Savory Bean Soup

 Made  times

"White beans and ham hocks are the base for this comforting soup. Make a pot of this wave 2 dish on the weekend, and enjoy the leftovers all week."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 10 m servings 267 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Rinse dry beans. Soak beans overnight in 6 cups water in a covered 4- to 6-quart Dutch oven. (Or bring beans and water to boiling. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.)
  2. Drain and rinse beans. Add 6 cups fresh water and ham bone or pork hocks to same pan. Bring to boiling. Reduce heat and simmer for 1 hour.
  3. Remove ham bone or pork hocks. When cool enough to handle, cut meat off bones. Discard bones and coarsely chop meat. Return meat to pan. Add thyme or sage, if desired. Add onion, seasoned salt, celery salt, pepper, and garlic powder.
  4. Return to boiling. Reduce heat and simmer for 45 to 60 minutes or till beans are tender.


  • Make-Ahead Tip
  • Refrigerate prepared soup, covered, up to 2 days. Heat through to serve.
  • See more from The Sonoma Diet.



Other stories that may interest you