Ham and Bean Soup

• 1 pound dried navy beans, soaked overnight
• 1/2 pound smoked ham hock
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 2 cups water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Hot sauce, optional

Steps

1. 1 Drain the soaked beans and set aside.
2. 2 In a large pot, heat olive oil over medium heat. Add onions, celery, and carrots; sauté until softened.
3. 3 Add garlic, thyme, and bay leaf; cook for another minute.
4. 4 Stir in the beans, ham hock, chicken broth, and water. Bring to a boil, then reduce heat to simmer.
5. 5 Cover and cook for about 60 minutes, or until beans are tender and ham is flavorful.
6. 6 Remove the ham hock, shred the meat, and discard the bone. Return the shredded ham to the soup.
7. 7 Season with salt and pepper to taste. Add hot sauce if desired.
8. 8 Serve hot and enjoy!

Nutrition

Tips

• For a quicker version, use 3 cans of pre-cooked beans instead of soaking and cooking dried beans.
• Add a splash of apple cider vinegar for extra tanginess.
• This soup tastes even better the next day as the flavors meld.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat until warmed through.

Serving Suggestions

• Serve with crusty bread and a simple green salad.
• Top with fresh parsley or grated Parmesan cheese for extra flavor.

FAQ