Bean and Ham Hock Soup

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Ingredients

Main Ingredients:

  • 1 lb (450 g) dried beans (navy, great northern, or mixed beans)
  • 1–2 smoked ham hocks
  • 8 cups (2 liters) chicken stock or water
  • 1 large onion, diced
  • 2–3 carrots, diced
  • 2 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika (optional, for extra flavor)
  • Salt and black pepper to taste

Optional Add-ins:

  • 1 cup diced potatoes (for extra heartiness)
  • 1 cup canned diced tomatoes (for a tangy twist)
  • 1 tablespoon vinegar or lemon juice (to brighten flavors at the end)

Instructions

Step 1: Prep the Beans

  1. Sort and Rinse: Check the beans for any debris, rinse thoroughly under cold water.
  2. Soak the Beans:
    • Overnight soak: Place beans in a large bowl, cover with water, and let them sit overnight.
    • Quick soak: Boil beans in water for 2 minutes, turn off the heat, and let them sit for 1 hour. Drain and set aside.

Step 2: Sauté the Vegetables

  1. Heat a large pot or Dutch oven over medium heat.
  2. Add a small amount of oil or butter and sauté the diced onion, carrots, celery, and garlic until softened, about 5–7 minutes.

Step 3: Simmer the Soup

  1. Add the Ingredients:
    • Place the smoked ham hocks in the pot with the sautéed vegetables.
    • Add the soaked beans, chicken stock, bay leaf, thyme, and paprika.
  2. Bring to a Boil: Increase the heat to high and bring the soup to a boil.
  3. Simmer: Reduce the heat to low, cover, and let the soup simmer gently for 1.5–2 hours. Stir occasionally to prevent sticking.

Step 4: Finish the Soup

  1. Remove the Ham Hocks:
    • Take out the ham hocks and let them cool slightly.
    • Shred the meat from the bones, discarding the skin and bones, and return the meat to the soup.
  2. Season: Taste the soup and adjust with salt, pepper, and a splash of vinegar or lemon juice for brightness.
  3. Optional Add-ins: If using diced potatoes or canned tomatoes, add them in the last 30 minutes of cooking.

Serving Suggestions

Serve the soup hot, garnished with:

  • Fresh parsley or thyme.
  • Crusty bread, cornbread, or crackers on the side.

This soup is even better the next day as the flavors continue to meld. Enjoy your warm and comforting Bean and Ham Hock Soup! Let me know if you’d like any variations or substitutions!

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