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Smoky red bean & ham hock soup


  • Soak the beans in plenty of cold water overnight. When ready, drain well and put in a very large heavy-bottomed pot.
  • Add the ham hocks with the onion, carrots, swedes, celery, thyme, bay leaves and ground pepper. Pour in the stock and bring to the boil.
  • Then turn down the heat and very gently simmer for about 1-1¼ hours until the ham is almost falling off the bones. Remove the hocks and chop the meat, when cool enough to handle, discarding the fat, sinew and bones.
  • Taste the soup for seasoning and mash with a potato masher (available in our online shop).
  • Then return the chopped ham. Stir well and cook for about 5 mins.
  • Serve the soup with parsley sprinkled on top.
  • nb. If you prefer a thinner soup, add a little more stock or water.


  • 2 cups dried kidney beans
  • 2-3 smoked ham hocks
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 swedes, diced
  • 2 celery stalks, diced
  • 2 fresh thyme sprigs
  • 2 bay leaves, diced
  • sea salt & freshly ground pepper
  • 2 litres chicken stock
  • 2-3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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