- Shred the Ham:
Remove the ham hock from the pot and let it cool slightly.
Shred the meat off the bone and discard the fat, skin, and bones. Return the shredded meat to the soup. - Season and Serve:
Taste the soup and season with salt and black pepper as needed. (The ham hock is salty, so season carefully.)
Serve hot, garnished with chopped parsley, and enjoy with crusty bread or cornbread!
Tips:
For a thicker soup, mash some of the beans with a potato masher or use an immersion blender to blend a portion of the soup.
Leftovers freeze well and taste even better the next day!
Enjoy your hearty and flavorful Bean and Ham Hock Soup!
Pages: 1 2
