Description
Rich, creamy, and bursting with soul-warming flavors, this White Bean and Ham Hock Soup offers comfort on a chilly evening, combining tender beans, aromatic vegetables, and savory ham hock.
Ingredients
Scale
- 1 lb white beans
- 1 ham hock
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the beans: Begin by rinsing the white beans under cold water. Then, soak them in a large bowl overnight in plenty of water.
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until tender, about 5-7 minutes.
- Add aromatics: Stir in the minced garlic and cook for an additional minute.
- Combine ingredients: Place the ham hock in the pot, followed by the soaked beans, chicken broth, thyme, bay leaf, and salt and pepper.
- Bring to a boil: Increase heat to bring everything to a gentle boil, then reduce heat to low, cover, and let simmer for about 1.5 to 2 hours.
- Shred the ham: Once the beans are tender, remove the ham hock, shred the meat, and return it to the pot.
- Adjust the seasoning: Taste and add more salt or pepper if needed.
- Garnish and serve: Ladle the soup into bowls and garnish with parsley.
Notes
Make-ahead and freezing options available for convenient meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg