Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Cover beans with water in large pot or soup kettle and soak overnight.
  2. Rinse beans well and return to pot with ham bone and 3 quarts of water.
  3. Simmer, uncovered, for 2 hours.
  4. Add parsley, onions, garlic, celery and tops, salt and pepper.
  5. Simmer, uncovered, for 1 hour or until vegetables are tender.
  6. Remove ham bone, dice the meat, and add meat to soup.
  7. Serve hot.
Most Helpful

OMG wish I could rate this higher than 5 stars for the flavours alone that came from the smoked hock, I used a four bean mix and as I only had 1 cup of celery I added a 1 cup or finely diced carrot and I did have to add some extra water after the first 2 hour simmer for when I added the vegies I would have ended up with a stew rather than a soup but it was so filling for lunch (the next day on reheat and the rest - 7 cups of soup was put in the freezer) a meal with a crusty roll and pure comfort food.on a cold winters day. thank you JustJanS, made for Make My Recipe.

I'mPat June 27, 2012

I had a ham hock in the freezer and so went ahead and made this using cannellini beans plus I did add some diced tomato for a bit of colour. I have only cooked a ham hock once before but this is a straight forward recipe so I did not have any trouble and my soup was fantastic. It bubbled away for ages and I had children loitering around the pot waiting for it to be done. It was just delicious and I am sure the leftovers today will be even better.

katew June 17, 2012

Always a good basic soup recipe. Thank was delicious! We did add a little hot sauce to our own bowls to flavor....we like a little zing.

Glynn April 17, 2009