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How to Make White Bean and Ham Hock Soup
1. Soak the Beans (If Using Dried Beans)
Soaking overnight helps soften the beans and reduces cooking time. If you’re in a rush, use canned beans—just rinse and drain them before adding to the soup.
2. Simmer the Ham Hock
In a large pot, combine the ham hock, broth, bay leaf, and thyme. Let it simmer for about an hour to extract all that smoky goodness.
3. Sauté the Vegetables
In a separate pan, cook onions, carrots, celery, and garlic until softened. Add them to the pot with the ham hock.
4. Cook the Beans
Add the soaked or canned beans to the pot and let everything simmer for another hour or until the beans are tender. If using dried beans, they will absorb all that delicious flavor.
5. Shred the Ham and Serve
Once the ham hock is tender, remove it from the pot, shred the meat, and return it to the soup. Discard the bone. Taste and adjust seasonings as needed.
Serving Suggestions
- Serve hot with crusty bread or cornbread for a full meal.
- Garnish with fresh parsley or a drizzle of olive oil.
- Add a splash of hot sauce for a little kick.
Tips & Variations
- Make it creamy – Mash some of the beans or blend a portion of the soup for a thicker texture.
- Add greens – Kale or spinach makes a great addition for extra nutrients.
- Use bacon or sausage – If you don’t have a ham hock, bacon or smoked sausage works well.
- Slow Cooker Option – Toss everything in the slow cooker and let it cook on low for 6-8 hours.
Final Thoughts: Would You Eat This?
White Bean and Ham Hock Soup is the definition of comfort in a bowl. It’s smoky, hearty, and packed with flavor. Whether you grew up eating this dish or are trying it for the first time, it’s a must-try for soup lovers. So, would you eat this? Let us know!
Would you like a detailed recipe card for this soup? 😊
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