Bean and Ham Hock Soup
🍴 Serves: 6
⏱️ Prep Time: 10 mins | Cook Time: 2.5 hours
✅ Ingredients:
1 lb ham hocks
1 lb dried white beans (such as navy beans or Great Northern beans), rinsed and soaked overnight
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 bay leaf
1 tsp dried thyme
1/2 tsp black pepper
8 cups chicken broth (or vegetable broth for a lighter option)
Salt, to taste (add after the soup is done cooking to avoid over-salting)
2 tbsp olive oil
Optional: Fresh parsley, chopped, for garnish
👨🍳 Instructions:
1. Prepare the Ham Hock:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the ham hocks and brown them on all sides for about 5-7 minutes. This will help bring out the flavor.
Once browned, remove the ham hocks and set them aside.
2. Sauté the Vegetables:
In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Add the garlic and sauté for an additional 1-2 minutes until fragrant.
3. Cook the Soup:
Add the soaked beans, bay leaf, thyme, black pepper, and chicken broth to the pot. Stir to combine.
Return the ham hocks to the pot, ensuring they are submerged in the liquid.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 2 hours, stirring occasionally, until the beans are tender and the ham hocks are fully cooked.
4. Shred the Ham:
After 2 hours, remove the ham hocks from the soup. Let them cool slightly before removing the meat from the bones and shredding it. Discard any skin, bones, and excess fat.
Return the shredded ham to the soup and stir to combine.
5. Final Seasoning:
Taste the soup and adjust the seasoning with salt and more black pepper if needed.
🍽️ To Serve:
Ladle the Bean and Ham Hock Soup into bowls. Garnish with fresh chopped parsley if desired.
📝 Tips:
Make it a meal: This soup is hearty enough to serve on its own, but you can pair it with a side of cornbread or crusty bread for an extra comforting touch.
Substitute for Ham Hocks: If you can’t find ham hocks, you can substitute with a smoked ham bone or diced ham for a similar smoky flavor.
Freeze for Later: This soup freezes well. Let it cool completely before storing in an airtight container for up to 3 months.
Enjoy this warm, flavorful Bean and Ham Hock Soup as a cozy and filling meal on a chilly day! 🍲🥄