White beans and ham hock soup

Here’s a delicious recipe for White Beans and Ham Hock Soup that’s perfect for a hearty meal:

Ingredients:

• 1 lb dried white beans (like navy or cannellini), soaked overnight
• 1 large smoked ham hock
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3-4 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 6 cups low-sodium chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: a few dashes of hot sauce

Instructions:

1. Prepare the Beans: Drain and rinse the soaked beans, then set them aside.
2. Sauté the Vegetables: In a large pot, heat a bit of olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5-7 minutes). Add the garlic and sauté for another minute until fragrant.
3. Add the Ham Hock and Beans: Place the ham hock into the pot, followed by the soaked beans. Stir in the bay leaf, thyme, and smoked paprika.
4. Pour in Broth: Add the chicken broth to the pot, making sure everything is covered by the liquid. Bring it to a boil.
5. Simmer: Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart.
6. Shred the Ham: Remove the ham hock from the pot. Shred any meat off the bone and discard the fat and bone. Return the shredded meat to the soup.
7. Season: Taste and season with salt, pepper, and optional hot sauce as desired. Let the soup simmer uncovered for another 10-15 minutes to thicken slightly.
8. Serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

This soup is even better the next day once the flavors have had more time to meld!