Best 8 Ham Hock Soup Recipes

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Ham hock soup is a hearty, comforting dish that is perfect for a cold winter day. With its smoky, savory flavor and tender ham hocks, ham hock soup is a classic dish that is sure to warm you up from the inside out. This simple soup is easy to make and can be tailored to your own taste preferences. Whether you want a light and brothy soup or a thick and hearty stew, there is a ham hock soup recipe out there for you. So, gather your ingredients and get ready to create a delicious and satisfying soup that will be enjoyed by the whole family.

Check out the recipes below so you can choose the best recipe for yourself!

NAVY BEAN AND HAM HOCK SOUP



Navy Bean and Ham Hock Soup image

Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!

Provided by Culinary Envy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 7h40m

Yield 12

Number Of Ingredients 15

1 pound dried navy beans
12 cups water, divided
2 ½ pounds smoked ham hocks
1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup chopped onion
¼ cup chopped fresh Italian parsley
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
3 bay leaves
2 ½ cups thinly sliced carrots
1 cup chopped celery
¾ cup mashed potato flakes

Steps:

  • Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
  • Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
  • Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
  • Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g

HAM HOCK AND LENTIL SOUP



Ham Hock and Lentil Soup image

Provided by Food Network

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 cups small diced onions
1 cup small diced celery
1 cup small diced carrots
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 bay leaves
6 sprigs of fresh thyme
2 quarts chicken stock
3 to 4 smoked ham hocks
1 pound orange lentils
2 tablespoons chopped parsley

Steps:

  • In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

HAM HOCK AND LENTIL SOUP



Ham Hock and Lentil Soup image

I recently found this recipe on the Food TV website and have not tried it yet. It is one of Emeril's recipes.

Provided by Normaone

Categories     Grains

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 cups onions, diced small
1 cup celery, diced small
1 cup carrot, diced small
salt
fresh ground black pepper
2 tablespoons garlic, chopped
2 bay leaves
6 sprigs fresh thyme
2 quarts chicken stock
3 -4 ham hocks
1 lb orange lentils
2 tablespoons parsley, chopped

Steps:

  • In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.

SMOKED HAM HOCK AND CABBAGE SOUP



Smoked Ham Hock and Cabbage Soup image

Got this recipe from an Amish neighbor years ago, but she doesn't remember where she got it. I have had this at the Hoss's steakhouse chain as an appetizer or with a big salad.This is more about the broth than the ham or cabbage. Be careful of the salt as some ham hocks can be very salty, but on the plus side they are available at any grocery store.

Provided by m s.7143

Categories     Clear Soup

Time 2h15m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 tablespoon canola oil
4 smoked ham hocks
1 medium onion, chopped
1 large carrot, sliced
2 small celery ribs, 1 chopped. 1 left whole
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme leaves
1 bay leaf
5 cups green cabbage, chopped approx. 1 inch pieces
1 garlic clove, finely minced
1 (14 ounce) can beef broth
2 (10 3/4 ounce) cans beef consomme
3 (14 ounce) cans water
1 tablespoon red wine vinegar
1 tablespoon brown sugar
salt and black pepper

Steps:

  • Remove skin from smoked ham hocks.
  • In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
  • Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
  • Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
  • Reduce heat and simmer, covered for 1 1/2 hours.
  • Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
  • Skim some or all fat.
  • Remove meat from cooled ham hocks and add back into the soup.
  • Add brown sugar. Salt very carefully. Allow to heat fully and serve.
  • If you want it a little sweeter, add a little more brown sugar.

