Bean And Ham Hock Soup

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Hearty, smoky, and deeply comforting, traditional bean and ham hock soup is the ultimate slow-simmered comfort food. Simmering a meaty ham hock with dried beans for hours infuses the broth with rich, savory collagen and smoky flavor, yielding tender beans and melt-off-the-bone meat.

Bean and Ham Hock Soup

Ingredients

  • 1 lb dried beans (Great Northern, navy, or cannellini beans, rinsed and picked over)
  • 1 to 2 lbs smoked ham hocks (1 large or 2 smaller ones)
  • 8 cups water or low-sodium chicken broth
  • Aromatics & Veggies:
    • 1 large yellow onion, diced
    • 3 medium carrots, sliced
    • 3 stalks celery, sliced
    • 4 cloves garlic, minced
  • Herbs & Seasonings:
    • 2 bay leaves
    • 1 tsp dried thyme (or a few sprigs of fresh thyme)
    • 1/2 tsp black pepper
    • Salt to taste (add cautiously at the end, as ham hocks are naturally salty)
  • Optional Finish: 2 cups fresh chopped kale or spinach, and a splash of apple cider vinegar or lemon juice to brighten the flavor.

Step-by-Step Instructions

  1. Soak the Beans (Optional but Recommended): For the best texture and faster cooking, place your rinsed beans in a large bowl, cover with water by 2 inches, and let them soak overnight (or use the quick-soak method: boil for 2 minutes, remove from heat, cover, and let sit for 1 hour). Drain and rinse.
  2. Simmer the Ham Hock Base: In a large Dutch oven or heavy-bottomed soup pot, combine the ham hock, water (or broth), and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours. This draws the smoky flavor and tenderizing collagen out of the bone into the broth.
  3. Add the Aromatics and Beans: Remove the ham hock carefully and set it aside to cool slightly. Add the drained beans, diced onion, carrots, celery, minced garlic, thyme, and black pepper directly into the flavorful broth. Stir well, bring back to a simmer, cover, and cook on low for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and creamy.
  4. Shred the Meat: While the beans finish cooking, use two forks to pull the tender meat away from the ham hock bone, discarding any excess fat or skin. Chop or shred the meat into bite-sized pieces.
  5. Combine and Finish: Stir the shredded ham back into the pot with the beans. If using leafy greens (like kale), stir them in now and let them wilt for 5 minutes. Taste the soup and season with salt and pepper only if needed (ham hocks add significant saltiness).
  6. Serve: Ladle hot into bowls. A splash of apple cider vinegar right before serving cuts through the rich, smoky broth beautifully. Serve with crusty artisan bread or cornbread.

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