Bean and Ham Hock Soup

 

Hearty Navy Bean and Ham Hock Soup

Ingredients:

1 large onion, chopped

2 celery stalks, chopped

2 cloves garlic, minced

2 carrots, peeled and chopped

1 tablespoon olive oil or butter

1 pound dried navy beans (rinsed and sorted)

1 smoked ham hock (or 2 if small)

8 cups water or low-sodium chicken broth

1 bay leaf

½ teaspoon black pepper

Salt to taste (after cooking)

Optional: pinch of thyme or parsley for added flavor

Optional garnish: chopped fresh parsley or a dash of hot sauce

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Instructions:

1. Soak Beans (overnight or quick soak):

Overnight method: Place beans in a large bowl, cover with water, and soak overnight. Drain before using.

Quick soak: Boil beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain.

2. Sauté Veggies:

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Cook 5–7 minutes, until softened. Add garlic and cook 1 more minute.

3. Add Ingredients to Pot:

Add soaked beans, ham hock(s), bay leaf, black pepper, and 8 cups of water or broth.

4. Simmer:

Bring to a boil, then reduce heat to low. Cover and simmer for about 2 to 2½ hours, or until beans are tender and soup thickens. Stir occasionally.

5. Remove Ham Hock:

Take out the ham hock, shred the meat off the bone, and return the meat to the soup. Discard bones and any tough pieces.

6. Taste & Adjust:

Taste the soup and add salt if needed. (Ham hocks are salty, so it's best to wait to salt.)

7. Serve:

Ladle into bowls and serve with cornbread or crusty bread. Garnish with fresh parsley if desired.