked for another 30 minutes. Then took out the ham bone – the meat just fell off the bone.It was delicious – my husband had a cold and said it was a perfect meal for a sick boy!
I make a similar dish known as “Congressional Bean Soup”. I like to put the ham shanks in my slow cooker on low and ignore them for about 8 hours. Then fish out the shanks and put the stock in the ‘fridge. The fat rises and hardens so I can just lift it off. I’m convinced that the slow cooked stock improves the flavor of the soup. This also works well with red beans & rice.
Hi on these ham recipes ,can I use chicken ,so then if yes do I still use same spices like herb de province???
Hi Lily, If you like cooking with chicken, I suggest looking at the chicken recipes! You can sometimes make substitutions like this, but there are so many changes you have to make that it’s just better to get a recipe designed for chicken if that is what you want to cook.
Had Ham and Bean Soup at a Greek restaurant and it had just a hint of Dill in it . Something I’d never thought of, but was so good, I want to try it, but not sure what else was in it.
I want a bowl of this RIGHT NOW…don’t want to wait! You mention garlic in the ingredients list, but I don’t see when to add it per the directions. Do you add it at the beginning when making the ham stock, or when all the other veggies are added?Thanks for an always hunger-generating website!
Hi Connie, in the step with the onions. Don’t know how I missed that! It’s there now. Thanks!
One day well into the fall, you would find my mother making a pot of white beans and ham. This was as dependable as the leaves turning red and gold. She would use a cast iron pot that was put in the oven at a low setting once everything was combined. As at your home Elise, we would enjoy the pot of beans and ham over a few days. About the only thing that changed was the bread or crackers we had with it. Mom loved saltines, while I liked a crusty roll or grilled cheese sandwich. It was not unheard of, to pass a pepper grinder and a bowl of finely chopped white onions to sprinkle on top of the fresh served-up bowls. (I can see the Food Network judges fainting at the thought!) Thanks for reminding me that it’s time to make White Beans and Ham!
How can I substitute canned beans for dried and pancetta (or similar) for the ham hock? Cook’s Illustrated recently had a report that many dried beans were not better than canned and I don’t care for the taste of smoked ham hock (I have a hard time finding fresh ones where I live).
This soup sounds amazing and will be a good use for the smoked hocks I made recently. In your recipe you specify hocks but not that they need to be smoked and cured. While that is implied in ham hock around here they are rarely available and all you get are fresh hocks. To avoid confusion I would suggest specifying smoked hocks as the fresh ones sure wont produce the depth of flavour you want in a ham and bean soup.
Excellent point, thank you! I’ve adjusted the ingredient list to say “smoked ham hocks or shanks”.
Can I use soldier beans instead? I got some from our CSA and have no idea what to do with them. Thanks!
I used a leftover ham bone with some meat left on it to make this soup. I used large lima beans and threw in a few kale leaves with the onion and carrots. It turned out far tastier than I imagined. With some Tabasco it was perfect!! Your recipes and tried and true and never disappoint. :)
I absolutely love your recipes and I always recommend your site. However, for me, this was a complete failure. My house stunk so bad the first hour of simmering the ham hocks. I was doing a friend’s taxes while making this and her son walked into the kitchen and asked why it smelled dirty. Needless to say, I didn’t even try it. Plus, mine looked nothing like your picture. Oh well. Looking forward to trying more of your recipes. Also, would love for Hank to share more Venison recipes. We just got a bunch of deer meat from my husband’s co-worker. Thanks again!
Hi Nicki, well that’s weird. We’ve made this soup a gazillion times without a problem. Here’s an idea about what might be contribution to the stink. There is a season every year where bacon just smells bad when you cook it. My parents tell me it has something to do with what the pigs were eating before they were processed. Maybe this is happening with your ham hocks? Who knows. All I can tell you is that this recipe is one of our family standbys. ~Elise
Another thing could be the the Ham Hocks were from boar meat or male pig. My ex brother in law used to raise pigs back in the 80’s and we would buy a pig from him and the meat cutting plant would give us the wrong pig. Pork from a male pig tastes and smells terrible
Made this today for dinner. Made just a few minor adjustments to the recipe and it turned out great. Used a little more water and more veggies (another couple carrots and 3 large ribs of celery). Used a few more beans (navy beans because it’s what I had) than called for so that I could put about 2 cups or so through the blender to thicken the soup. Used an Italian herb blend since I do not have Herbes de Provence. Used 2 large ham shanks. Didn’t use Tabasco because I was out, but will try it next time. Had done a lot of searching for just the right recipe for Ham and Bean soup. Glad I settled on this one!! My husband and young children all liked it too.
wow made this for a special Easter treat, what a treat it was thank you!
