Description
Warm up with this hearty Bean and Ham Hock Soup, featuring tender beans and smoky ham hocks simmered to perfection. This comforting dish is perfect for chilly days and is great for meal prep!
Ingredients
Scale
- 1 pound dried white beans (navy, cannellini, or great northern)
- 2 smoked ham hocks
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth (or water)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon apple cider vinegar or lemon juice (optional)
Instructions
- Prepare the Beans:
- Soak the beans: Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. Alternatively, for the quick-soak method, boil the beans for 1-2 minutes, then remove from heat and let them soak for 1 hour before draining and rinsing.
- Cook the Soup:
- Sauté the vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add ham hocks and seasonings: Place the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika if using. Pour in the broth, ensuring the ingredients are covered. Bring to a boil.
- Simmer the soup: Reduce heat to low, cover, and simmer for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed.
- Finish the Soup:
- Shred the ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and excess fat. Shred the meat and return it to the soup.
- Season the soup: Taste and season with salt and pepper. Add a splash of apple cider vinegar or lemon juice for brightness, if desired.
- Serve:
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Notes
- Thicker Soup: For a thicker consistency, mash some beans against the pot’s side or blend a portion and stir it back in.
- Storage: This soup stores well, tasting even better the next day. Keep leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours