Bean and Ham Hock Soup
Ingredients:
- 1 pound dried beans (like navy or great northern), soaked overnight and drained
- 1-2 smoked ham hocks
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables:
- In a large pot, heat a splash of oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the garlic and cook for an additional minute.
- Add the Ham Hocks and Beans:
- Add the soaked beans, ham hocks, broth, thyme, and bay leaf to the pot. Bring to a boil.
- Simmer:
- Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed.
- Season and Serve:
- Once the beans are tender, remove the ham hocks. Shred any meat from the bones and return it to the soup. Discard the bones and bay leaf. Season with salt and pepper to taste.
- Garnish:
- Serve hot, garnished with chopped parsley.
Tips:
- Make it Smokier: For a deeper flavor, add a bit of smoked paprika.
- Leftovers: This soup keeps well and tastes even better the next day!
Enjoy your bean and ham hock soup! 🥳✨
