Description
This White Bean Ham Hock Soup is a comforting and hearty dish, perfect for cold days. With smoky ham hock and tender white beans, it offers a satisfying meal that warms the soul. Serve it with crusty bread or a side salad for a complete experience.
Ingredients
Scale
- 1 pound dried white beans (such as Great Northern or cannellini), soaked overnight
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 smoked ham hock (about 1 pound)
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups kale or spinach, chopped (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the dried white beans under cold water to remove any dirt. Place them in a large bowl, cover with water (at least 2 inches above the beans), and soak overnight or for at least 8 hours. For a quick soak, boil the beans for 2 minutes, then let them sit for 1 hour.
- Drain and rinse the soaked beans. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until softened and the onion is translucent. Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the smoked ham hock to the pot with the sautéed vegetables. Then, add the soaked and drained white beans, followed by the chicken or vegetable broth. Toss in the bay leaf, dried thyme, and smoked paprika, stirring to combine.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally, adding more broth or water if the soup thickens too much.
- Carefully remove the ham hock from the pot after the beans are tender. Let it cool, then shred the meat from the bone, discarding skin and fat. Return the shredded meat to the pot. If using, stir in the chopped kale or spinach and cook for an additional 5-10 minutes until wilted. Taste and season with salt and pepper as needed, remembering the ham hock may add saltiness. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot, accompanied by crusty bread or a side salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stove over low heat, adding broth or water if necessary.
- Prep Time: 15 minutes
- Cook Time: 120 minutes