Here’s a hearty and flavorful recipe for Bean and Ham Hock Soup! This dish is full of smoky, savory flavors and is perfect for a cozy meal. The ham hocks infuse the soup with rich, meaty goodness, while the beans become creamy and tender.
🍲 Bean and Ham Hock Soup Recipe
🥄 Ingredients:
- 1 lb dried beans (such as navy beans, great northern beans, or a mix)
- 2 ham hocks (or a smoked ham bone, if preferred)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth (or vegetable broth)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional for extra smoky flavor)
- Salt and pepper, to taste
- 1 tablespoon vinegar (optional, helps brighten the flavor)
- Fresh parsley or thyme for garnish (optional)
👩🍳 Instructions:
- Prepare the Beans:
- Rinse the dried beans thoroughly and remove any debris. Place them in a large bowl and cover with water. Let them soak for at least 6 hours or overnight. If you’re short on time, you can use the quick soak method by bringing them to a boil, then letting them sit off the heat for 1 hour before draining.
- Cook the Vegetables:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
- Add Garlic and Spices:
- Stir in the minced garlic, dried thyme, smoked paprika (if using), and season with a pinch of salt and pepper. Cook for another 1-2 minutes until the garlic becomes fragrant.
- Add Ham Hocks and Broth:
- Add the soaked and drained beans to the pot, along with the ham hocks and chicken broth. Toss in the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for about 1.5 to 2 hours or until the beans are tender and the meat starts to fall off the ham hocks.
- Shred the Ham:
- Once the beans are cooked and the ham hocks are tender, remove the ham hocks from the soup. Let them cool for a few minutes, then shred the meat off the bone and return the shredded ham to the pot. Discard the bones and any excess fat.
- Adjust the Flavor:
- Taste the soup and adjust the seasoning with more salt, pepper, or a tablespoon of vinegar for added brightness. If you like your soup thicker, you can mash a few of the beans with the back of a spoon or use an immersion blender to blend part of the soup.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve with crusty bread or cornbread for a complete meal.
Tips:
- Add some greens: You can stir in some chopped kale or spinach towards the end of cooking for added nutrition and color.
- Make it spicy: Add a dash of hot sauce or some red pepper flakes for a spicy kick.
- Slow Cooker Option: After sautéing the veggies and adding the seasonings, transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the beans are tender and the ham is falling off the bone.
This Bean and Ham Hock Soup is the ultimate comfort food—rich, filling, and full of flavor. Perfect for cold days or anytime you’re craving something hearty and delicious!
Would you like any ideas for sides or bread to serve alongside this soup?