Creamy White Bean Soup with Smoked Ham Hocks

  • PKcookin Posted: 01/01/14
    Worthy of a Special Occasion

    Really good. The husband said it was almost as good as his mother's bean soup which is a very high bar. Very easy to make as well. I did change a few things. I didn't have any thyme on hand so I left it out. I didn't have low sodium chicken broth so I just used regular organic broth. Also, I like bean soup pretty creamy so I did use an emersion blender to make the soup creamier and then added the meat back in. I will definitely make this again.

  • SkinnyJeans5 Posted: 04/05/14
    Worthy of a Special Occasion

    This was excellent full of flavor. Definitely making this again.

  • Oregonracer Posted: 02/06/14
    Worthy of a Special Occasion

    Very good. Made exactly as written only I used a pressure cooker. Cooked on high for 45 minutes with a natural release.

  • jumaha20 Posted: 09/25/14
    Worthy of a Special Occasion

    Pretty tasty. I made a few minor substitutions according to what I had on hand. I did not have no sodium chicken broth so I used half regular chicken broth and half water. I also used dried thyme instead of fresh and chopped leftover ham instead of ham hocks. I was wondering how the beans would turn out without a pre-soak, but they were plenty soft. After the soup was done cooking I used a potato masher to mash it up a little and make it creamier. I would make this again if I had leftover ham to use up.

  • angiegem Posted: 11/23/13
    Worthy of a Special Occasion

    This soup is very flavorful and hearty. My whole family loved it! I followed the recipe exactly with the exception of using ham shanks instead of ham hocks because that is what my grocery store had available. Ham shanks are full of meat and I highly recommend that substitution. Delicious soup, it is going in my favorites file!

  • MrsERHJr Posted: 01/02/14
    Worthy of a Special Occasion

    This is soup is very good. It's quick to throw together in the crock pot and forget about it. I've made this twice. The first time I made it the ham hocks I used didn't have that much meat on them. The second time, plenty of meat. Can't figure that one, but all in all this is a keeper. My husband loved it. In reading another review the person stated the left the fresh thyme out. I did as well only because I overlooked it "twice". Now I've got to try it with the fresh thyme.

  • CarrieLMB Posted: 12/09/13
    Worthy of a Special Occasion

    Nice robust flavor. Only used 10oz ham hock and had to use one can great northern beans and one can black beans. Made 6 2 cup portions; 5 WW Pts.

  • sleigh9908 Posted: 12/14/13
    Worthy of a Special Occasion

    My whole family loved this soup. I used sliced sausage instead of ham hocks and it was great.

  • LauraD318 Posted: 12/15/13
    Worthy of a Special Occasion

    Best white bean soup I have ever made. The smoked ham hocks lend an amazing flavor to this soup. I was skeptical about the amount of meat I got off the ham hocks - it seemed like so little - but it ended up to be perfect. I mashed the soup just a bit with a potato masher before serving to make it creamier.

  • Lorettalib Posted: 12/16/13
    Worthy of a Special Occasion

    This is a keeper. Definitely a great comfort dish. Easy to make and it freezes well. Only change is I may add more thyme the next I make it.

  • Monkeygirl7 Posted: 01/28/14
    Worthy of a Special Occasion

    This was a big hit in our family. Very tasty and filling. I used leftover ham from Christmas which I had frozen and thawed before adding about halfway through the cooking process. I did soak my beans, because I was nervous about not doing so. I've always soaked them prior to cooking, so I stuck with what I know best. I poured off most of the soaking water and then added a quart of chicken stock before cooking. Yum-ee.

  • Namaste Posted: 01/12/14
    Worthy of a Special Occasion

    This was fantastic! I used it as a freezer meal, meaning I put everything in the recipe except for the dried beans in a large freezer bag uncooked, then, when I was ready, I thawed it, dumped in the crock pot with the beans, and cooked it overnight. That was easy, affordable, and a big hit with my whole family.

  • LoriK11 Posted: 01/11/14
    Worthy of a Special Occasion

    My beans were hard. I cooked it for 12 hours and they were still hard. Also, it didn't have much flavor. Probably won't make it again.

