There is nothing more that I enjoy than a good soup, this recipe for Pork Knuckle & Bean Soup is one of my favourites. It originates in Hungarian cuisine and is a classic, and personally, I can never get enough. One bowl is never enough for me, I can continue to eat it till I bursts.

It basically is a derivative of a peasant dish combining beans with smoked hock vegetables, paprika, etc. Nothing expensive or intricate, though the combinations produce a warm, tasty and comforting meal.

It does take time, and attention to prepare, though once you have perfected the preparation it is easy.

Pork Knuckle & Bean Soup

Written by - Kevin Kapusi Starow
This is an amazingly warm and hearty soup that will help you forget about the winter blues, one spoonful after another.
5 from 1 vote
Gluten Free
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Soup
Cuisine Hungarian
Servings 4
Difficulty Easy


  • Deep pot


  • 1 kg Smoked Pork Knuckle
  • ½ kg Kidney Beans - dried
  • 1 Carrot - large, peeled & diced
  • 4 Celery stalks - cleaned & diced
  • 2 Onion - peeled & diced fine
  • 1 Garlic - peeled & crushed, or grated
  • 3 tbls Flour - plain
  • 3 tbls Lard - or butter
  • 1 tbls Paprika - smoked
  • 2 Bay leaves
  • ½ bn Parsley - flat leaf, Washed & Chopped
  • Sour Cream


  • Cover the beans in water and allow to soak overnight, covered with cling film.
  • In a large pot, add the knuckle, and cover with water.
  • Bring to the boil, then reduce the heat to allow a gentle simmer, this will take about 110 minutes.
  • Once cooked, remove the meat from the liquid and allow to cool
  • Drain the beans, and add them to the knuckle stock, with the bay leaves, bring to the boil, then reduce to a simmer, and allow to cook our slowly.
  • Once the beans are part or half cooked, add the vegetables.
  • Add a liter or so more water, you require approximately 4 lt per 8 persons.
  • In a separate pan toast off the paprika over a medium heat.
  • Add the lard or butter, and allow to melt, then add the onion, & garlic and allow to cook out for several minutes.
  • Add the flour & stir in, a roux ball should form with the mixing. Cook out for several minutes, stirring consistently to avoid burning.
  • Add small ladleful’s of the knuckle liquid to the roux mix, stirring continuously to avoid lumps.
  • One the liquor has been incorporated, add another and repeat the process until the roux takes on a thick sauce consistency.
  • Add the roux mix to the soup and mix in well.
  • Allow to cook out till the beans and vegetables are cooked well.
  • Dice up the pork meat, and add, together with the parsley, to the soup for serving.
  • Serve accompanied by sour cream.


Serving suggestions for this hearty soup would be grilled rump with pistachio crust or arancini Milanese style, try them today.
Keyword hearty soup, smoked hock, winter warmers
Tried this recipe?Let us know how it was!

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