Bean and Ham Hock Soup Recipe

Ingredients:

• 500g dried white beans (such as cannellini or navy beans)
• 1 large smoked ham hock
• 1 medium onion (finely diced)
• 2 medium carrots (peeled and diced)
• 2 celery stalks (chopped)
• 3 garlic cloves (minced)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 liter chicken broth (low-sodium)
• 500ml water
• Salt and black pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Prepare the Beans
   Rinse the dried beans thoroughly under cold water. If you prefer a quicker cooking time, soak the beans in water overnight. Drain and set aside.
2. Sauté the Vegetables
   In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion, carrots, and celery. Sauté the vegetables for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Add the Ham Hock and Seasonings
   Nestle the smoked ham hock in the pot along with the sautéed vegetables. Add the bay leaf, dried thyme, and the rinsed beans. Pour in the chicken broth and water, ensuring the ham hock is mostly submerged.
4. Simmer the Soup
   Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 2.5 hours, or until the beans are tender and the ham hock meat is falling off the bone.
5. Shred the Ham
   Once the ham hock is fully cooked, carefully remove it from the pot. Use a fork to shred the meat, discarding any bones and excess fat. Return the shredded ham to the soup, stirring it in to combine with the beans and broth.
6. Season and Finish
   Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, you can add more water or broth to reach your desired consistency.
7. Serve
   Ladle the soup into bowls and garnish with freshly chopped parsley. This hearty soup pairs well with crusty bread for dipping or can be enjoyed on its own as a filling meal.