BEAN AND HAM HOCK SOUP

 

Bean and ham hock soup is a hearty and flavorful dish, perfect for colder weather. Here’s a simple recipe:

Ingredients:

• 1 lb dried beans (navy, great northern, or mixed)
• 1 large smoked ham hock
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups water or chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp black pepper
• Salt to taste
• 1 tbsp olive oil (optional)
• Chopped parsley for garnish (optional)

Instructions:

1. Prepare the Beans:

   • Rinse and sort through the beans.
   • Soak overnight in water, then drain. (For a quick soak, boil for 2 minutes, cover, and let sit for 1 hour, then drain.)

2. Sauté Aromatics (Optional):

   • In a large pot, heat olive oil over medium heat.
   • Sauté onions, carrots, celery, and garlic until softened, about 5 minutes.

3. Cook the Soup:

   • Add the ham hock, beans, water (or broth), bay leaf, thyme, and black pepper.
   • Bring to a boil, then reduce heat and simmer for about 2–3 hours, or until beans are tender and flavors meld. Stir occasionally and add water if needed.

4. Shred the Ham:

   • Remove the ham hock, shred the meat, and return it to the pot. Discard bones and excess fat.
   • Taste and adjust seasoning with salt if needed.

5. Serve:

   • Remove the bay leaf and ladle into bowls. Garnish with chopped parsley if desired.
   • Serve with crusty bread or cornbread for a complete meal.

Would you like any variations, like adding tomatoes or spice?