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Bean and Ham Hock Soup

A cozy and comforting soup made with protein-rich beans, savory ham hocks, and a blend of spices, perfect for busy days.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried beans (navy or great northern) You can use other types of beans as well.
  • 1 piece smoked ham hock Can substitute with smoked turkey or bacon for a different flavor.
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken broth Can substitute with water.
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste Salt
  • to taste Pepper
  • optional Chopped parsley or fresh spinach for garnish Use as a garnish for serving.

Method
 

Preparation
  1. Soak the dried beans overnight in water or use a quick soak method by boiling them for 5 minutes, then letting them sit for 1 hour.
  2. In a large pot, heat a drizzle of olive oil over medium heat and sauté the diced onion, garlic, carrots, and celery until soft, about 5-7 minutes.
Cooking
  1. Stir in the soaked (and drained) beans and the smoked ham hock.
  2. Pour in the chicken broth (or water) and add the thyme, bay leaf, salt, and pepper.
  3. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 2 hours.
  4. Once the beans are tender and the ham is falling off the bone, remove the ham hock, shred the meat, and return it to the pot.
  5. Stir the soup well and adjust the seasoning as needed.
Serving
  1. Serve hot, garnished with chopped parsley or fresh spinach if desired.

Notes

Slow simmering enhances the flavor of the soup. This soup freezes well for up to 3 months. Consider different bean combinations for variety.