𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?

Bean and Ham Hock Soup is a hearty, flavorful dish that’s perfect for a cozy meal. The beans simmer with the smoky, rich ham hock, creating a savory broth that’s just packed with comfort. Here’s a simple recipe to make it:

Bean and Ham Hock Soup

Ingredients:

• 1-2 ham hocks (about 1-2 pounds total)
• 1 pound dried beans (such as navy beans, pinto beans, or Great Northern beans), soaked overnight and drained
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 6 cups chicken broth (or water, for a lighter version)
• Salt, to taste (after tasting, as the ham will add some saltiness)
• Optional: 1 teaspoon smoked paprika (for extra smokiness)
• Fresh parsley for garnish (optional)

Instructions:

1. Prepare the ham hock: In a large pot or Dutch oven, add the ham hocks and cover them with about 6 cups of chicken broth or water. Bring to a simmer over medium heat.

2. Simmer the ham hocks: Let the ham hocks cook for about 1 1/2 to 2 hours, or until the meat is tender and easily pulls away from the bone. You can also cook the ham hocks in a slow cooker for about 6-7 hours on low.

3. Add the beans: Once the ham hocks are tender, add the soaked beans to the pot. Stir in the diced onion, garlic, carrots, celery, bay leaf, thyme, black pepper, and smoked paprika (if using). Bring everything back to a simmer.

4. Cook the soup: Let the soup simmer for another 1 1/2 to 2 hours, or until the beans are tender and the flavors have melded together. If you’re using a slow cooker, cook for 6-8 hours on low, or 3-4 hours on high.

5. Shred the ham: Once the soup is done cooking, remove the ham hocks from the pot. Use two forks to shred the meat off the bones, discarding any fat and bones. Return the shredded ham to the soup and stir well.

6. Season to taste: Taste the soup and add salt, if needed (remember, the ham hocks may add enough salt already). You can also add more pepper or a dash of hot sauce for a bit of kick.

7. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve with cornbread or crusty bread on the side for a complete meal.

Tips:

• If you don’t have time to soak the beans overnight, you can use the “quick soak” method: Bring the beans to a boil in a pot of water, boil for 2 minutes, then remove from heat and let them sit, covered, for 1 hour before draining and using.
• Feel free to adjust the veggies based on what you have—add in potatoes, parsnips, or even a bit of kale for extra flavor and nutrition.

This soup is filling, flavorful, and perfect for cooler weather. The smoky ham hock adds so much depth to the broth, making it irresistible. Would you like any variations or suggestions for sides to serve with it?