Description
Hearty Bean and Ham Hock Soup is a delicious and comforting dish perfect for chilly days, packed with flavor and nutrition.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound dried navy beans, rinsed and sorted
- 1 smoked ham hock
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped kale or spinach (optional)
- 1 tablespoon apple cider vinegar (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
- Add the rinsed navy beans, ham hock, chicken broth, dried thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to low and cover.
- Simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart.
- Remove the ham hock from the pot and let it cool slightly. Shred the meat from the bone and return the meat to the soup, discarding the bone and any excess fat.
- If using, stir in the chopped kale or spinach and let it wilt for about 5 minutes.
- Season the soup with salt, pepper, and apple cider vinegar to taste before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes or a diced jalapeño during the sautéing step.
- Substitute the navy beans with black beans or pinto beans for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 30mg