White Bean and Ham Hock Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound dried white beans (such as Great Northern or cannellini), rinsed and sorted
- 1 smoked ham hock
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional)
Instructions
1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté for about 5 minutes until translucent. Stir in the minced garlic, diced carrots, and celery, cooking for another 5 minutes until the vegetables are soft.
2. Add Beans and Broth: Stir in the rinsed white beans and add the ham hock to the pot. Pour in the chicken broth and add the dried thyme and bay leaf. Bring the mixture to a boil over high heat.
3. Simmer: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 1 hour, or until the beans are tender and creamy.
4. Shred the Ham: After simmering, carefully remove the ham hock from the pot. Let it cool slightly, then use a fork to shred the meat from the bone. Discard the fat, skin, and bones, and return the shredded ham back to the soup.
5. Finish the Soup: If using, stir in the baby spinach and let it wilt for about 5 minutes. Add salt and pepper to taste. For a touch of brightness, mix in lemon juice just before serving.
6. Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy with crusty bread for a complete meal!
Notes
- Bean Soak: If you prefer a faster cooking method, you can soak the beans overnight in water, which will reduce the cook time by about 30 minutes.
- Substitutions: You can use turkey or vegetarian hocks if you prefer a lighter version. For added flavor, consider adding a pinch of smoked paprika.
- Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Substitutions: You can use turkey or vegetarian hocks if you prefer a lighter version. For added flavor, consider adding a pinch of smoked paprika.
- Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.