Ingredients
1 pound dried white beans, such as navy or cannellini, soaked overnight
2 ham hocks
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
Chopped fresh parsley, for garnish (optional)
Directions
In a large pot or Dutch oven, combine the soaked white beans, ham hocks, diced onion, carrots, celery, garlic, chicken or vegetable broth, bay leaves, and dried thyme.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beans are tender and the ham hocks are falling off the bone.
Once the soup is cooked, remove the ham hocks from the pot and shred the meat, discarding any excess fat and bones. Return the shredded meat to the pot and stir to combine.
Season the soup with salt and pepper to taste. If desired, garnish with chopped fresh parsley before serving.
Kitchen Equipment Needed
Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
How to Store Leftovers
If you have any leftovers (which is rare because this soup is so delicious!), allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days, or freeze it for longer-term storage. Simply reheat the soup on the stovetop or in the microwave until heated through before serving.
Food Pairings
For a complete meal, serve this White Bean and Ham Hock Soup with a side of crusty bread or a simple green salad. You can also pair it with a glass of crisp white wine or a hearty beer for a delightful culinary experience.
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