Cranberry Bean and Ham Hock Winter Soup

• 1 pound dried cranberry beans, soaked overnight
• 1 ham hock
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Steps

1. 1 Rinse and drain the soaked cranberry beans.
2. 2 In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, and carrots; cook until softened.
3. 3 Add the ham hock, thyme, and bay leaf to the pot. Stir to coat with vegetables.
4. 4 Pour in the chicken broth and add the beans. Bring to a boil, then reduce to a simmer.
5. 5 Cover and cook for 2 hours, or until beans are tender and ham is cooked through.
6. 6 Remove the ham hock, let it cool slightly, then shred the meat and return to the pot.
7. 7 Season with salt and pepper to taste.
8. 8 Discard the bay leaf and thyme sprigs. Serve hot, garnished with parsley.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Spoon or ladle

Variations

• Add kale or spinach for extra greens.
• Substitute turkey ham for a lighter option.

Substitutions

• Use vegetable broth and omit ham for a vegetarian version.
• Substitute navy beans if cranberry beans are unavailable.

Pairings

• Cornbread muffins
• Chilled white wine

Nutrition

Tips

• For a quicker version, use canned beans and cook for 45 minutes instead of 2 hours.
• Add a splash of apple cider vinegar for a tangier flavor.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat slowly over low heat.

Serving Suggestions

• Pair with crusty bread and a simple green salad.
• Top with grated Parmesan for extra richness.

FAQ