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Bean and Ham Hock Soup: A Hearty Classic Made Simple

There’s something incredibly comforting about a steaming bowl of Bean and Ham Hock Soup. This dish, rooted in traditional European and Southern cooking, combines tender beans, smoky ham, and aromatic vegetables to create a hearty, flavorful meal that warms you from the inside out. Perfect for chilly evenings, it’s not just a soup—it’s a bowl of nostalgia.

Here’s a detailed guide to making it from scratch.

Ingredients

For 6–8 servings, you will need:

• 1 large ham hock (smoked or cured, about 1–1.5 lbs)
• 1.5 cups dried white beans (navy, cannellini, or great northern beans)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3–4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• 6 cups chicken or vegetable stock (or water)
• Salt and pepper, to taste
• Optional: fresh parsley or thyme for garnish

Step 1: Prepare the Beans

1. Rinse the beans under cold water, removing any stones or debris.
2. Soak the beans overnight in a large bowl of water, covering them by at least 2 inches. This helps soften the beans and reduces cooking time.
   • Quick tip: If you’re short on time, use the quick-soak method: bring the beans to a boil for 5 minutes, then remove from heat and let them soak for 1 hour.

Step 2: Cook the Ham Hock

1. In a large soup pot, place the ham hock and cover it with the stock or water.
2. Bring to a gentle simmer over medium heat. Avoid a rolling boil, as slow cooking extracts more flavor.
3. Simmer for 1–1.5 hours, skimming any foam or impurities from the surface.

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