BEAN AND HAM HOCK SOUP

 

Here's a rich and flavorful Bean and Ham Hock Soup recipe—perfect for a hearty, soul-warming meal:

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Bean and Ham Hock Soup

Ingredients:

• 1 lb dried navy beans (or great northern or pinto), rinsed and soaked overnight or quick-soaked
• 1–2 smoked ham hocks
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 8 cups water or low-sodium chicken broth
• Salt and black pepper to taste
• Optional: a splash of vinegar or hot sauce for serving

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Instructions:

1. Prepare the beans: Drain and rinse soaked beans. Set aside.

2. Sauté aromatics: In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add onion, carrot, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook 1 minute more.

3. Add ham hock and beans: Place ham hock(s) in the pot. Add beans, bay leaf, thyme, and pour in the water or broth.

4. Simmer: Bring to a boil, then reduce heat and cover. Simmer gently for 1.5 to 2 hours, until beans are tender and ham hock meat is falling off the bone.

5. Shred the meat: Remove ham hocks, discard skin and bones, and shred meat. Return meat to the pot.

6. Final seasoning: Taste and season with salt and pepper as needed. (Ham hocks are salty, so wait until the end to add salt.)

7. Serve: Ladle into bowls and serve hot. Add a dash of vinegar or hot sauce for brightness if desired.

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Would you like a crockpot version or ideas for what to serve it with?