This hearty Beans and Ham Hock Soup is a comforting dish packed with smoky flavors from the ham hock and bacon. Slow-cooked to perfection, it’s the ideal meal for cold days.
Ingredients:
1 lb dried beans (navy beans, pinto, or great northern)
1 large ham hock
6 slices smoked bacon, diced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Beans:
Rinse and soak the dried beans overnight or use the quick soak method (boil beans for 2 minutes, remove from heat, cover, and let sit for 1 hour). Drain and rinse the beans.
Cook the Bacon:
In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Sauté the Vegetables:
Add the chopped onion, carrots, celery, and garlic to the bacon grease. Sauté for 5-7 minutes, until the vegetables are soft and the onion is translucent.
Add Ham Hock and Beans:
Add the ham hock, soaked beans, bay leaves, thyme, and broth to the pot. Bring to a boil, then reduce the heat to low.
Simmer the Soup:
Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart. Stir occasionally, adding more broth or water if needed.
Shred the Ham:
Remove the ham hock from the pot, shred the meat, and discard the bones and skin. Return the shredded ham to the soup.
Add Bacon and Season:
Stir in the cooked bacon, then season with salt and pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.
Serve:
Ladle the soup into bowls and garnish with fresh parsley.
This Beans and Ham Hock Soup with Smoked Bacon is smoky, savory, and filling—perfect for a comforting meal. Serve with crusty bread for an extra treat!
