Bean And Ham Hock Soup

Bean and Ham Hock Soup is a hearty and flavorful dish that’s perfect for colder days. It combines tender beans, smoky ham hock, and savory vegetables for a rich, comforting meal. Here’s a simple recipe you can follow:

Ingredients:

• 1 pound dried beans (such as great northern, navy, or pinto beans)

• 2-3 ham hocks (smoked)

• 1 medium onion, chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 bay leaf

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika (optional, for extra smokiness)

• Salt and pepper to taste

• 6 cups chicken broth or water (for cooking the beans)

• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Prepare the Beans:

   • Rinse the dried beans under cold water. If you have time, soak the beans overnight in a large bowl of water to reduce cooking time. If you’re short on time, you can skip the soaking and just cook the beans longer.

2. Cook the Ham Hocks:

   • In a large pot, heat the olive oil over medium heat. Add the ham hocks and brown them on all sides, about 5 minutes. This step enhances the flavor.

3. Sauté the Vegetables:

   • Remove the ham hocks and set them aside. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften. Add the garlic, thyme, bay leaf, and smoked paprika (if using), and cook for an additional 1 minute.

4. Combine the Ingredients:

   • Add the beans (soaked or unsoaked) into the pot. Pour in the chicken broth or water, making sure the beans are fully covered with liquid. Add the ham hocks back into the pot.

5. Simmer:

   • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock meat is falling off the bone. Stir occasionally.

6. Shred the Ham:

   • Once the beans are soft and the ham hock is cooked, remove the ham hocks from the pot. Let them cool slightly before shredding the meat off the bone. Discard the bones and skin, then return the shredded ham to the soup.

7. Season and Serve:

   • Taste the soup and adjust the seasoning with salt and pepper. You can also add a splash of vinegar or a squeeze of lemon juice to brighten the flavors if you like. Serve hot with crusty bread on the side!

Enjoy your delicious bean and ham hock soup! It’s a comforting meal with a lot of depth and smoky flavor.