BEAN AND HAM HOCK SOUP (Page 2 ) | July 3, 2025
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Instructions
1. PREPARE THE BEANS
- Rinse the dried beans and remove any debris.
- Soak the beans overnight in a large bowl of water. Drain and rinse before using.
(Alternatively, use the quick soak method: Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and rinse.)
2. COOK THE HAM HOCKS
- In a large pot or Dutch oven, add the ham hocks and chicken stock (or water).
- Bring to a boil, then reduce heat and simmer for about 1 hour, partially covered. This will infuse the broth with smoky flavor.
3. ADD THE VEGETABLES AND BEANS
- Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika to the pot.
- Stir well and bring the soup back to a simmer.
4. SIMMER THE SOUP
- Cover the pot and let the soup simmer on low heat for 2-3 hours, stirring occasionally.
- Check the beans for tenderness; they should be soft and creamy when done.
5. SHRED THE HAM
- Once the ham hocks are tender, remove them from the soup.
- Let them cool slightly, then shred the meat off the bones, discarding the skin and bones.
- Return the shredded meat to the pot.
6. SEASON AND SERVE
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Garnish with fresh parsley and serve warm with crusty bread or cornbread.
Tips
- For creamier soup: Use an immersion blender to blend a portion of the beans before adding the shredded ham back to the pot.
- Add veggies: You can also include potatoes, kale, or spinach for more texture and nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
This bean and ham hock soup is the epitome of comfort food, packed with smoky, savory goodness!
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