Bean and ham hock soup is a classic dish that embodies comfort and warmth, making it a staple in many households. This hearty soup is not only a delicious way to use leftover ham but also a nutritious option packed with protein and fiber. The combination of tender beans and smoky ham hocks creates a rich, savory flavor profile that is both satisfying and filling.

To prepare this dish, dried beans are typically soaked overnight, allowing them to soften and absorb flavors during cooking. The process begins with sautéing aromatic vegetables like onions, garlic, carrots, and celery in olive oil, which enhances the overall taste of the soup. The addition of a ham hock or bone infuses the broth with a deep, smoky essence, while herbs such as thyme and bay leaves contribute to its aromatic quality.

Cooking times can vary, but simmering the soup for several hours allows the beans to become tender and the flavors to meld beautifully. The result is a thick, creamy soup that can be enjoyed on its own or paired with crusty bread for a complete meal. Whether served on a chilly day or as a comforting dinner option, bean and ham hock soup is sure to bring warmth and satisfaction to the table. Its versatility also means that variations abound, accommodating different tastes and preferences while maintaining its core essence as a beloved comfort food.

𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?
Ingredients:
A medium package. Of dried Northern beans, I used the 16-ounces sizes.
3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.
1 small diced white Onion.
Enough water to cover the beans.
Salt & pepper, to taste
1/3 Cup.Of Light brown sugar.

DIRECTIONS:
-The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
-In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
-After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.

-Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
-Following that, I removed the ham shanks or hocks, taking out all of the beef.
-Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
-I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
-And to conclude, I preferred to pour some into individual bowls for serving!