Mixed Bean and Ham Hock Soup
This simple & delicious mixed bean and ham hock soup is the perfect meal for a cozy night in. This tasty bean soup Instant Pot recipe offers easy prep, minimal cleanup, and includes Instant Pot, Slow Cooker, & Dutch oven instructions!
Table of Contents
What Makes This Recipe Great
I love this bean and ham hock soup because it requires so little active prep work. You simply soak the beans in water overnight (I usually do it for about 24 hours), chop up a few veggies, add all the ingredients to the Instant Pot, and let it cook! You can even make it in your slow cooker or Dutch oven!
Hello, affordable meal! This bean soup Instant pot recipe can easily feed 6 people and costs less than $10.
Ingredient Notes
- Dry Mixed Beans: This is super easy to find at your local grocery store!
- Olive Oil: You could also use Avocado Oil.
- Carrot, Yellow Onion, Celery: I buy these and cut them myself, but keep your eye out for a mirepoix mix (which is these three veggies already pre-cut!). Trader Joe’s sells a great one!
- Garlic: Feel free to use garlic cloves or minced garlic from a jar.
- Chicken Stock: Chicken broth or chicken bone broth will also work.
- Smoked Ham Hocks: You can find these in your local grocery meat section, at the butcher counter, or wherever you buy your meat.
- Salt/Pepper: Use this to your taste.
Recipe Step by Step
Bean Soup Instant Pot Recipe with SOAKED Beans
- Add all the soaked beans and raw ingredients to your instant pot/pressure cooker and pressure cook on HIGH for 5 minutes, followed by a quick release.
Bean Soup Instant Pot Recipe with UNSOAKED Beans
- Add your unsoaked beans and 8 cups of chicken stock to the instant pot/pressure cooker and pressure cook on HIGH for 60 minutes, followed by a quick release.
- Open the lid, add all the remaining raw ingredients to the cooked beans and chicken stock, then pressure cook on HIGH for another 5 minutes, followed by a quick release.
Alternative Cooking Methods
Dutch Oven
- Soak the Beans: Soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. (See Recipe Notes below for a quick soak method).
- Saute the Veggies: Heat a dutch oven (or large soup pot) over medium heat. Add in the olive oil, carrots, celery, and onion with just a pinch of salt until they begin to soften, about 5 minutes. Then, add in the garlic, cooking until fragrant for another minute. Add in the chicken stock and ham hocks. Strain the beans from the water and add them to the soup.
- Cook: If you are cooking on the stove, reduce heat to a simmer and cook uncovered for 3 hours.
- Skim the Fat: After the soup is done cooking, skim any fat from the top of the soup if desired. Remove the ham hocks, and shred any ham meat. Add the ham meat back to the soup, and discard the skin, bone, and any fat. Taste and season with salt and pepper.
- Serve: Serve warm immediately with your favorite bread or by itself.
Slow Cooker
- Add all the soaked beans and raw ingredients to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
Expert Tips
Quick Soak for Beans: If you don’t have time to soak your beans overnight, you can do a “quick soak” by cooking the beans in unsalted boiling water for 5 minutes, then covering, turning off the heat, and allowing them to sit for 1-2 hours.
FAQs
Store bean and ham hock soup leftovers in an airtight container in the refrigerator and eat within 1 week.
Leftovers can be frozen in an airtight container for at least 6 months.
More Delicious Soup Recipes
Instant Pot Broccoli Cheddar Soup
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Mixed Bean and Ham Hock Soup
Ingredients
- 20 ounce bag mixed dried beans
- 1 tablespoon olive oil
- 2 medium carrots, chopped
- 3 ribs of celery, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken stock
- 2 smoked ham hocks
- salt and pepper to taste
Equipment
Instructions
- In a large bowl, soak the dried beans in cold water for at least 12 hours, removing any debris that floats to the top. I usually soak mine for 24 hours. (See Recipe Notes below for a quick soak method)
- Heat a dutch oven (or large soup pot) over medium heat. Add in the olive oil, carrots, celery and onion with just a pinch of salt until they begin to soften, about 5 minutes. Add in the garlic, cooking until fragrant for another minute. Add in the chicken stock and ham hocks. Strain the beans from the water and add to the soup. Do not add in any more salt since the beans absorb the salt and can get too salty. I recommend seasoning with salt at the end of cooking.
- If you are cooking on the stove, reduce heat to a simmer and cook uncovered for 3 hours.
- After the soup is done cooking, skim any fat from the top of the soup if desired. Remove the ham hocks, and shred any ham meat. Add the ham meat back to the soup, discard the skin, bone and any fat. Taste and season for salt and pepper.
- Serve warm immediately. Will keep an an airtight container for 1 week.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Notes
- Add all the soaked beans and raw ingredients to your slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
Bean Soup Instant Pot Recipe with SOAKED Beans
- Add all the soaked beans and raw ingredients to your instant pot/pressure cooker and pressure cook on HIGH for 5 minutes, followed by a quick release.
Bean Soup Instant Pot Recipe with UNSOAKED Beans
- Add your unsoaked beans and 8 cups of chicken stock to the instant pot/pressure cooker and pressure cook on HIGH for 60 minutes, followed by a quick release.
- Open the lid, add all the remaining raw ingredients to the cooked beans and chicken stock, then pressure cook on HIGH for another 5 minutes, followed by a quick release.
70 Comments on “Mixed Bean and Ham Hock Soup”
I have made this several times!
My husband often requests I do up a pot and we use homemade stock (turkey broth today.)!
We eat what we can and freeze the rest.
I don’t use the enclosed packet of spices in the beans because they aren’t all natural ingredients. Add my own and always a few drops of chili oil as a kicker.
☆☆☆☆☆
Hi Cindy! Oh, this made me so happy! I loved reading this! I don’t like spice, but I bet my husband would LOVE your addition of chili oil! So clever!
A few days ago I harvested and shelled some beans. I hadn’t decided what to do with them until I saw the ham hocks at the store a couple days later. It was then that I went searching for a recipe to make soup.
I cannot say thank you enough for posting such a perfect and delicious recipe. It was better than advertised, which is saying something since all of the reviews that I saw raved about how good it is.
Oh my goodness! This totally made my day! Honored to have you making my recipes, Alan!
How much is one serving?
The entire recipe should make 6 servings in total Geralyn. Each serving works out to be about 1.5 cups each. I sure hope you like the soup!
How did Mom feed 6 people with a ham Bone , flour and water, potatoes, ? Some fresh Green Beans
We from Johnstown PA ( Don’t spit on the floor remember the Johnstown Flood.
We call it Pot Pie, no relations to the crusty recipe.
A bit of Ketchup.
Your in heaven. a small Gas stove, no measuring and Damn Miracles happened there.