🥣 Bean and Ham Hock Soup

Description

This traditional soup is slow-simmered to develop deep flavor from smoked ham hocks, tender beans, and aromatic vegetables. It’s thick, nourishing, and budget-friendly—often even better the next day as the flavors deepen.

Ingredients

🍲 Main Ingredients:

• 2 smoked ham hocks

• 2 cups dried white beans (navy or great northern), soaked overnight

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 6–8 cups water or low-sodium chicken broth

• 1 bay leaf

• 1 tsp dried thyme

• ½ tsp black pepper

• Salt (add later, since ham is salty)

🌿 Optional Add-ins:

• 1 potato, diced (for extra thickness)

• 1 cup chopped spinach or kale

• 1 tsp smoked paprika for deeper flavor

 Instructions

1. Prepare Beans

• Soak dried beans overnight

• Drain and rinse before cooking

2. Sauté Base

• In a large pot, sauté onion, carrots, and celery until softened

• Add garlic and cook for 1 minute

3. Simmer Soup

• Add beans, ham hocks, broth/water, bay leaf, thyme, and pepper

• Bring to a boil, then reduce to low heat

• Simmer for 1.5–2.5 hours, until beans are tender

4. Shred Meat

• Remove ham hocks

• Shred meat, discard bones and excess fat

• Return meat to the pot

5. Finish

• Adjust salt if needed

• Add greens if using, cook for 5–10 minutes more

Notes

• The soup thickens naturally as beans break down

• Stir occasionally to prevent sticking

• Flavor improves after resting

Tips for Best Results

• Use smoked ham hocks for authentic flavor

• Don’t add salt early—it can toughen beans

• Mash some beans for a creamier texture

• Add a splash of vinegar or lemon juice before serving to brighten flavor

 Servings

• Makes 6–8 servings

 Nutritional Info (Approx. per serving)

• Calories: 300–350 kcal

• Protein: 20–25 g

• Carbohydrates: 30–35 g

• Fat: 10–15 g

• Fiber: 8–10 g

 Benefits

• High in protein and fiber (great for fullness)

• Supports gut health

• Provides iron and essential minerals

• Budget-friendly and meal-prep friendly

Q&A

Q: Can I make this in a slow cooker?
A: Yes—cook on low for 7–8 hours or high for 4–5 hours.

Q: Can I skip soaking beans?
A: You can, but cooking time will increase significantly.

Q: Can I use canned beans?
A: Yes—reduce cooking time to about 45 minutes and use 3–4 cans (drained).

Q: How do I store it?
A: Refrigerate up to 4 days or freeze for up to 3 months.

Q: What can I serve with it?
A: Crusty bread, cornbread, or a simple side salad.