Mom’s Ham & Bean Soup Recipe

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When I was a child, my mother would make a ham & bean soup that we all loved; we called it “ham hocks & beans”, and we all ate our fill when she made it. I’m not sure where she got her recipe, but she gave it to me several years ago, and I am sharing it with you.


  • 1 package smoked ham hocks (usually 2 in a package)
  • 2 lbs uncooked pinto beans
  • 2 large cans stewed tomatoes
  • 1 medium white onion, diced
  • Salt


  • Put ham hocks in a 5-quart pot and fill with enough water to cover them
  • Boil for 1/2 hour
  • Dump the water to drain the fat, keep ham hocks in pot
  • Fill pot with with water
  • Add tomatoes & onions
  • Bring to slow to medium boil for 45-60 minutes
  • Prepare beans by washing them well with clear water
  • Add beans to pot, bring to a boil
  • Reduce to a simmer/low boil; the water should be barely moving on top
  • Stir frequently, every 15 minutes or so
  • Cook 3-4 hours, until beans are soft, keeping the pot covered with a small air opening (sometimes need to add water while cooking to keep it 1/4″ to 1/2″ from top of pot)
  • Salt to taste
  • Ham hocks should fall apart; remove fat and bones


  • Serve with corn bread.
  • Enjoy!


  • If you want more meat in the soup, add some smoked ham while boiling

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