Beans and Ham Hock Soup

1. Prepare the beans: Rinse and soak beans overnight. For a quick version, boil beans for 2 minutes, cover, let sit for 1 hour, then drain and rinse.
2. Cook bacon: In a large pot, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the pot.
3. Sauté vegetables: Add onion, carrots, celery, and garlic to the bacon grease. Sauté 5–7 minutes until softened and onions are translucent.
4. Add ham hock and beans: Place the ham hock, soaked beans, bay leaves, thyme, and broth into the pot. Bring to a boil, then reduce heat to simmer.
5. Simmer: Cover and cook for 1.5–2 hours, stirring occasionally. Add extra broth or water if needed. Beans should be tender and ham hock falling apart.
6. Shred ham: Remove the ham hock, shred the meat, discard the bone, and return meat to the pot.
7. Finish soup: Stir in crispy bacon, season with salt and pepper, and simmer an additional 10–15 minutes.
8. Serve: Ladle soup into bowls and garnish with fresh parsley. Enjoy warm and smoky!

Serving and Storage:

Serve this soup hot with crusty bread or cornbread for a full, comforting meal. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if needed.

Tips:

• Soaking beans overnight reduces cooking time and improves texture.
• Use smoked bacon and ham hock for the best smoky flavor.
• Add vegetables like potatoes or parsnips for extra heartiness.
• Adjust seasoning at the end — ham and bacon add salt, so taste before adding extra salt.
• For thicker soup, mash a few beans against the side of the pot or blend a portion before adding back.

Conclusion:

Beans and Ham Hock Soup is a smoky, flavorful, and filling soup that’s perfect for any occasion. The combination of tender beans, savory ham, crisp bacon, and aromatic vegetables makes it irresistibly delicious. With simple prep and long, slow cooking, it’s a classic comfort food that warms the heart and satisfies the appetite.

FAQ:

Can I use canned beans?
Yes, substitute 3 cans of drained beans for dried beans. Reduce cooking time accordingly, simmering 20–30 minutes instead of 1.5–2 hours.

Can I make this soup vegetarian?
Omit the ham hock and bacon and use vegetable broth. Add smoked paprika or liquid smoke for a smoky flavor.

Can I use a slow cooker?
Yes, cook all ingredients in a slow cooker on LOW for 6–8 hours or HIGH for 3–4 hours until beans and ham are tender.

Can I freeze this soup?
Yes, cool completely and store in freezer-safe containers for up to 2 months. Reheat gently on the stove.

Can I add extra vegetables?
Yes! Potatoes, turnips, or cabbage make great additions for extra heartiness and flavor.