Bean and Hamhock soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Beans: Soak the Beans: Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. (Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then removing them from the heat and letting them soak for 1 hour before draining and rinsing.)

Step 2

Sauté the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Add Ham Hocks and Seasonings: Place the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in the broth, ensuring the ingredients are covered. Bring to a boil.

Step 4

Simmer the Soup: Reduce the heat to low, cover, and simmer the soup for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed to keep everything submerged.

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