Description
A hearty and comforting soup made with beans, smoked ham hock, vegetables, and aromatic herbs, simmered slowly for a rich and savory flavor.
Ingredients
- 1 smoked ham hock (about 1–1.5 lbs)
- 1 lb dried beans (navy beans, great northern beans, or mixed beans)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Optional: 1 potato, diced
- Optional: fresh parsley, chopped (for garnish)
Instructions
- Rinse the dried beans and soak them overnight in cold water, then drain. (Alternatively, use the quick soak method by boiling beans for 2 minutes, then letting them sit covered for 1 hour before draining.)
- In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, celery, and garlic until softened and fragrant, about 5 minutes.
- Add the ham hock, soaked beans, broth, bay leaves, and thyme. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, or until beans are tender and ham is falling off the bone.
- Remove ham hock from the pot. Shred the meat, discarding skin and bones, then return the meat to the soup.
- Taste and adjust seasoning with salt and black pepper. If using diced potato, add and cook until tender, about 20 minutes.
- Serve hot, garnished with fresh parsley if desired.
Notes
- This soup tastes even better the next day after flavors have melded.
- You can freeze leftovers in airtight containers for up to 3 months.
- For a creamier texture, mash some beans in the pot before serving.
- Use low-sodium broth to control salt levels since ham hock is naturally salty.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American