Bean and Ham hock soup

Bean and Ham Hock Soup. A cozy, slow-cooked soup with creamy white beans, smoky ham hocks, and fresh veggies simmered together in a rich, flavorful broth. A bright splash of lemon and a sprinkle of parsley make every spoonful feel like a warm hug — best enjoyed with a big piece of crusty bread!

Servings: 6

Ingredients

• 1 pounds dry white beans (navy, cannellini, or great northern)
• 2 smoked ham hocks
• 1 large onion, chopped small
• 2 carrots, peeled and chopped small
• 2 celery sticks, chopped small
• 4 garlic cloves, chopped tiny
• 8 cups chicken or veggie broth (or water)
• 1 bay leaf
• 1 teaspoons dried thyme
• 1 teaspoons dried parsley
• 0.5 teaspoons smoked paprika (optional, for extra smoky taste)
• 1 pinch salt and black pepper, to taste
• 0.3 cups fresh parsley, chopped (for topping)
• 1 tablespoons apple cider vinegar or lemon juice (optional, for a tangy kick)

Bean and Ham hock soup: Directions

1. Soak the beans:
   Rinse 1 pounds dry white beans (navy, cannellini, or great northern) under cold water. Put them in a big bowl, add lots of water, and leave them in the water all night. Drain and rinse before using. Short on time? Boil the beans for 1–2 minutes, take the pot off the heat, let them soak for 1 hour, then drain and rinse.
2. Cook the veggies:
   Pour a little oil into a big pot and warm it over medium heat. Add 1 large onion, chopped small, 2 carrots, peeled and chopped small, and 2 celery sticks, chopped small. Cook and stir for about 7 minutes until they turn soft. Then toss in 4 garlic cloves, chopped tiny and cook for 1–2 more minutes until it smells really good.
3. Build the soup:
   Add 2 smoked ham hocks, the soaked beans, 1 bay leaf, 1 teaspoons dried thyme, 1 teaspoons dried parsley, and 0.5 teaspoons smoked paprika (optional, for extra smoky taste) if you are using it. Pour in 8 cups chicken or veggie broth (or water) so everything is covered. Turn the heat up and let it boil really hard.
4. Simmer low and slow:
   Once boiling, turn the heat down to low and put a lid on the pot. Let the soup simmer gently for 2–2½ hours, until the beans are soft and the ham falls right off the bone. Stir every now and then, and add more broth or water if it starts to look too thick.
5. Pull the ham:
   Take the ham hocks out of the pot very carefully. Toss away the bones and any extra fat. Use a fork to pull the meat into small pieces, then stir the meat back into the soup. Taste it, then season with 1 pinch salt and black pepper, to taste and a splash of 1 tablespoons apple cider vinegar or lemon juice (optional, for a tangy kick) if you’d like a little tang.
6. Serve and enjoy:
   Ladle the hot soup into bowls. Sprinkle 0.3 cups fresh parsley, chopped (for topping) on top so it looks nice and fresh. Serve right away with crusty bread on the side for dipping!