Description

White bean and ham hock soup is a hearty and comforting dish that's perfect for a cozy meal. The combination of tender beans and smoky ham hocks creates a rich and flavorful broth that warms you from the inside out. This recipe is simple to make and requires just a few ingredients, yet it delivers incredible depth of flavor. Follow the steps below to prepare this classic soup

Ingredients

• 1 pound dried white beans (such as navy, cannellini, or great northern beans)
• 2 smoked ham hocks
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced (optional)
• 4 cloves garlic, minced
• 8 cups chicken broth or water
• 1 bay leaf
• 1 teaspoon dried thyme (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation Method

Step 1: Prepare the Beans
Start by sorting through the dried beans to remove any debris. Rinse the beans thoroughly under cold water. To reduce cooking time, soak the beans overnight in a large bowl with plenty of water. If you're short on time, use the quick-soak method: cover the beans with water, bring to a boil, then remove from heat and let sit for 1 hour.

Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onion, carrots, and celery (if using). Sauté the vegetables until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 3: Add the Ham Hocks and Beans
Drain the soaked beans and add them to the pot along with the smoked ham hocks. Pour in the chicken broth or water, making sure the beans and ham hocks are fully submerged.

Step 4: Season the Soup
Add the bay leaf and dried thyme (if using). Season with a bit of salt and pepper, but be cautious with the salt as the ham hocks can be quite salty. Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for about 2 to 3 hours, or until the beans are tender and the ham hocks are falling off the bone.

Step 5: Finish the Soup
Once the beans are tender, remove the ham hocks from the pot. Let them cool slightly, then remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and skin. Return the shredded ham to the pot and stir to combine. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 6: Serve and Enjoy
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for a complete and satisfying meal.

Tips and Conclusion

Bonus Tips:
Add Depth of Flavor: For an extra layer of flavor, try adding a splash of white wine or apple cider vinegar to the soup before simmering.

Creamier Texture: If you prefer a creamier soup, you can mash some of the beans against the side of the pot or use an immersion blender to blend a portion of the soup.

Vegetable Variations: Feel free to add other vegetables such as potatoes or kale to the soup for added texture and nutrition.

Conclusion:
This white bean and ham hock soup is a classic comfort food that is both nourishing and full of flavor. The smoky ham hocks infuse the broth with a rich, savory taste that pairs perfectly with the creamy white beans. Whether you're serving it for lunch or dinner, this soup is sure to satisfy. Enjoy the warmth and heartiness of this delicious dish, and don't forget to make extra—it tastes even better the next day!