Ham Hock and White Bean Soup


Ham Hock and White Bean Soup

Ham Hock and White Bean Soup

Recipe Courtesy Chef Bryan Woolley


  • 1 1/2 cups canned Great Northern or other small white beans
  • 1 ham hock
  • 5 cups chicken stock

  • 2 teaspoons chopped fresh thyme 

  • 1 teaspoon fennel seeds, crushed 

  • 1/2 teaspoon dried marjoram
2 tbsp tomato paste 

  • 1 tablespoon olive oil 

  • 1 1/2 cups chopped onion 

  • 1 cup chopped carrot 

  • 1/2 cup chopped celery 

  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly ground black pepper 

  • 1/4 teaspoon salt 


  • 2 tablespoons diced red bell pepper (optional)

  • 2 tablespoons chopped fresh basil (optional)

  • 2 tablespoons finely chopped green onions (optional)


  1. In a heavy bottom stock pot add enough olive oil to lightly coat the bottom. Add leeks, onion, carrots, celery and garlic. Sauté until fragrant. (About 10 minutes)
  2. Add the ham bone or ham hock to the pot and add the remaining ingredients. Bring to a boil, reduce heat and simmer for about 30 minutes. If there is excess ham on the bone or ham hock, remove the bone and wait until the bone is cool enough to handle and remove any excess ham and add it back to the soup. I like to add leftover ham to the soup if I have any.
  3. Serve with a sprinkling of garnish on top. ENJOY!


keep in touch

Sponsored By...

Client Front Image


Client Front Image


Client Front Image


Client Front Image