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–+ servings
Emma

Hearty Bean and Ham Hock Soup: A Delicious Comfort!

Hearty Bean and Ham Hock Soup is a delicious and comforting dish perfect for chilly days, packed with flavor and nutrition.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

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

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
  3. 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.
  4. Simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart.
  5. 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.
  6. If using, stir in the chopped kale or spinach and let it wilt for about 5 minutes.
  7. Season the soup with salt, pepper, and apple cider vinegar to taste before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 22gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 600mgFiber: 10gSugar: 2g

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.

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