White Bean and Ham Hock Soup!

A White Bean and Ham Hock Soup is hearty, comforting, and perfect for chilly days. Here’s a simple recipe you can follow to make it:

White Bean and Ham Hock Soup

Ingredients:

• 1 lb dry white beans (like Great Northern or Navy beans)

• 2 ham hocks (about 1.5 to 2 lbs)

• 1 onion, diced

• 2 cloves garlic, minced

• 3 medium carrots, peeled and chopped

• 3 celery stalks, chopped

• 1 bay leaf

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 1/2 tsp smoked paprika (optional, for extra flavor)

• Salt and pepper to taste

• 6 cups chicken or vegetable broth

• 4 cups water (or more if needed)

• 1 tablespoon olive oil

• 2 cups spinach or kale (optional, for greens)

• 1 tbsp vinegar (optional, to balance flavors)

Instructions:

1. Prep the beans: Sort and rinse the dry beans to remove any debris. Then, soak them in a large bowl of water for 6-8 hours or overnight. If you’re short on time, you can use the quick soak method: boil the beans for 2 minutes, then remove from heat and let them sit for 1 hour.

2. Cook the ham hocks: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ham hocks and brown them on all sides, about 5-7 minutes. Remove them from the pot and set aside.

3. Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

4. Add garlic and spices: Stir in the minced garlic, bay leaf, thyme, and smoked paprika (if using). Cook for another minute until fragrant.

5. Add beans, broth, and water: Drain and rinse the soaked beans, then add them to the pot along with the chicken broth, water, and the ham hocks. Bring everything to a boil.

6. Simmer the soup: Reduce the heat to low and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and the ham hocks have imparted their flavor to the broth. Check the liquid level periodically and add more water or broth as needed to keep the beans submerged.

7. Shred the ham: Once the ham hocks are tender, remove them from the pot. Let them cool for a few minutes, then shred the meat from the bones and return the meat to the soup.

8. Final seasonings: Taste the soup and adjust the seasoning with salt and pepper. If you like a bit of acidity, stir in 1 tablespoon of vinegar. For greens, add spinach or kale in the last 10 minutes of cooking.

9. Serve: Ladle the soup into bowls and serve warm. Enjoy it with some crusty bread on the side for a complete meal!

This soup is perfect for making in large batches since it freezes well for later. Would you like to know some variations or other ways to season it?