Bean and Ham Hock Soup

Here’s a delicious recipe for Bean and Ham Hock Soup that you can try:

1 large ham hock (about 1-2 pounds)
1 pound dried beans (such as navy beans, great northern beans, or a bean mix), soaked overnight and drained
1 large onion, diced
2-3 cloves garlic, minced
2-3 carrots, diced
2-3 celery stalks, diced
1 bay leaf
1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme)
6-8 cups chicken or vegetable broth
Salt and pepper to taste
Optional: chopped fresh parsley for garnish

Prepare the Beans: If you haven’t already, soak the dried beans overnight in plenty of water. Drain and rinse before using.
Sauté Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Add Ham Hock and Beans: Add the soaked beans, ham hock, bay leaf, thyme, and broth to the pot. Bring to a boil.
Simmer: Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart. Stir occasionally and add more broth or water if needed.
Shred the Ham: Once the ham hock is cooked, remove it from the pot. Let it cool slightly, then shred the meat from the bone, discarding the skin and bone. Return the shredded ham to the soup.
Season: Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving.
Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Enjoy with crusty bread or crackers!

You can add other vegetables like potatoes or greens (spinach, kale) for extra nutrition.
This soup freezes well, so you can make a big batch and save some for later!

Enjoy your hearty and comforting Bean and Ham Hock Soup!