White Beans and Ham Hock Soup

### **Instructions for White Beans and Ham Hock Soup**

#### *1. Prepare the Beans:*
Start by rinsing the dried white beans under cold water. Remove any debris or damaged beans. Next, place the beans in a large pot or bowl and cover them with water. Let them soak for 6-8 hours or overnight to soften. If you’re in a rush, you can use the quick-soak method: bring the beans and water to a boil, let them boil for 2 minutes, then remove from heat and let them sit, covered, for 1 hour. Drain the beans after soaking.

#### *2. Sauté the Vegetables:*
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

#### *3. Add the Ham Hock and Broth:*
Once the vegetables are ready, add the ham hock to the pot. Pour in the chicken broth (or water), making sure the ham hock is mostly submerged. Add the bay leaf, thyme, and smoked paprika (if using), and stir to combine.

#### *4. Simmer the Soup:*
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer uncovered for 1.5 to 2 hours. The ham hock should cook through, and the flavors will begin to meld together. During this time, occasionally skim off any foam or impurities that rise to the surface.

#### *5. Add the Beans:*
Once the ham hock has simmered for at least 1.5 hours, add the soaked and drained white beans to the pot. Stir to combine. Continue simmering for another 1 to 1.5 hours, or until the beans are tender and the soup has thickened. The ham hock will have released its smoky flavor into the broth, enriching the soup.

#### *6. Shred the Ham:*
After the soup has cooked and the beans are tender, carefully remove the ham hock from the pot. Use tongs to pull the meat off the bone, discarding any fat, skin, and bones. Shred the meat into small pieces and return it to the soup.

#### *7. Final Seasoning:*
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf and discard. If you prefer a smoother texture, you can mash some of the beans against the side of the pot with a spoon to thicken the soup further.

#### *8. Serve and Garnish:*
Ladle the hot soup into bowls and garnish with freshly chopped parsley or thyme, if desired. Serve with crusty bread or cornbread on the side for a complete meal.

### **Why You’ll Love White Beans and Ham Hock Soup**

This soup is everything you love about classic comfort food—rich, hearty, and full of flavor. The slow-simmered ham hock infuses the broth with a smoky, savory depth that perfectly complements the creamy texture of the white beans. The vegetables add just the right amount of sweetness and texture, while the seasonings—especially the thyme and bay leaf—give the soup a subtle herbal freshness.

What makes White Beans and Ham Hock Soup so special is its ability to warm you up from the inside out. It’s satisfying without being overly rich and can easily be adjusted to your preferences, whether you prefer a thicker soup or a brothier consistency. This dish is a one-pot wonder that’s simple enough to make on a weekday yet flavorful enough to serve at gatherings or special occasions.

### **Tips for Success**

– **Soak the Beans**: Soaking the beans beforehand helps them cook more evenly and reduces the overall cooking time. If you forget to soak the beans, you can cook them directly, but they may take longer to become tender.
– **Use a Ham Bone**: If you don’t have a ham hock, you can substitute it with a ham bone that still has some meat on it. The bone will provide the same rich, smoky flavor.
– **Add Greens**: For a nutritional boost and a pop of color, you can stir in some chopped kale or spinach towards the end of cooking. This will add a nice contrast to the creamy beans and enhance the soup’s flavor.
– **Leftovers**: This soup actually improves the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating, you may need to add a little extra broth to adjust the consistency.

### **Why This Soup is a Classic**

White Beans and Ham Hock Soup is a classic dish that has been enjoyed for generations. It’s comforting, easy to make, and affordable, which is why it has become a staple in many homes. The smoky ham hock, combined with creamy beans and savory vegetables, creates a balanced and satisfying meal that is perfect for any time of year.

Whether you’re making it for a cozy family dinner or preparing a large pot for guests, this soup brings people together and creates a sense of warmth and contentment. It’s the kind of dish that leaves you feeling full, nourished, and comforted long after the meal is over.

### **Final Thoughts**

White Beans and Ham Hock Soup is the epitome of comfort food. The combination of hearty beans, smoky ham, and flavorful broth creates a dish that is both satisfying and delicious. It’s simple to make, yet packed with depth of flavor, and is sure to become a go-to recipe in your collection.

Perfect for chilly nights or any time you’re craving a nourishing, flavorful meal, this soup will bring warmth and joy to your kitchen with every bowl. Enjoy!