Ham and Bean Soup

Ham and Bean Soup

Here is a great recipe to use with the ham hocks!


  • 1 cup dry navy beans (soaked overnight)
  • 4 cups of water
  • 1 to 1 ½ lb smoked ham hocks
  • 1 ½ cups of sliced celery
  • 1 cup chopped onion
  • ¾ tsp dried thyme, crushed
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 bay leaf

Rinse and soak beans overnight. Rinse beans again in the morning. Wrap ham hocks in cheese cloth.* In a large pot, add beans, fresh water, ham hock, celery, onion, thyme, salt, pepper, and bay leaf. Bring to a boil; reduce heat. Cover; simmer about 1 hour or till beans and meat are tender. Remove meat and let cool. Discard cheese cloth and remove bones from meat. Coarsely chop meat while double checking for small bones. Slightly mash beans with a hand held potato masher to thicken soup. Return meat back to pot. Remove bay leaf. Heat through and serve with hot crusted bread.


*Be sure to wrap the ham hocks in cheese cloth. Hocks have small bones that may break loose from the meat while cooking and end up in your soup.

Let me know if you enjoyed this recipe!
Email us

Eric and Samantha Sexton
Nature's Choice Farm