If not pre-soaked, rinse beans and place them in a pot with water. Boil for 2 minutes, remove from heat, cover, and let sit 1 hour. Drain before cooking.
2. Sauté Vegetables
In a large pot, heat olive oil or butter over medium heat.
Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add garlic and cook 1 more minute until fragrant.
3. Cook Soup
Add soaked beans, ham hock, broth, bay leaves, and thyme to the pot.
Bring to a boil, then reduce heat to low and simmer, covered, for 1.5–2 hours, or until beans are tender and the ham hock is falling apart.
4. Finish & Season
Remove the ham hock and shred the meat, discarding bone and skin. Return meat to the soup.
Adjust seasoning with salt and pepper. If soup is too thick, add a little water or broth.
Remove bay leaves.
5. Serve
Garnish with chopped parsley and serve with crusty bread for a hearty meal.
💡 Tips:
For extra flavor, add a smoked paprika pinch or a few dashes of hot sauce.
You can also toss in some chopped potatoes or turnips for more heartiness.
Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a slow cooker version that’s “set it and forget it,” perfect for busy days. Do you want me to do that?
