𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏

Here’s a hearty, classic Bean and Ham Hock Soup recipe — rich, smoky, and perfect for a comforting meal 🍲🥓

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🥣 Bean and Ham Hock Soup

🛒 Ingredients

• 1 smoked ham hock (about 1–1.5 lbs / 450–680 g)
• 1 cup dried navy beans (or great northern beans), soaked overnight
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth (or water)
• 2 bay leaves
• 1 tsp dried thyme (or 2 sprigs fresh)
• Salt & pepper to taste
• Optional: chopped parsley for garnish

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👩‍🍳 Instructions

1️⃣ Prep beans

• Soak beans overnight in water, then drain.
• (Quick soak: boil 5 min, then cover for 1 hour.)

2️⃣ Cook ham hock

• In a large pot, cover ham hock with broth or water.
• Bring to a boil, then reduce heat and simmer 30 minutes.

3️⃣ Add vegetables and beans

• Add soaked beans, onion, carrots, celery, garlic, bay leaves, and thyme.
• Cover and simmer 1.5–2 hours until beans are tender and ham meat is falling off the bone.

4️⃣ Finish soup

• Remove ham hock, shred meat, discard bone and skin.
• Return shredded ham to soup.
• Season with salt and pepper to taste.

5️⃣ Serve

• Ladle hot soup into bowls.
• Garnish with parsley if desired.

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🌟 Tips

• For extra flavor: sauté onion, carrots, and celery in a little oil before adding broth.
• For thicker soup: mash some beans against the side of the pot.
• Leftovers taste even better the next day as flavors deepen.

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If you want, I can also give a slow cooker version where the ham hock and beans cook together all day with minimal effort.

Do you want me to share that version?