Made this last yesterday. Soaked my beans for 2 hours then simmered with Ham and Vegs another 3 hours. I sauteed the vegs in olive oil for a few minutes prior to adding the mto the pot. This was wonderful. I usually do the overnight soak but this turned out fine. Accompanied with some mexican cornbread and a cold beer and it was a meal to remember. Thanks for the recipe
Can anyone tell me a good, easy way to degrease Navy Bean & Ham soup ?
Let the soup chill overnight in the fridge. The next morning, scrape off any fat that has solidified on the top of the soup. ~Elise
This came out great. I mashed the veggies with my spoon a bit near the end. Dislike intact bean texture. Fantastic soup though. Thanks.
Serve over a slice of corn bread – yum!
I printed off this recipe and tried it. My husband and I both loved it. In fact, we just had it for lunch today and it’s delicious. I had made a ham a week ago and I used the ham bone in this one. Normally, I would just toss it but when I read this recipe, I decided to try it. No more ham bones in the garbage, that’s for sure. Thank you.
I always freeze my ham bone for later use, never ever throw one away!
This recipe is almost exactly the way I have been making beans and ham hock for years. I love it most when I have a nice meaty leftover ham bone to use.I cook the ham bone and beans together from the start, cooking the beans longer over low heat-approx 2-4 hours until the beans really soften and thicken a bit. Sometimes I add a small can of tomato sauce as well. I like to soak the beans overnight if possible to enhance their cooking time. Love your blog.
My mom used to make this when I was growing. I make it now and have with garlic bread. Very Good!
My family loves Navy Bean and Ham Soup. Just the thing for these cold rainy Oregon days. My problem is I soaked the beans for 2 days in the fridge am not too sure that they are still good. Any helpful suggestions? Let me know.
Just HAD to post: I just made this recipe on Christmas Day, using the leftover ham from our Christmas dinner. It took no time to make and was a hit! It was sort of like “dinner–round two” for us! Thank you!
Terrific recipe for autumn, and thanks for introducing me to Herbs de Provence. I used a cut-up ~1-lb ham steak (with bone) instead of the intact shank and added a can of chicken stock to the water. With the ham and stock, definitely taste before you salt.
P.S. Several drops of Tabasco per serving is the way to go.
Made this yesterday afternoon. This is very good! My son loved it so much that he had it for dinner last night and breakfast this morning. I did not put tabasco though cause I was not sure my son would like it. Also, I added a little beef bouillion.
Very simialar to my recepie. Only thing I like to do is add two 5.5 oz. cans of v-8 cocktail juice or tomato sauce, and try using beef boulion instead of chicken stock. I think you’ll be pleased
Great recipe…I used chicken stock instead of water but would recommend low sodium chicken stock instead.
This recipe could be made better by using ham stock instead of water.
I would also soak the white beans in water and white wine for 6 hours.
I’ve made this receipe but use the great northern beans that can be purchased in a glass container already cooked. (Can be bought ahead of time to be used at a later time).Also I use approximately 2-3 cans of chicken broth instead of water.Instead of a ham bone I purchase packaged diced ham from the lunch meat area in the grocery store. This ham can be frozen before hand to be used when necessary.Besides the carrots, celery, onions, I add a small amount of chopped potatoes and a small can of diced tomatoes drained and salt and pepper to taste.By having the beans and diced ham on hand I can make this bean soup any time as I usually have the other ingredients in the fridge.
WOW. This was so good! I didn’t have any Herbes de Provence and couldn’t find any in the local grocery, so I looked it up on the Internet and made my own. Was missing a couple of the herbs for it, but the soup still tasted great. This is one I will definitely make again.
Made this Sunday afternoon for dinner duringthe week. Had to use smoked ham hocks asSafeway didn’t have shanks. Cooked them in 10 cups of water. The beans took 1 1/2 hoursto cook. The end result tasted a littlebland so I added salt to compensate. Thenext time I think I’ll try 5 cups water and5 cups low-sodium chicken broth.
I use Better Than Boulllion or Penzeys soup base for added flavor to all my soups.
This is very close to the white bean and ham soup that I’ve made for years. For those of you who don’t have several hours to make this soup, you can also make it in the pressure cooker. (I own an automatic electric one from Farberware.) You just soak the beans for 1 hour then put the ingredients into the pressure cooker (making sure you have enough water to make the soup) and cook on HI (15lbs) of pressure for 20 minutes. Voila! Ham and white bean soup in short time.
For those who want to come home to a meal ready to eat, you can, indeed, make this classic in a large crock pot. You may find that you want to use a little extra water.
Thanks for the great recipe. Your version of White Bean and Ham Soup is the closest I’ve found to what my mom used to make! Minus the tabasco which I will try on half! :) Oh and I had to look up Herbes de Provence but I guess now I’ll always know what they are!