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White Bean and Ham Hock Soup

A hearty slow-cooked soup filled with tender Northern beans, smoky ham hocks, and savory broth with a touch of brown sugar sweetness. This comforting classic is rich, rustic, and perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Budget Friendly, Comfort Food, Family Favorites, Slow Cooker, Soup
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 16 oz dried Northern beans sorted and rinsed
  • 3-4 meaty ham hocks or ham bone
  • 1 white onion small, diced
  • 6-8 cups water enough to cover beans by 2 inches
  • salt to taste
  • black pepper to taste
  • 1/3 cup light brown sugar

Method
 

  1. Sort dried beans to remove pebbles or debris, then rinse thoroughly under cold water.
  2. Add beans, diced onion, ham hocks, salt, and pepper to the slow cooker.
  3. Pour in enough water to cover beans by about 2 inches.
  4. Cover and cook on HIGH for about 2 hours, then reduce heat to LOW and cook an additional 4–5 hours, until beans are tender.
  5. Remove ham hocks or ham bone and shred the meat, discarding bones and excess fat.
  6. Return shredded meat to the slow cooker and stir in brown sugar.
  7. If soup is thinner than desired, remove about 1 cup of liquid before stirring. Adjust seasoning to taste.
  8. Ladle into bowls and serve hot.

Notes

Serve with cornbread or crusty bread for a complete meal. Leftovers thicken beautifully overnight.