Bean and Ham Hock Soup

Here’s a hearty recipe for Bean and Ham Hock Soup that’s perfect for a comforting meal!

Bean and Ham Hock Soup Recipe

Ingredients

• 1 lb dried beans (such as navy or great northern), soaked overnight and drained
• 1-2 smoked ham hocks
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken or vegetable broth
• 1 tsp thyme (dried or fresh)
• 1 bay leaf
• Salt and pepper, to taste
• Optional: chopped parsley for garnish

Instructions

1. Prepare the Soup Base:
   • In a large pot or Dutch oven, heat a little oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add Ham Hocks and Beans:
   • Add the soaked beans, ham hocks, broth, thyme, and bay leaf. Bring to a boil.
3. Simmer the Soup:
   • Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart.
4. Shred the Ham:
   • Remove the ham hocks from the soup. Let them cool slightly, then shred the meat and return it to the pot. Discard the bones and any excess fat.
5. Season and Serve:
   • Taste the soup and add salt and pepper as needed. Remove the bay leaf before serving. Garnish with chopped parsley if desired.

Enjoy!

This Bean and Ham Hock Soup is hearty and full of flavor—perfect for chilly days! Serve with crusty bread for a complete meal.