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There\u2019s something undeniably comforting about a warm bowl of soup, especially when it\u2019s packed with hearty ingredients that fill your kitchen with an inviting aroma.<\/p>\n\n\n\n
Among the many classic soup recipes, Bean and Ham Hock Soup holds a special place in the hearts of those who appreciate rustic, home-cooked meals that have been passed down through generations.<\/p>\n\n\n\n
This soup is a celebration of simplicity and rich, savory flavors. It combines the humble white bean, a pantry staple known for its creamy texture and ability to absorb flavors, with the smoky, tender goodness of ham hocks. Together, they create a dish that\u2019s both nourishing and deeply satisfying, making it the perfect choice for those chilly evenings when you need something to warm you from the inside out.<\/p>\n\n\n\n
The origins of Bean and Ham Hock Soup can be traced back to times when households had to make the most out of simple, affordable ingredients. The beans provide a hearty base, while the ham hocks, often considered a lesser cut, infuse the soup with a smoky depth of flavor that\u2019s truly remarkable. The combination of these ingredients not only creates a rich, flavorful broth but also a protein-packed meal that can easily feed a crowd.<\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
1 lb dried white beans (navy, cannellini, or great northern).<\/p>\n\n\n\n
2 smoked ham hocks.<\/p>\n\n\n\n
1 large onion, diced.<\/p>\n\n\n\n
2 carrots, peeled and diced.<\/p>\n\n\n\n
2 celery stalks, diced.<\/p>\n\n\n\n
4 cloves garlic, minced.<\/p>\n\n\n\n
8 cups chicken or vegetable broth (or water).<\/p>\n\n\n\n
1 bay leaf.<\/p>\n\n\n\n
1 tsp dried thyme.<\/p>\n\n\n\n
1 tsp dried parsley.<\/p>\n\n\n\n
1\/2 tsp smoked paprika (optional).<\/p>\n\n\n\n
Salt and freshly ground black pepper, to taste.<\/p>\n\n\n\n
1\/4 cup fresh parsley, chopped (for garnish).<\/p>\n\n\n\n
1 tbsp apple cider vinegar or lemon juice (optional).<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Step 1<\/p>\n\n\n\n
Rinse the beans under cold water. Soak overnight in a large bowl, then drain and rinse.<\/p>\n\n\n\n
Step 2<\/p>\n\n\n\n
For a quick soak, boil the beans for 1-2 minutes, remove from heat, and let soak for 1 hour before draining.<\/p>\n\n\n\n
Step 3<\/p>\n\n\n\n
In a large pot, heat oil over medium heat.<\/p>\n\n\n\n
Step 4<\/p>\n\n\n\n
Saut\u00e9 onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.<\/p>\n\n\n\n
Step 5<\/p>\n\n\n\n
Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).<\/p>\n\n\n\n
Step 6<\/p>\n\n\n\n
Pour in broth, ensuring everything is covered. Bring to a boil.<\/p>\n\n\n\n
Step 7<\/p>\n\n\n\n
Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart.<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Step 1<\/p>\n\n\n\n
Rinse the beans under cold water. Soak overnight in a large bowl, then drain and rinse.<\/p>\n\n\n\n
Step 2<\/p>\n\n\n\n
For a quick soak, boil the beans for 1-2 minutes, remove from heat, and let soak for 1 hour before draining.<\/p>\n\n\n\n
Step 3<\/p>\n\n\n\n
In a large pot, heat oil over medium heat.<\/p>\n\n\n\n
Step 4<\/p>\n\n\n\n
Saut\u00e9 onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.<\/p>\n\n\n\n
Step 5<\/p>\n\n\n\n
Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).<\/p>\n\n\n\n
Step 6<\/p>\n\n\n\n
Pour in broth, ensuring everything is covered. Bring to a boil.<\/p>\n\n\n\n
Step 7<\/p>\n\n\n\n
Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart.<\/p>\n\n\n\n
Step 8<\/p>\n\n\n\n
Stir occasionally and add more broth or water if needed.<\/p>\n\n\n\n
Step 9<\/p>\n\n\n\n
Remove ham hocks, discard bones and excess fat, shred the meat, and return it to the pot.<\/p>\n\n\n\n
Step 10<\/p>\n\n\n\n
Season with salt, pepper, and a splash of apple cider vinegar or lemon juice for brightness, if desired.<\/p>\n\n\n\n
Step 11<\/p>\n\n\n\n
Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.<\/p>\n\n\n\n
Pro Tips:<\/p>\n\n\n\n
Quick Soak Beans: Short on time? Use the quick soak method by boiling the beans for 1-2 minutes, then let them soak for 1 hour before cooking.<\/p>\n\n\n\n
Enhance Flavor: For a richer taste, use smoked paprika or add a splash of apple cider vinegar or lemon juice at the end.<\/p>\n\n\n\n
Thicker Soup: Mash some beans against the pot\u2019s side or blend a portion of the soup and stir it back in for a creamier texture.<\/p>\n\n\n\n
Leftover Boost: The soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.<\/p>\n\n\n\n
Nutrition (per serving):<\/p>\n\n\n\n
Calories: 320.<\/p>\n\n\n\n
Protein: 22g.<\/p>\n\n\n\n
Carbohydrates: 40g.<\/p>\n\n\n\n
Dietary Fiber: 12g.<\/p>\n\n\n\n
Total Fat: 7g.<\/p>\n\n\n\n
Saturated Fat: 2g.<\/p>\n\n\n\n
Cholesterol: 25mg.<\/p>\n\n\n\n
Sodium: 850mg.<\/p>\n\n\n\n
Potassium: 860mg.<\/p>\n\n\n\n
Vitamin A: 45% DV.<\/p>\n\n\n\n
Vitamin C: 10% DV.<\/p>\n\n\n\n
Calcium: 10% DV.<\/p>\n\n\n\n
Iron: 20% DV.<\/p>\n\n\n\n<\/figure>\n\n\r\n\r\n<\/div>\r\n