Budget Lentil Soup with White Beans and Ham Hock

Name: Budget Lentil Soup with White Beans and Ham Hock
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 large (about 1 lb) (450 g) smoked ham hock; 1½ cups (290 g) dried brown lentils, rinsed and picked through; 1 cup (190 g) dried white beans (cannellini or great northern), rinsed and picked through; 8 cups (1920 ml) low-sodium chicken broth; 2 cups (480 ml) water; 1 large (200 g) yellow onion, diced (about 1.5 cups); 4 cloves (20 g) garlic cloves, minced; 2 medium (200 g) carrot, diced (about 1 cup); 2 stalks (140 g) celery stalks, diced (about ¾ cup); 2 leaves bay leaves; 3 sprigs fresh thyme sprigs (optional); to taste kosher salt; to taste black pepper, freshly ground; ½ teaspoon (2½ ml) hot sauce (Frank's RedHot or similar) (optional)

From the MyKitchenBank Kitchen

A hearty, budget-friendly Southern-style soup built on smoky ham hock, earthy brown lentils, and creamy white beans. Long, slow simmering coaxes deep savory flavor from an inexpensive cut of meat, while aromatics and a touch of hot sauce add complexity. This is stick-to-your-ribs comfort food that fills a pot and improves with time.

Prep: 15 min
Cook: 1 hr 45 min
Total: 2 hr
Makes: About 10 cups (2.4 L), serving 8

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Ingredients

8 servings

1 large (about 1 lb) (450 g) smoked ham hock
1½ cups (290 g) dried brown lentils, rinsed and picked through
1 cup (190 g) dried white beans (cannellini or great northern), rinsed and picked through
8 cups (1920 ml) low-sodium chicken broth
2 cups (480 ml) water
1 large (200 g) yellow onion, diced (about 1.5 cups)
4 cloves (20 g) garlic cloves, minced
2 medium (200 g) carrot, diced (about 1 cup)
2 stalks (140 g) celery stalks, diced (about ¾ cup)
2 leaves bay leaves
3 sprigs fresh thyme sprigs (optional)
to taste kosher salt
to taste black pepper, freshly ground
½ teaspoon (2.5 ml) hot sauce (Frank's RedHot or similar) (optional)

Equipment (5)

Large pot or Dutch oven (5-quart minimum)
Wooden spoon or ladle
Fine-mesh strainer or colander
Measuring cups and spoons
Cutting board and knife

Steps

Before you start

Rinse dried lentils and beans; pick through them for small stones or debris
Trim any excess skin or surface fat from the ham hock if desired
Have a large pot (at least 5-quart) ready; this recipe makes a substantial batch

