Description
A warm, comforting soup packed with tender white beans and smoky ham hock, perfect for family meals.
Ingredients
Scale
- 1 pound dried white beans (such as Great Northern or Navy)
- 1 ham hock
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the beans and soak them overnight in plenty of water. Drain and set aside before cooking. Chop the onion, dice the carrots and celery, and mince the garlic so everything is ready to go.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ham hock, soaked and drained beans, 4 cups chicken broth, 1 teaspoon dried thyme, and 1 bay leaf to the pot. Season with a pinch of salt and freshly ground black pepper. Bring the pot to a boil, then reduce the heat to low and let the soup simmer gently for 1.5 to 2 hours, or until the beans are very tender and the ham hock releases its flavor into the broth.
- Remove the ham hock from the pot and let it cool slightly. Shred the meat, discarding skin and bone, and return the shredded ham to the soup. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley.
Notes
Great for weeknight dinners or meal prep; also delicious with crusty bread or a green salad.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 20g
- Cholesterol: 25mg