White Bean and Ham Hock Soup Recipe
Ingredients:
16 oz dried Northern beans
3-4 meaty ham hocks (or a meaty ham bone)
1 small white onion, diced
4-6 cups of chicken or vegetable broth
2-3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Soak the Beans: Rinse the Northern beans and soak them in water overnight. Drain before using.
2. Sauté the Vegetables: In a large pot, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Add the soaked beans, ham hocks, bay leaf, and broth to the pot. Bring to a boil.
5. Simmer: Reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the meat is falling off the bone.
6. Shred the Meat: Remove the ham hocks, let them cool slightly, then shred the meat and return it to the pot. Discard any bones and excess fat.
7. Season: Taste the soup and season with salt and pepper as needed.
8. Serve: Ladle into bowls and garnish with fresh parsley if desired.
Enjoy your hearty soup! If you like it, I’d love to hear your feedback or any tweaks you made!
