Bean and Ham Hock Soup
Warm, cozy, and downright delightful, this Bean and Ham Hock Soup is a comforting classic that's rich in flavors and perfect for busy days.
Ingredients
Main ingredients
- 1 pound dry beans (cannellini, navy, or your choice) Soak overnight or for at least 6 hours
- 1 piece ham hock Main flavor component
- 1 large onion, diced
- 2 pieces carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced Add at the end of sautéing
- 6 cups low-sodium chicken stock Can use homemade stock
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste Salt and pepper
- as needed Olive oil For sautéing vegetables
Instructions
Preparation
- Soak your beans overnight or for at least 6 hours in cold water. Rinse and drain before using.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until tender, about 5-7 minutes. Add minced garlic for the last minute.
- Add the ham hock, soaked beans, chicken stock, thyme, and bay leaf to the pot. Bring to a simmer.
Cooking
- Cover the pot and let simmer on low heat for about 1.5 to 2 hours until beans are tender.
- Once tender, remove the ham hock and let it cool slightly. Shred the meat from the bone and return it to the soup. Season generously with salt and pepper.
Serving
- Ladle the soup into bowls and optionally garnish with fresh parsley or hot sauce.
Notes
If you forgot to soak your beans overnight, you can boil them in water for 2 minutes, then let sit for an hour to quick-soak. For a thicker soup, mash it with a potato masher after simmering.