A hearty, smoky, and comforting soup made with tender white beans and fall-off-the-bone ham hocks. Perfect for chilly days.
Prep: 15 min | Cook: 2 hrs | Total: 2 hrs 15 min
Kcal: 340 | Protein: 24g | Servings: 6
Ingredients:
• 2 smoked ham hocks
• 2 cups dried white beans (e.g., Great Northern or cannellini), soaked overnight or quick-soaked
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp black pepper
• Salt to taste (adjust depending on ham saltiness)
• 8 cups low-sodium chicken broth or water
• 1 tbsp olive oil
• Optional: chopped parsley for garnish, a splash of apple cider vinegar for brightness
Instructions:
1. Sauté Aromatics:
In a large soup pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for 5–6 minutes until soft. Add garlic and cook for 1 minute more.
2. Add Ham Hocks & Seasonings:
Place ham hocks in the pot with the vegetables. Add bay leaf, thyme, pepper, and broth (or water). Bring to a boil.
3. Simmer for Flavor:
Reduce heat to low. Cover and simmer for 1 hour to let the ham flavor infuse the broth.
4. Add Beans:
Drain and rinse the soaked beans. Add them to the pot. Simmer uncovered for another 1 to 1.5 hours until beans are tender and the meat is falling off the bone.
5. Shred the Ham:
Remove ham hocks. Discard the skin and bones, shred the meat, and return it to the soup. Taste and adjust salt if needed.
6. Finish & Serve:
Add a splash of vinegar if desired. Garnish with chopped parsley. Serve hot with crusty bread.
