BEAN AND HAM HOCK SOUP

Directions

1. Prepare the beans: Rinse the dried beans under cold water and remove any debris. Place the beans in a large bowl and cover with water. Let them soak overnight, or use the quick soak method by bringing them to a boil for 2 minutes, then removing from heat and letting them soak for 1 hour. Drain and rinse the beans before using.
2. Cook the ham hock: In a large pot or Dutch oven, add the ham hock and cover with water. Bring to a boil, then reduce heat and simmer for 1-2 hours, until the meat is tender and falling off the bone. Remove the ham hock from the pot and set aside to cool. Reserve the cooking liquid.
3. Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Combine ingredients: Add the soaked beans, chicken broth, reserved cooking liquid, bay leaves, thyme, and rosemary to the pot. Stir to combine. Return the ham hock to the pot.
5. Simmer the soup: Bring the mixture to a boil, then reduce heat and simmer for 1-2 hours, until the beans are tender and the flavors have melded together. Remove the ham hock and bay leaves.
6. Shred the ham: Once the ham hock is cool enough to handle, remove the meat from the bone and shred it into bite-sized pieces. Return the shredded ham to the pot and stir to combine.
7. Season and serve: Taste the soup and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips and Variations

• Use a slow cooker: To make this recipe even easier, you can cook it in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.
• Try different beans: While white beans are traditional, you can use any variety of dried beans you like. Pinto beans, black beans, or a bean mix would all work well in this recipe.
• Add extra vegetables: For a more robust soup, add additional vegetables such as potatoes, kale, or spinach.
• Use leftover ham: If you have leftover ham from a holiday meal, you can use it in place of the ham hock. Simply add the ham towards the end of the cooking time to heat through.

How to Store Leftovers

Bean and Ham Hock Soup can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the soup for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave.

Food and Drink Pairings

This hearty soup pairs wonderfully with a variety of sides and beverages:

• Crusty bread: A slice of crusty bread is perfect for soaking up the rich broth.
• Green salad: A fresh green salad with a tangy vinaigrette balances the richness of the soup.
• White wine: A crisp white wine, such as Sauvignon Blanc, complements the smoky flavors of the ham.