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)
- Fresh parsley for garnish (optional)