Bean & Ham Hock Soup

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🫘🥣 Bean & Ham Hock Soup

Ingredients

  • 1 lb (450 g) dried white beans, such as navy, cannellini, or Great Northern
  • 2 smoked ham hocks
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups chicken broth or water
  • 2 bay leaves
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp smoked paprika, optional
  • Salt, to taste
  • 2 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 1–2 tbsp lemon juice or apple cider vinegar, optional

Instructions

  1. Soak the beans: Rinse and sort the dried beans, removing any debris. Place them in a large bowl and cover with plenty of water. Soak overnight, then drain and rinse.
  2. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, until softened. Add the garlic and cook for another minute.
  3. Add the ham and beans: Add the drained beans and smoked ham hocks to the pot. Pour in the chicken broth. Add the bay leaves, thyme, black pepper, and smoked paprika.
  4. Simmer: Bring to a boil, then reduce the heat to low. Cover partially and simmer for 1½–2½ hours, stirring occasionally, until the beans are tender and the ham is falling from the bones.
  5. Remove the ham hocks: Transfer the ham hocks to a plate and let them cool enough to handle. Remove the meat from the bones, discard the bones, skin, and excess fat, then shred or chop the ham.
  6. Thicken the soup: Return the ham to the pot. For a thicker, creamier soup, mash some of the beans against the side of the pot or use an immersion blender for a few seconds.
  7. Season: Taste before adding salt because smoked ham hocks can already be quite salty. Stir in lemon juice or apple cider vinegar if desired—it brightens the rich flavor.
  8. Finish and serve: Remove the bay leaves. Stir in fresh parsley and serve hot with crusty bread or cornbread.

🥄 Slow Cooker Method

Add the soaked beans, ham hocks, vegetables, garlic, broth, and seasonings to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beans are tender. Remove and shred the ham, return it to the soup, and season to taste.

⭐ Tip

For an extra-rich soup, refrigerate leftovers overnight. The flavors become even better the next day!

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