Bean and Ham Hock Soup

Bean and Ham Hock Soup

Ingredients:

• 1 smoked ham hock
• 2 cups dried white beans (navy beans or great northern)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3–4 garlic cloves, minced
• 1–2 bay leaves
• 1 tsp black pepper
• 1/2 tsp smoked paprika (optional, but adds depth)
• Salt to taste
• 6–8 cups water or chicken broth
• Optional: fresh parsley for garnish

Instructions:

1. Soak the beans (recommended):
   Soak dried beans overnight in plenty of water. Drain before cooking.
2. Start the base:
   In a large pot, add ham hock, beans, onion, carrots, celery, garlic, bay leaves, pepper, and broth/water.
3. Simmer slowly:
   Bring to a boil, then reduce heat and simmer for 2–3 hours, stirring occasionally.
   The ham hock will release flavor and become tender.
4. Shred the meat:
   Remove the ham hock, shred the meat off the bone, and return it to the pot.
5. Final seasoning:
   Taste and adjust salt and pepper. Add smoked paprika if using.
6. Serve hot:
   Garnish with parsley if desired. Serve with crusty bread.

 Result:

A rich, smoky, hearty soup that’s thick, comforting, and even better the next day.