When I think of comfort in a bowl, ham hock and vegetable soup is one of the first recipes that comes to mind. There’s something deeply nostalgic about the way the smoky flavor of the ham hock infuses the broth, blending beautifully with a medley of tender vegetables.
It’s hearty, soul-soothing, and feels like a warm hug on a cold day. I usually make this when I’ve got leftover ham or when I’m craving something rustic and nourishing.
It’s simple to prepare but tastes like it simmered all day—which, honestly, is part of the magic. Let me walk you through how I make this cozy classic from scratch.
What Is A Ham Hock?
A ham hock is the joint that connects the pig’s foot to the leg. It contains a lot of connective tissue and is rich in flavor. I like to use it in soups and stews for extra depth.
The meat is tough, so it benefits from slow cooking. It adds a smoky, savory taste to dishes. I always find it perfect for making broths.
How To Use A Ham Hock In Soup?
To use a ham hock in soup, start by adding it to your pot with enough water or broth to cover it. Bring it to a boil, then reduce the heat and simmer for about 1.5 to 2 hours. This will allow the flavors to develop and the meat to become tender.
Once the ham hock is cooked, remove it from the pot. Shred the meat and discard the bones. Return the shredded ham to the soup.
This adds a rich, smoky flavor to the broth. You can also use the ham hock for extra flavor by adding it early on in the cooking process with vegetables or beans.
How To Make Ham Hock And Vegetable Soup?
Recipe Time
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Course: Main Course / Dinner
Cuisine: Southern American / Comfort Food
Yield: Serves 6 hearty bowls
Equipment Needed
- Large stockpot or Dutch oven
- Sharp knife
- Chopping board
- Wooden spoon
- Ladle
Ingredients
- 1 large smoked ham hock
- 8 cups water or low-sodium chicken broth
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional: chopped parsley for garnish
Instructions
Step 1: Sear The Ham Hock
I start by heating olive oil in a large stockpot over medium-high heat. I sear the ham hock for a few minutes on each side until the outside gets that golden, smoky crust. This step boosts flavor.
Step 2: Sauté Aromatics
I add onions, garlic, celery, and carrots to the pot and stir for about 5–6 minutes until they begin to soften. The base of the soup starts to smell absolutely divine here.
Step 3: Add Broth And Simmer
I pour in the water or chicken broth and stir in the diced tomatoes, bay leaf, and thyme. Then I add the ham hock back into the pot. I bring everything to a boil, then reduce to a gentle simmer. I cover and let it cook for 1.5 to 2 hours until the ham hock becomes tender and the flavors blend beautifully.
Step 4: Add The Vegetables
Once the ham is tender, I add the potatoes, zucchini, and green beans. I continue simmering uncovered for another 30 minutes until the veggies are soft and the soup thickens slightly.
Step 5: Shred The Ham
I remove the ham hock from the pot, shred the meat off the bone, and return the meat to the soup. I discard the bone and any tough skin.
Step 6: Season And Serve
I taste and adjust the seasoning with salt and pepper. I ladle the soup into bowls and sprinkle with fresh parsley before serving.
Nutrition Facts Of Ham Hock And Vegetable Soup
- Calories: 320
- Protein: 20 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Fat: 15 g
- Saturated Fat: 4 g
- Sodium: 780 mg
Serving Suggestions Of Ham Hock And Vegetable Soup
With Crusty Bread
I love pairing this soup with a thick slice of rustic bread or a warm cornbread muffin. It makes the meal feel extra cozy.
Light Salad On The Side
A simple green salad with a tangy vinaigrette balances the richness of the soup.
Wine Pairing
If I’m feeling fancy, I’ll pour a glass of Pinot Noir or a dry Riesling to complement the smoky ham.
Tips And Variations Of Ham Hock And Vegetable Soup
Swap The Veggies
I sometimes toss in spinach or kale at the end for extra greens. Sweet potatoes can replace regular potatoes for a twist.
Spice It Up
A pinch of red pepper flakes or smoked paprika adds a nice kick.
Make It Thicker
For a thicker consistency, I mash a few of the potatoes directly in the pot.
Storage
Leftovers taste even better the next day. I store them in the fridge for up to 4 days or freeze for up to 3 months.
What Can Replace Ham Hock In Soup?
If you need a ham hock replacement in soup, you can use smoked turkey leg or bacon for a similar flavor. Another option is a smoked sausage, like kielbasa.
If you’re looking for something vegetarian, try adding liquid smoke or smoked paprika to give that smoky taste. You can also use a bit of chicken broth with a dash of ham-flavored seasoning.
Conclusion
This ham hock and vegetable soup is more than just a recipe—it’s a memory, a hug in a bowl, and a hearty meal I can count on.
The smoky ham hock, the medley of colorful veggies, and the long simmer make it one of my most cherished dishes.
Whether you’re chasing comfort on a cold night or just craving something soulful, this bowl has you covered.
Ham Hock And Vegetable Soup
Equipment
- Large stockpot or Dutch oven
- Sharp knife
- Chopping board
- Wooden spoon
- Ladle
Ingredients
- 1 large smoked ham hock
- 8 cups water or low-sodium chicken broth
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 large onion diced
- 2 garlic cloves minced
- 2 medium potatoes diced
- 1 zucchini chopped
- 1 cup green beans trimmed and chopped
- 1 can 14 oz diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional: chopped parsley for garnish
Instructions
Step 1: Sear The Ham Hock
- I start by heating olive oil in a large stockpot over medium-high heat. I sear the ham hock for a few minutes on each side until the outside gets that golden, smoky crust. This step boosts flavor.
Step 2: Sauté Aromatics
- I add onions, garlic, celery, and carrots to the pot and stir for about 5–6 minutes until they begin to soften. The base of the soup starts to smell absolutely divine here.
Step 3: Add Broth And Simmer
- I pour in the water or chicken broth and stir in the diced tomatoes, bay leaf, and thyme. Then I add the ham hock back into the pot. I bring everything to a boil, then reduce to a gentle simmer. I cover and let it cook for 1.5 to 2 hours until the ham hock becomes tender and the flavors blend beautifully.
Step 4: Add The Vegetables
- Once the ham is tender, I add the potatoes, zucchini, and green beans. I continue simmering uncovered for another 30 minutes until the veggies are soft and the soup thickens slightly.
Step 5: Shred The Ham
- I remove the ham hock from the pot, shred the meat off the bone, and return the meat to the soup. I discard the bone and any tough skin.
Step 6: Season And Serve
- I taste and adjust the seasoning with salt and pepper. I ladle the soup into bowls and sprinkle with fresh parsley before serving.
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.