Cozy up with a bowl of hearty White Bean and Ham Hock Soup! This comforting dish is packed with tender beans, savory ham, and a medley of veggies, making it perfect for chilly days or when you need a satisfying meal. It’s slow-cooked to perfection, allowing the flavors to blend beautifully, and it’s easy enough for a weeknight dinner. Whether you’re feeding the family or meal prepping for the week, this soup is sure to hit the spot!
Ingredients:
- One pound of cannellini or Great Northern dried white beans that have been soaked overnight
- 1 large ham hock (or 2 small ones)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- To get the beans ready, drain and rinse them.
- Sauté the Veggies: In a large pot, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Cook for one more minute after adding the garlic.
- Cook the Soup: Add the ham hock, beans, broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart.
- Shred the Ham: Once the soup is done, remove the ham hock. Shred the meat off the bone, discard any fat or gristle, and return the meat to the soup. Stir well.
Season: Add salt and pepper to taste.
To serve, ladle the soup into bowls and, if you’d like, top with fresh parsley. Have fun!
This filling soup is ideal for a cold night!