A steaming bowl of bean and ham hock soup is the perfect way to warm up on chilly days. This timeless dish is packed with rich flavors, tender beans, and smoky ham hock that creates a deeply satisfying experience. The slow simmering process allows the ingredients to meld beautifully, making this soup a true comfort food. Not only is it delicious, but it’s also a nutritious and protein-packed meal that can be enjoyed for lunch or dinner. Follow this easy yet flavorful recipe to prepare a homemade bean and ham hock soup that will leave everyone craving for more.
Ingredients:
- 1 large smoked ham hock
- 2 cups dried white beans (navy, great northern, or cannellini)
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- Salt to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Beans: Rinse the dried beans under cold water, removing any debris or damaged beans. Soak them overnight in water for faster cooking. If short on time, use the quick soak method by boiling them for 2 minutes, then letting them sit for an hour before draining.
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for 5 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Add Ham Hock and Seasonings: Place the smoked ham hock in the pot, followed by the soaked and drained beans. Pour in chicken or vegetable broth along with 2 cups of water. Add the bay leaf, dried thyme, black pepper, and smoked paprika for an extra depth of flavor.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 2.5 hours, stirring occasionally. The beans should become tender, and the ham hock should release its rich smoky flavor into the soup.
- Shred the Ham: Once the ham hock is fully cooked and tender, remove it from the pot and place it on a cutting board. Shred the meat using two forks, discarding the bone and excess fat. Return the shredded ham to the soup and stir well.
- Adjust Seasonings: Taste the soup and add salt if needed. Keep in mind that the ham hock already contains salt, so adjust accordingly. If the soup is too thick, add a bit more water or broth to reach the desired consistency.
- Serve and Enjoy: Remove the bay leaf and ladle the hot soup into bowls. Garnish with freshly chopped parsley for a touch of freshness. Serve with crusty bread or cornbread for a complete meal.