Bean and Ham Hock Soup: Hearty, Comforting, and Full of Flavor
There’s nothing quite like a steaming bowl of Bean and Ham Hock Soup on a chilly day. This classic dish combines tender beans, smoky ham hock, and aromatic vegetables into a rich, flavorful broth that warms you from the inside out. Perfect for a family meal or batch cooking, it’s both hearty and comforting.
Ingredients
1 large ham hock (smoked or cured)
1 cup dried beans (navy, cannellini, or great northern), soaked overnight
1 onion, chopped
2–3 carrots, sliced
2 celery stalks, chopped
2–3 cloves garlic, minced
6 cups chicken or vegetable stock
1–2 bay leaves
Salt and black pepper to taste
Optional: fresh parsley for garnish
Instructions
Prepare the Beans
Drain the soaked beans and rinse them under cold water. This ensures they cook evenly and reduces any bitterness.
Cook the Ham Hock
In a large pot, add the ham hock and cover with stock or water.
Bring to a boil, then reduce to a simmer and cook for 1–1.5 hours until the meat is tender and falling off the bone.
Add Vegetables and Beans
Add the soaked beans, onion, carrots, celery, garlic, and bay leaves to the pot.
Simmer gently for another 1–1.5 hours until the beans are soft and the flavors meld together.
Season and Serve
Remove the ham hock, shred the meat, and return it to the soup.
Season with salt and black pepper to taste.
ADVERTISEMENT
