Oh yes, White Bean and Ham Hock Soup — a classic, hearty, and soul-warming dish packed with smoky, savory goodness and creamy beans. Here’s a traditional recipe that brings all those flavors together beautifully:
White Bean and Ham Hock Soup
Ingredients:
-
1 large smoked ham hock (about 1 to 1.5 lbs)
-
1 lb dried white beans (like Great Northern or cannellini), soaked overnight and drained
-
1 large onion, diced
-
2-3 carrots, diced
-
2 celery stalks, diced
-
3 cloves garlic, minced
-
6 cups chicken broth (or enough to cover ingredients)
-
2 bay leaves
-
1 teaspoon dried thyme (or 1 tablespoon fresh)
-
Salt and freshly ground black pepper to taste
-
2 tablespoons olive oil or butter
-
Fresh parsley, chopped (for garnish)
Instructions:
-
Prepare beans:
If you haven’t soaked your beans overnight, do a quick soak by boiling them for 5 minutes then letting them sit for 1 hour before draining. -
Sauté vegetables:
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook 1 minute more. -
Add ham hock and beans:
Add the ham hock, drained beans, bay leaves, thyme, and chicken broth to the pot. Bring to a boil. -
Simmer:
Reduce heat to low, cover, and let simmer for about 2 to 3 hours, or until beans are tender and meat is falling off the bone. -
Shred meat:
Remove the ham hock and let cool slightly. Remove the meat from the bone, shred or chop it, and discard the bone and any excess fat. Return the meat to the soup. -
Season:
Taste and season with salt and pepper as needed. -
Serve:
Ladle soup into bowls and garnish with fresh parsley.