There’s nothing quite as comforting as a bowl of hearty, smoky soup on a chilly day, and this Bean and Ham Hock Soup fits the bill perfectly. The combination of tender beans and slow-simmered ham hocks creates a rich, savory broth that warms you from the inside out.
This recipe is simple yet deeply flavorful thanks to the smoked ham hocks, which infuse the soup with a natural smokiness and depth. Paired with aromatic vegetables like onion, carrot, celery, and garlic, every spoonful delivers layers of taste. The addition of herbs like thyme and parsley balances the richness, while a splash of vinegar or lemon juice at the end brightens the dish beautifully.
The best part about this soup is how versatile it is. Whether you use navy beans, cannellini, or great northern, the result will be just as satisfying. It’s also the kind of dish that gets even better the next day, as the flavors meld together overnight.
ADVERTISEMENT
Enjoy it on its own for a hearty meal or pair it with a slice of crusty bread to soak up the delicious broth. This soup is true comfort food that brings a little bit of rustic charm right to your table.
Total time: 3 hours 30 minutes (includes soaking)
Yield: Serves 6–8
Ingredients :
- 1 pound dried white beans (navy, cannellini, or great northern)
- 2 smoked ham hocks
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth (or water)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar or lemon juice (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions:
See Next Page =>
