WHITE BEAN AND HAM HOCK SOUP

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### **Instructions**

#### **Step 1: Prepare the Beans**
1. Rinse the dried white beans under cold water and remove any debris.
2. Place the beans in a large bowl, cover with water, and soak for at least **6-8 hours** or overnight.
– **Quick Soak Method:** If you’re short on time, boil the beans for 2 minutes, remove from heat, cover, and let them sit for 1 hour.

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#### **Step 2: Sauté the Vegetables**
3. In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat.
4. Add the diced onions, carrots, and celery. Sauté for about **5 minutes**, until softened.
5. Stir in the minced garlic and cook for another **30 seconds** until fragrant.

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#### **Step 3: Simmer the Soup**
6. Add the ham hocks to the pot, followed by the soaked and drained beans, chicken broth, bay leaves, dried thyme, and black pepper.
7. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for **1.5 to 2 hours**, stirring occasionally.
– The beans should be tender, and the ham hocks will begin to fall apart.

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#### **Step 4: Shred the Ham**
8. Once the beans are cooked, carefully remove the ham hocks from the pot and place them on a cutting board.
9. Shred the meat off the bones using a fork, discarding any skin, fat, or bones. Return the shredded ham to the pot and stir to combine.
10. Taste the soup and adjust seasoning as needed with salt and pepper.

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#### **Step 5: Serve and Garnish**
11. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or warm rolls for the ultimate comforting meal.

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### **Tips for the Best White Bean and Ham Hock Soup**

– **Choose the Right Beans:** Navy beans or great northern beans work best for their creamy texture and ability to hold their shape.
– **Smoky Ham Hocks:** These add a deep, savory flavor to the soup. You can also substitute with a leftover ham bone or diced ham.
– **Don’t Skip the Soak:** Soaking the beans reduces cooking time and improves their texture.
– **Thicker Soup:** If you like your soup thick and creamy, mash some of the beans with a potato masher or immersion blender before serving.
– **Slow Cooker Option:** Add all ingredients to a slow cooker and cook on **low for 6-8 hours** or **high for 4-5 hours**. Shred the ham hocks and serve.

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### **Serving Suggestions**
This White Bean and Ham Hock Soup pairs beautifully with:
– **Crusty Bread:** A warm, crusty baguette is perfect for soaking up the flavorful broth.
– **Cornbread:** Serve a slice of sweet or savory cornbread for a classic Southern touch.
– **Simple Salad:** A light green salad balances the richness of the soup.

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### **Why This Recipe Stands Out**
This recipe is a celebration of simple, wholesome ingredients transformed into something extraordinary. The smoky ham hocks infuse the beans with a depth of flavor that makes this soup irresistible. Whether you’re cooking for a weeknight dinner or preparing a cozy meal for a gathering, White Bean and Ham Hock Soup is a tried-and-true classic that will warm your heart and satisfy your soul.

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### **Final Thoughts**
There’s something incredibly comforting about a pot of soup simmering on the stove, and this **White Bean and Ham Hock Soup** is no exception. It’s hearty, flavorful, and easy to prepare—making it a perfect addition to your dinner rotation. With its nourishing ingredients and timeless flavors, this recipe is one you’ll want to keep in your collection for years to come.

Try it today, and enjoy the warm, comforting taste of this classic soup!