Slow-Cooked Bean and Ham Hock Soup

 

Slow-Cooked Bean and Ham Hock Soup

Ingredients:

1 large smoked ham hock

1 lb dried beans (navy, great northern, or mixed beans), soaked overnight

1 medium onion, chopped

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

6 cups chicken or vegetable broth

1 bay leaf

1 tsp dried thyme

½ tsp black pepper

½ tsp smoked paprika (optional)

Salt, to taste

1 tbsp olive oil or butter (optional, for sautéing)

Instructions:

1. Prep the Beans: Soak the beans overnight, then drain and rinse them.

2. Sauté Aromatics (Optional): In a large pot, heat olive oil or butter and sauté onions, garlic, carrots, and celery for about 5 minutes until softened.

3. Cook the Soup: Add the ham hock, beans, broth, bay leaf, thyme, black pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 2–3 hours, stirring occasionally.

4. Shred the Ham: Once the ham hock is tender, remove it from the pot, shred the meat, and discard the bones and skin. Return the meat to the soup.

5. Final Seasoning: Taste and adjust salt as needed. Simmer for another 10–15 minutes.

6. Serve: Remove the bay leaf and serve hot, optionally garnished with fresh parsley or a splash of hot sauce.

This soup gets better the next day as the flavors deepen. Would you prefer a pressure cooker or slow cooker version?