Ham Hock Bean Soup Cornbread (Print Version)

Smoky ham hock simmered with beans and veggies, served with warm, tender cornbread for a cozy meal.

# What You Need:

→ Ham Hock and Bean Soup

01 - 1 large smoked ham hock, about 1 lb
02 - 1 lb dried white beans (navy or Great Northern), soaked overnight and drained
03 - 8 cups low-sodium chicken or vegetable broth
04 - 1 large yellow onion, diced
05 - 2 carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon smoked paprika
12 - Salt to taste
13 - 2 tablespoons olive oil
14 - 2 tablespoons fresh parsley, chopped for garnish

→ Cornbread

15 - 1 cup yellow cornmeal
16 - 1 cup all-purpose flour
17 - 1/4 cup granulated sugar
18 - 1 tablespoon baking powder
19 - 1/2 teaspoon salt
20 - 1 cup whole milk
21 - 2 large eggs
22 - 1/4 cup unsalted butter, melted and slightly cooled

# How To Make It:

01 - In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and sauté 1 minute more. Add drained beans, ham hock, bay leaves, thyme, black pepper, and smoked paprika. Pour in the broth and bring to a boil.
03 - Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beans are tender and ham hock is falling apart.
04 - Remove the ham hock from pot. Shred the meat, discarding skin and bone, and return the meat to the pot. Discard bay leaves. Taste and season with salt as needed. Simmer uncovered 10-15 minutes to thicken if desired. Stir in fresh parsley just before serving.
05 - Preheat oven to 400°F. Grease an 8-inch square baking dish. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry, stirring until just combined without overmixing.
06 - Pour batter into prepared baking dish. Bake 20-25 minutes, until golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
07 - Ladle hot soup into bowls and serve with warm cornbread on the side.

# Expert Advice:

01 -
  • The ham hock does almost all the work, filling your entire kitchen with an aroma that's worth the wait alone.
  • Paired with cornbread, it becomes a complete meal that feels both rustic and surprisingly elegant.
  • It's the kind of soup that tastes even better the next day, making it perfect for meal planning.
02 -
  • Don't skip soaking your beans overnight—it's not just an old wives' tale; it actually makes them cook more evenly and shortens your simmering time.
  • The ham hock's skin and bone aren't meant to stay in the finished soup, so take the time to separate them after shredding the meat; your guests will appreciate it.
  • When making cornbread, resist the urge to overmix once you combine wet and dry ingredients, as this develops gluten and makes it tough instead of tender.
03 -
  • Taste your soup near the end of cooking and season conservatively, since the ham hock and broth already contain salt that concentrates as liquid reduces.
  • If your beans aren't quite tender after 2 hours, don't panic—give them another 15 to 30 minutes; every batch behaves slightly differently depending on age and altitude.
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