Bean and Ham Hock Soup

Step 3: Sauté the Vegetables

While the ham hock simmers:

1. Heat a small skillet with a tablespoon of oil or butter.
2. Sauté onion, carrots, and celery for 5–7 minutes until softened and aromatic.
3. Add the garlic and cook for another minute.
4. These sautéed vegetables can be added to the soup after the ham hock has simmered.

Step 4: Combine Beans and Ham

1. Drain the soaked beans and rinse them.
2. Add the beans, sautéed vegetables, bay leaf, and thyme to the pot with the ham hock.
3. Simmer gently for 1–1.5 hours, or until the beans are tender and the ham hock meat easily pulls away from the bone.

Step 5: Shred the Ham Hock

1. Remove the ham hock from the soup and let it cool slightly.
2. Shred the meat off the bone, discarding any skin or excess fat.
3. Return the shredded ham to the soup.
4. Adjust salt and pepper to taste.

Pro tip: If you like a thicker soup, mash a few beans against the side of the pot with a spoon. This naturally thickens the broth without any cream.

Step 6: Final Touches

1. Let the soup rest for a few minutes to allow flavors to meld.
2. Serve hot, garnished with fresh parsley or thyme.
3. Pair it with crusty bread or cornbread for a classic comforting meal.

Tips for Perfect Bean and Ham Hock Soup

• Use smoked ham hock for a richer, deeper flavor.
• Don’t rush the simmering process; slow cooking develops the best taste.
• Make it ahead: This soup tastes even better the next day. Flavors continue to deepen as it sits.
• Freeze for later: Portion and freeze in airtight containers for up to 3 months.

Why This Soup Is Special

The beauty of Bean and Ham Hock Soup lies in its simplicity. Dried beans and a single piece of smoked meat transform into a deeply satisfying dish that’s both hearty and healthy. It’s a perfect example of how humble ingredients can create something truly memorable.

Whether you’re cooking for a family dinner, meal prep, or just craving a warm, comforting bowl, this Bean and Ham Hock Soup delivers flavor, nostalgia, and satisfaction in every spoonful.

If you want, I can also make a step-by-step version with pictures for each step, so it feels like a full recipe guide with visuals. That would make it really easy to follow.

Do you want me to do that?