BEAN AND HAM HOCK SOUP

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Bean and Ham Hock Soup Recipe

This hearty and flavorful soup is perfect for chilly days. The ham hocks add a smoky depth of flavor, while the beans provide a creamy, comforting texture.

Ingredients

  • 1 pound dried beans (such as navy, pinto, or great northern beans)
  • 2 smoked ham hocks (or a ham bone with meat)

  • 8 cups chicken stock (or water)
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 bay leaf

  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. PREPARE THE BEANS

  • Rinse the dried beans and remove any debris.
  • Soak the beans overnight in a large bowl of water. Drain and rinse before using.
    (Alternatively, use the quick soak method: Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and rinse.)

2. COOK THE HAM HOCKS

  • In a large pot or Dutch oven, add the ham hocks and chicken stock (or water).
  • Bring to a boil, then reduce heat and simmer for about 1 hour, partially covered. This will infuse the broth with smoky flavor.

3. ADD THE VEGETABLES AND BEANS

  • Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika to the pot.
  • Stir well and bring the soup back to a simmer.

4. SIMMER THE SOUP

  • Cover the pot and let the soup simmer on low heat for 2-3 hours, stirring occasionally.
  • Check the beans for tenderness; they should be soft and creamy when done.

5. SHRED THE HAM

  • Once the ham hocks are tender, remove them from the soup.
  • Let them cool slightly, then shred the meat off the bones, discarding the skin and bones.
  • Return the shredded meat to the pot.

6. SEASON AND SERVE

  • Remove the bay leaf and season the soup with salt and pepper to taste.
  • Garnish with fresh parsley and serve warm with crusty bread or cornbread.

Tips

  • For creamier soup: Use an immersion blender to blend a portion of the beans before adding the shredded ham back to the pot.

  • Add veggies: You can also include potatoes, kale, or spinach for more texture and nutrition.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

This bean and ham hock soup is the epitome of comfort food, packed with smoky, savory goodness! 🍲

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