1
Start the ham hock
- Place the ham hock in a large 5-quart pot or Dutch oven.
- Cover with the water and chicken broth (total 10 cups / 2.4 L).
- Bring to a rolling boil over high heat, about 8–10 minutes.
- Once boiling, reduce heat to medium-low and simmer gently for 20 minutes to render some fat and begin developing the broth base.
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Ready when: Liquid reaches a gentle simmer with occasional bubbles breaking the surface
Tip: Starting the ham hock first gives it time to render fat and deeply flavor the broth before adding beans.
2
Sauté the aromatics
- While the ham hock simmers, heat a small skillet over medium heat or use the edge of your pot if it's wide enough.
- Add the diced onion, carrot, and celery.
- Sauté for 5–6 minutes, stirring occasionally, until the onion is translucent and softened.
- Add the minced garlic in the last minute, stirring constantly, until fragrant (about 30 seconds).
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Ready when: Onion is translucent; garlic is fragrant and light golden
Tip: Cooking aromatics separately first prevents them from being overcooked by the long bean simmer.
3
Add aromatics and beans to broth
- After the ham hock has simmered for 20 minutes, add the sautéed vegetables (onion, carrot, celery, garlic), the rinsed brown lentils, and the rinsed white beans directly to the pot.
- Stir well to distribute evenly throughout the broth.
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Ready when: All ingredients are submerged and well combined
Tip: Stir gently to avoid breaking up the softened vegetables.
4
Add herbs and return to boil
- Add the 2 bay leaves and the fresh thyme sprigs (if using).
- Increase the heat to medium-high and bring the soup back to a gentle boil, stirring occasionally.
- Once it reaches a boil, reduce the heat to medium-low so that the soup maintains a gentle, steady simmer with occasional bubbles rising to the surface.
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Ready when: Soup reaches a boil with large bubbles breaking the surface
Tip: Don't let it boil vigorously or the broth will become cloudy and the vegetables may break apart.
5
Simmer until beans are tender
- Reduce heat to medium-low and simmer the soup uncovered for 70–80 minutes, stirring occasionally (every 15–20 minutes) to ensure even cooking and to prevent sticking on the bottom.
- The lentils will soften first (around 30–40 minutes); the white beans will take longer, until they are completely tender and easily crushed between two fingers.
- The ham hock should be very tender and the meat nearly falling from the bone.
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Ready when: Both lentils and white beans are very soft and break apart easily when pressed with a spoon; ham hock meat is fall-apart tender
Tip: If using a gas stove, place a diffuser under the pot to prevent scorching on the bottom during the long simmer.
6
Remove ham hock and shred meat
- Using tongs or a slotted spoon, carefully remove the ham hock from the soup and place it on a cutting board.
- Let it cool for 2–3 minutes until safe to handle.
- Discard the bones and any tough cartilage.
- Shred or chop the meat into bite-sized pieces (about ¼ to ½ inch).
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Ready when: Meat is cool enough to handle and separates cleanly from the bone
Tip: Reserve any gelatinous bits (connective tissue) from around the bone; they add body and richness to the soup.
7
Return meat and season
- Return the shredded ham meat to the pot and stir to distribute evenly.
- Remove the bay leaves and thyme sprigs (if used).
- Taste the soup and add kosher salt and freshly ground black pepper to your preference.
- If desired, add up to ½ teaspoon of hot sauce for a gentle kick, stirring it in well.
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Ready when: Soup is evenly seasoned and hot
Tip: Taste before adding hot sauce; the ham provides plenty of salt, so you may only need a pinch more.
8
Serve hot
- Ladle the soup into bowls and serve immediately.
- The soup should be steaming and rich, with tender lentils, soft beans, and shredded ham throughout.
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Ready when: Soup is piping hot and ready to eat
Tip: Offer cornbread, crackers, or crusty bread on the side to soak up the flavorful broth.

Good to know

Tips

Dried beans and lentils are among the cheapest proteins; buying them in bulk slashes the cost per serving. Ham hocks are an inexpensive cut that yields incredible flavor—ask your butcher if they have any older or marked-down hocks.
Don't skip the gentle simmer at step 1; that 20-minute head start on the ham hock lets it render fat and infuse the broth before the beans and lentils go in. This is what makes the soup taste deep and savory rather than just like hot water.
If your soup is too thick after a day or two of storage, stir in ½ to 1 cup of broth when reheating. If it's too thin, simmer it uncovered for 10–15 minutes to reduce it.

Make ahead

Prepare the soup 1–2 days ahead and store it in the refrigerator in an airtight container. The flavor deepens as it sits. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming throughout (about 10 minutes). You may thin it with a little extra broth if it thickens overnight.

Storage & reheating

Room temp: not recommended (beans and ham can spoil quickly). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or bag. To reheat from frozen, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat.

Substitutions

dried white beans (cannellini or great northern) → Great Northern beans or cannellini beans, or even 1 can (15 oz / 425 g) of canned white beans, drained and rinsed (reduce cook time by 30–40 minutes if using canned). Canned beans are a budget-friendly shortcut that saves time; reduce the overall simmer time to about 40–50 minutes once all ingredients are in the pot.
dried brown lentils → Green (French) lentils, though they hold their shape better and may stay slightly firmer than brown lentils. Brown lentils break down slightly, creating a thicker, creamier consistency; green lentils will give you more whole pieces.
low-sodium chicken broth → Vegetable broth or water (plus an extra bouillon cube for depth). Vegetable broth works fine and keeps the soup vegetarian if the ham is omitted; water alone will be milder but still tasty with the ham.
smoked ham hock → 2 cups (100 g) of chopped ham, or 4–6 oz (115–170 g) of bacon or salt pork. If using pre-cooked ham, add it at the end so it doesn't dry out; skip the initial 20-minute simmer with just broth.