WHITE BEAN AND HAM HOCK SOUP WITH ARUGULA AND CORN BREAD CROUTONS



White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons image

Categories     Soup/Stew     Bean     Leafy Green     Pork     Tomato     Vegetable     High Fiber     Ham     Arugula     Legume     Fall     Gourmet

Yield Makes 12 servings

Number Of Ingredients 15

For soup
1 lb dried small white beans such as navy or Great Northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon) or olive oil
2 cups chopped onion
2 tablespoons minced garlic
1 lb tomatoes, peeled, seeded, and diced
4 fresh thyme sprigs
8 cups chicken broth
For corn bread croutons
3 tablespoons unsalted butter
1 garlic clove, minced
3 cups 3/4-inch cubes corn bread
1 lb arugula, coarse stems removed
Tabasco to taste

Steps:

  • Make soup:
  • Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
  • Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
  • Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
  • Make croutons while soup simmers:
  • Preheat oven to 375°F.
  • Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
  • Prepare soup for serving:
  • Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.
  • Serve soup topped with croutons.

NAVY BEAN AND HAM HOCK SOUP



Navy Bean and Ham Hock Soup image

Depression Era Recipe upgraded

Provided by Penny Hall

Categories     Soups

Time 3h20m

Number Of Ingredients 15

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried mexican oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt
1/4 cup minced parsley
1/2 cup minced green onions

Steps:

  • 1. Directions In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart. Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

NAVY BEAN HAM HOCK SOUP



NAVY BEAN HAM HOCK SOUP image

Categories     Ham

Number Of Ingredients 8

2 quarts water
1 ¼ beans cup
1# ham hocks or neck bones or more
3 tablespoons flour
½ pint sour cream
3 tablespoons vinegar
Med Onion very fine
3-4 medium potatoes cubed ¾ x 3/4

Steps:

  • Boil ham and water, then simmer 2.0 hrs. Soak beans Take bones out and strain. Separate good meat from fat and bones when cool, Add beans and onion, cook 1 hr till beans are done Add Vinegar add flour gradually as a paste Add sour cream Add potatoes and good meat Cook till potatoes are done

HAM HOCK SOUP



Ham Hock Soup image

I love homemade soup, especially in winter. If you do, too...You'll LOVE this!

Provided by Melissa Baldan

Categories     Other Soups

Number Of Ingredients 17

5 clove garlic
3 ham hocks, about 1.5 pounds
3 celery ribs (or stalks, whichever term you use)
3 medium red potatoes, cubed
2 qt water
1 medium yellow onions, chopped chunky
1/2 stick butter, unsalted
1/2 lb baby carrots, halved
1/2 bunch chives, chopped
SEASONINGS (CAN BE TO TASTE, THIS IS WHAT I USE)
2 tsp salt
1 tsp white ground pepper
1 tsp ground thyme
1 tsp italian seasoning
1 packet sazon goya, cilantro & tomato
1/2 tsp smoked paprika
1/2 tsp whole cumin, dried

Steps:

  • 1. Melt butter in large stock pot. Cook onion and garlic until onion is starting to become translucent. Add celery, potatoes, carrots, chives and water and stir.
  • 2. Add seasonings, stir.
  • 3. Add Ham Hocks and simmer, covered, for 3-5 hours.

Tips:

  • Choose the right ham hock: Look for a ham hock that is meaty and has a good amount of fat. A ham hock weighing between 1 and 2 pounds is a good size for a pot of soup.
  • Soak the ham hock before cooking: Soaking the ham hock in cold water for several hours or overnight will help to remove some of the saltiness and make the meat more tender.
  • Use a variety of vegetables: Ham hock soup is a great way to use up leftover vegetables. Feel free to add any vegetables that you have on hand, such as carrots, celery, onions, potatoes, and peas.
  • Season the soup well: Ham hock soup needs a good amount of seasoning to bring out the flavor. Be sure to add salt, pepper, and your favorite herbs and spices.
  • Simmer the soup for a long time: The longer you simmer the soup, the more flavorful it will be. Aim to simmer the soup for at least 2 hours, or even longer if you have the time.

Conclusion:

Ham hock soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover ham. With a few simple ingredients and a little bit of time, you can make a pot of ham hock soup that your whole family will enjoy. So next time you have a ham bone leftover, don't throw it away! Make a pot of ham hock soup instead.

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