Bean and Ham Hock Soup Recipe
Instructions
- Prepare the Beans:
Rinse the dried beans under cold water and remove any debris.
Soak them overnight in a large bowl of water, or use the quick-soak method:
Place beans in a pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse before using. - Cook the Ham Hock:
In a large pot or Dutch oven, add the ham hock, chicken broth, and bay leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to release the flavors. - Add the Vegetables and Beans:
After 1 hour, add the soaked beans, diced onion, carrots, celery, garlic, thyme, and smoked paprika (if using) to the pot.
Stir, cover, and simmer for an additional 1 Β½ to 2 hours, stirring occasionally, until the beans are tender and the ham is falling off the bone.
.Shred the Ham:
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