White Bean and Ham Hock Soup

• 1 pound dried white beans, soaked overnight
• 1 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
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Drain the soaked beans and set aside.
2. 2 In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; cook until softened.
3. 3 Add garlic, thyme, and bay leaf; cook for 1 minute.
4. 4 Stir in the beans, ham hock, chicken broth, and water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beans are tender.
5. 5 Remove the ham hock, let it cool slightly, then shred the meat and discard the bone and skin.
6. 6 Return the shredded ham to the pot, season with salt and pepper to taste, and cook for another 15 minutes.
7. 7 Discard the bay leaf, ladle soup into bowls, and garnish with fresh parsley.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• For a smokier flavor, add a dash of smoked paprika.
• Substitute turkey ham hock for a leaner option.

Substitutions

• If ham hock is unavailable, use smoked ham bone or diced cooked ham.
• Canned beans can be used for a quicker version; rinse and add directly to the pot.

Pairings

• Warm crusty bread
• Coleslaw

Nutrition

Tips

• Check the beans for doneness after 1.5 hours; they should be creamy but not mushy.
• For added flavor, use homemade chicken broth if available.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a fresh green salad for a complete meal.

FAQ