Alright Ashley, you’re getting the long, slow-simmered, soul-hugging version of Bean and Ham Hock Soup — the kind that fills the house with rich, smoky aromas and wraps around you like a cozy blanket on a chilly day. 🥣✨
🫘 Slow-Cooked Bean and Ham Hock Soup 🐖
A deeply satisfying, rustic soup with tender beans, smoky ham hocks, and layers of old-fashioned flavor. Perfect for a slow Sunday or feeding a hungry crowd.
❤️ Why You’ll Love This Soup:
Uses humble pantry staples to make something truly magical.
The smoked ham hock adds unbeatable depth and richness.
It’s hearty, nourishing, and even better the next day!
You can make it in a slow cooker, stovetop, or Instant Pot.
It’s freezer-friendly and great for batch cooking.
📝 Ingredients (Serves 6–8):
Base:
1 lb (450g) dried beans (navy, great northern, cannellini, or 15-bean mix)
1–2 smoked ham hocks (depending on size)
2 tablespoons olive oil or butter
1 large yellow onion, finely chopped
3–4 cloves garlic, minced
3 medium carrots, peeled and chopped
3 celery stalks, chopped
1 bay leaf
1 teaspoon dried thyme
½ teaspoon smoked paprika (optional, for a deeper smoky flavor)
½ teaspoon black pepper
6 to 8 cups low-sodium chicken broth or water (or a mix of both)
Toward the End:
Salt (to taste)
1 tablespoon apple cider vinegar or lemon juice (to brighten the flavor)
