There’s something undeniably comforting about a bowl of White Bean and Ham Hock Soup. Each spoonful is a delightful symphony of flavors, where the smoky richness of the ham hocks melds seamlessly with the creamy, tender beans and the aromatic blend of sautéed onions, carrots, and celery
Ingredients:
- 1 lb dried white beans (such as Great Northern or cannellini)
- 2 smoked ham hocks
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Beans: Rinse the dried beans and soak them overnight in a large bowl with enough water to cover them by at least 2 inches. Drain and rinse the beans the next day before cooking.
- Cook the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the drained beans, ham hocks, chicken broth, bay leaves, and dried thyme to the pot. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, or until the beans are tender and the ham hocks are falling apart.
- Shred the Ham: Remove the ham hocks from the soup and let them cool slightly. Discard the bones, skin, and any excess fat. Shred the meat and return it to the soup.
- Season: Taste the soup and season with salt and pepper as needed. Remove the bay leaves before serving.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.