  • Cherylmay8 Posted: 05/26/14
    Worthy of a Special Occasion

    We loved this, but I did make a couple of changes. Since I did not have low sodium chicken stock, I used regular chicken broth but added a cup or two of water to dilute saltiness. I also did not use ham hocks, but used smoked ham instead. Came out great!

  • CNewling Posted: 02/15/14
    Worthy of a Special Occasion

    Apparently I'm in the minority, but I thought this was terrible. Made recipe exactly as directed. I think the beans got overcooked. One could call the resulting texture creamy-- but I would say gelatinous. Had almost no flavor; definitely needed more salt. Too bad the recipe makes so much - tried to eat my way through it, but I think half is going to go in the trash.

  • dawnt77 Posted: 07/18/14
    Worthy of a Special Occasion

    Used homemade veg broth and leftover ham bone that we had smoked...tried to cut as much fat off as possible. Cooked on the stovetop instead of slow cooker. Brought to boil, reduce to simmer and cooked for 2 hrs. Probably didn't need to cook that long, but it was still great for a rainy evening.

  • morgan60 Posted: 12/05/13
    Worthy of a Special Occasion

    This was just yummy! I cut the beans and broth in half for a 3 qt. slow cooker. That might have made it extra savory. One ham hock is enough. More makes it too salty.

  • Pearish Posted: 01/09/14
    Worthy of a Special Occasion

    Delicious. One tip for those of you that are as frustrated with ham hocks as I am. I love the taste of them, but I always seem to get the all fat-no meat kind. Throw the hocks and the broth in your slow cooker the day before you want to make the soup. cook on low for 8 hours. You will have this marvelous gelatinous rich broth. Take the hocks out and chill the broth overnight. The fat will be easy to skim off the top and you will have control of just how much fat you want in your final dish. Cook the soup as directed minus the hocks, adding any meat you could find on the hocks at the end of cooking time.

  • JenBaum Posted: 11/17/13
    Worthy of a Special Occasion

    Made this tonight. My store didn't have smoked ham hocks but they did have smoked pork hocks. I don't know if they're the same or not.... But the good part is the soup had a wonderful flavor. The bad parts are there was NO meat on them (just fat and bones) and the soup is very greasy. Since we were expecting a meaty meal, I improvised by adding chopped, sautéed smoked turkey sausage to it. It was very tasty, but I'm looking forward to tomorrow's leftovers so I can skim the fat before heating. If ham hocks and pork hocks are totally different things, then this was my mistake!

  • AmberHousley Posted: 03/15/14
    Worthy of a Special Occasion

    Very easy to make! Great comfort food! I've used the ham hocks and also used diced ham. Both are excellent.

  • Mmouse9401 Posted: 01/03/14
    Worthy of a Special Occasion

    Super easy to make. I did soak the beans overnight out of habit. My hock was VERY meaty, so it's a hearty dish. And there was a lot of fat, so I refrigerated the soup to remove the layer of fat from the top. Long process, but worth it.

  • Suzyellow1 Posted: 02/26/14
    Worthy of a Special Occasion

    Flavor was there but mine was so greasy it was inedible

  • dressagehopeful Posted: 11/22/13
    Worthy of a Special Occasion

    I made this exactly as directed except I used a left-over Honey Baked Ham bone, from which I had shaved the left-over meat. I also cut off all the visible, accessible-to-a-knife fat. Then I added our trimmed-of-fat, left-over ham (about 1 cup) to the soup. I also pureed about 1/2 of it (after removing the bone and before adding the meat), since I like it like that. We ate it like that, and it was wonderful, but as it sat while we ate, it started to thicken more, so I added a little more no-salt broth. Don't add salt until the very end, for sure. Any ham has a lot of salt!

  • mitcheti Posted: 01/05/14
    Worthy of a Special Occasion

    I let this go too long in the slow cooker, but the flavors were great and two of us ate the leftovers for days! We added our leftover ham bone from Christmas along with the ham hocks. The extra ham was nice but I'm sure it added calories. We will make this again.

advertisement

More From Cooking Light