Bean and Ham Hock Soup

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

Bean and Ham Hock Soup

Ingredients:

• 1 pound dried beans (like navy or great northern), soaked overnight and drained
• 1-2 smoked ham hocks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth (or vegetable broth)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Vegetables:
   • In a large pot, heat the olive 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 Hock and Beans:
   • Add the soaked and drained beans, ham hocks, chicken broth, thyme, and bay leaf. Bring the mixture 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. Stir occasionally.
4. Remove Ham Hock:
   • Once cooked, remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones and return the meat to the soup. Discard the bones and skin.
5. Season and Serve:
   • Taste the soup and adjust seasoning with salt and pepper. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Enjoy!

This bean and ham hock soup is warm, comforting, and full of flavor—perfect for chilly days! Serve with crusty bread for a complete meal.