Directions
- Prepare the ham hock: Rinse the ham hock and place it in a large soup pot. Cover with water or broth and bring to a gentle boil. Skim off any foam that rises to the surface.
- Add beans and aromatics: Drain the soaked beans and add them to the pot along with the carrots, celery, onion, garlic, bay leaf, thyme, and black pepper. Stir gently to combine.
- Simmer the soup: Reduce heat to low, cover, and simmer for 1.5–2 hours, until the beans are tender and the ham hock meat is falling off the bone. Stir occasionally and add more water if necessary.
- Remove the ham hock: Take the ham hock out of the pot. Once cool enough to handle, shred the meat, discarding bones and skin, and return the shredded meat to the soup.
- Season: Taste the soup and add salt and additional black pepper if needed. Remove the bay leaf before serving.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for a hearty meal.
Recipe Details
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4–6
Difficulty Level: Medium
Variations & Substitutions
• For a quicker version, use pre-cooked canned beans; reduce simmering time to 30–40 minutes.
• Substitute the ham hock with smoked turkey leg for a slightly lighter flavor.
• Add chopped potatoes or leeks for extra body and texture.
• Spice it up with a pinch of smoked paprika or chili flakes.
Serving Suggestions
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