BEAN AND HAM HOCK SOUP

2. Prepare the Ham Hocks and Vegetables

Heat a large pot or Dutch oven over medium heat. If you’re using olive oil, add it to the pot. Once hot, add the diced onions, carrots, celery, and garlic, and sauté for about 5-7 minutes until the vegetables begin to soften and the onions become translucent.

3. Add the Ham Hocks and Broth

Add the ham hocks to the pot, followed by the soaked beans and chicken broth. Stir in the bay leaves and thyme. Season with salt and pepper to taste, but keep in mind that the ham hocks will bring a salty flavor, so be cautious with the salt.

4. Simmer the Soup

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 3 hours, or until the ham hocks are tender and the beans are fully cooked. The longer you let the soup cook, the more flavorful it will become, as the ham hocks will release their savory juices into the broth.

5. Shred the Ham (Optional)

Once the ham hocks are tender, remove them from the pot and let them cool for a few minutes. Use a fork to shred the meat from the bones, discarding the bones and any excess fat. Return the shredded ham to the soup and stir to combine. Taste the soup and adjust the seasoning with more salt and pepper if necessary.

6. Serve and Garnish

Ladle the soup into bowls and garnish with fresh chopped parsley for a pop of color and freshness. You can also serve the soup with a slice of crusty bread for dipping or a side of cornbread for extra comfort.

Tips for Making the Perfect Bean and Ham Hock Soup

• Adjust the Beans: If you like a thicker soup, mash some of the beans with the back of a spoon towards the end of cooking to help thicken the broth.
• Use Leftover Ham: If you have leftover ham from a holiday meal, you can substitute it for the ham hocks. Just add the ham pieces towards the end of cooking.
• Make Ahead: This soup actually tastes better the next day, as the flavors continue to develop and meld. You can make it in advance and reheat it for an even more flavorful meal.
• Slow Cooker Option: If you prefer, you can make this soup in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 8 hours or high for 4-5 hours until the beans are tender and the ham hocks are falling apart.

Why You’ll Love This Soup

Bean and ham hock soup is more than just a meal—it’s an experience. It’s the kind of dish that warms you from the inside out and brings a sense of comfort and satisfaction. The smoky flavor from the ham, the heartiness of the beans, and the savory broth all come together to create a well-balanced, nourishing soup that’s perfect for feeding a crowd or enjoying leftovers throughout the week.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and sure to become a family favorite. So next time you’re craving a bowl of something comforting, try making this bean and ham hock soup, and enjoy the rich flavors and warmth it brings to your table.