Old Fashioned Bean and Ham Soup

"This is the stuff I grew up on; beans, ham and lots of flavor. Serve it with cornbread and it makes the perfect winter soup."
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Ready In:
3hrs 20mins
1 cup




  • Sort and rinse the beans and place in a 4 1/2 quart (or larger) dutch oven.
  • Add 8 cups of water. Bring to boiling and reduce heat.
  • Simmer, uncovered, 2 minutes. Remove from heat, cover and let stand for 1 hour.
  • Alternatively, place beans in dutch oven and cover with 8 cups of water. Cover and let soak overnight. (Do not do this step if you do steps #1-3.).
  • Drain and rinse beans.
  • Put the beans back in the dutch oven and add 4 cups of water and remaining ingredients (except red onion).
  • Bring to a boil and reduce heat.
  • Simmer, covered, for 1 1/4 to 1 3/4 hours or until the beans are tender and beginning to split.
  • Check beans occasionally during cooking. Add water if necessary, or you can remove the lid the last 10 minutes of cooking if the beans are too runny.
  • Remove from heat.
  • Remove pork hock and cool slightly. Trim off meat and chop, return meat to the beans. Heat through.
  • Add salt to taste if your pork isn't very salty.
  • Top with red onion, if desired.
  • To serve, place a piece of cornbread in a bowl and spoon the soup over the cornbread.

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Hi, I'm a Wife and Mom of three girls ranging in age from 9 to 16. Two of my daughters have special needs, so life is never dull! We live in Michigan in a very rural area near the lake (lots of farmland and fishermen). My husband and I own a copywriting business and I am a food writer and blogger. I have a degree in culinary arts and love to entertain and cook. I'm constantly creating and searching for new and improved recipes to try out on our friends or on my blog. We spend a lot of time traveling and camping in the summer. Being self employed writers allows us to spend all sorts of time together and we really enjoy having the girls home all summer. We try to spend as much time as possible in the beautiful Michigan woods.
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