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Ham Hock and Bean Soup

A rich and hearty soup that warms the soul, perfect for cold nights and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece Ham hock
  • 2 cups dried beans, soaked overnight (such as navy or great northern)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Begin by rinsing the soaked beans under cold water and set them aside.
  2. In a large pot over medium heat, add a little oil and sauté the chopped onion, carrots, and celery until softened, about 5 minutes.
  3. Add the minced garlic to the pot and sauté for an additional minute.
Cooking
  1. Mix in the ham hock, soaked beans, broth, thyme, and bay leaf. Bring everything to a gentle boil.
  2. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the beans are tender.
  3. Remove the ham hock, shred the meat, discard the bone, and stir the shredded meat back into the soup.
  4. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and finish with fresh parsley.

Notes

For added flavor, consider adding a splash of lemon juice or a dash of hot sauce. If short on time, you can use canned beans. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.