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Creamy White Bean Soup with Smoked Ham Hocks

Photo: Iain Bagwell; Styling: Cindy Barr



Hands-on time 10 mins
Total time 8 hrs, 10 mins
Yield Serves 8 (serving size: about 1 cup)
Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.


  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 tablespoon chopped fresh thyme
  • 6 garlic cloves, chopped
  • 2 pounds smoked ham hocks
  • 1 pound dried Great Northern beans
  • 2 (26-ounce) containers unsalted chicken stock (such as Swanson)
  • 1/4 cup minced fresh chives
  • 1 teaspoon freshly ground black pepper

Nutrition Information

  • calories 260
  • fat 5.1 g
  • satfat 1 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 19.1 g
  • carbohydrate 36.2 g
  • fiber 11.2 g
  • cholesterol 8 mg
  • iron 3.6 mg
  • sodium 639 mg
  • calcium 136 mg

How to Make It

  1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

  2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit