Ham Hock Bean Soup Cornbread (Printable version)

Smoky ham hock slow-simmered with beans and vegetables, served with golden tender cornbread.

# What you need:

→ Ham Hock and Bean Soup

01 - 1 large smoked ham hock, approximately 1 pound
02 - 1 pound dried white beans, 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. Add minced garlic and sauté 1 minute more.
02 - Add soaked beans, ham hock, bay leaves, thyme, black pepper, and smoked paprika. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beans are tender and ham hock is falling apart.
03 - Remove the ham hock and shred the meat, discarding skin and bone, then return the meat to the pot. Discard bay leaves. Taste and season with salt as needed. Simmer uncovered for 10 to 15 minutes to thicken if desired. Stir in fresh parsley just before serving.
04 - Preheat oven to 400 degrees Fahrenheit. 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.
05 - Pour batter into the prepared baking dish. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
06 - Ladle hot soup into bowls and serve with warm cornbread on the side.

# Expert Advice:

01 -
  • The smokiness from the ham hock creates a deep, complex broth that feels like home.
  • It is a nutritionally balanced meal with protein, fiber from the beans, and comfort from the cornbread.
  • Perfect for meal prepping as the soup often tastes even better the next day.
02 -
  • Avoid overmixing the cornbread batter to keep it light and tender; stir only until just combined.
  • Shred the ham hock meat finely after it becomes tender to ensure a bit of meat in every spoonful.
  • For the best flavor, use low-sodium broth so you can control the salt level yourself.
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