White Bean and Ham Hock Soup with Arugula and Corn

Name: White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried small white beans such as navy or Great Northern; 1 lb smoked ham hocks; 1/4 cup bacon drippings (from 1/2lb bacon) or olive oil; 2 cups chopped onion; 2 tablespoons minced garlic; 1 lb tomatoes, peeled, seeded, and diced; 4 fresh thyme sprigs; 8 cups chicken broth; 3 tablespoons unsalted butter; 1 garlic clove, minced; 3 cups 3/4-inch cubes corn bread; 1 lb arugula, coarse stems removed; Tabasco to taste

Servings: persons

1 lb dried small white beans such as navy or Great Northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon) or olive oil
2 cups chopped onion
2 tablespoons minced garlic
1 lb tomatoes, peeled, seeded, and diced
4 fresh thyme sprigs
8 cups chicken broth
3 tablespoons unsalted butter
1 garlic clove, minced
3 cups 3/4-inch cubes corn bread
1 lb arugula, coarse stems removed
Tabasco to taste

1
Soak beans in cold water to cover overnight (8 hours).
2
Drain and rinse well.
3
Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour.
4
Reserve 4 cups cooking liquid and drain ham hocks.
5
Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened.
6
Add tomatoes and thyme and cook, stirring, 1 minute.
7
Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
8
Preheat oven to 375F.
9
Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan.
10
Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
11
Remove ham hocks and shred meat.
12
Return meat to soup and stir in arugula.
13
Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes.
14
Season with salt, pepper, and Tabasco.
15
Serve soup topped with croutons.

1715

kcal

Calories

Fat

115

Carbs

195

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb dried small white beans such as navy or Great Northern, 1 lb smoked ham hocks, 1/4 cup bacon drippings (from 1/2lb bacon) or olive oil, 2 cups chopped onion, and more.

Yes, White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions