Ingredients
Scale
- 1 pound dried white beans (such as navy, cannellini, or great northern beans)
- 2 smoked ham hocks
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken or vegetable broth (or water)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity)
Instructions
Step 1: Prepare the Beans
- Rinse and Soak the Beans: Rinse the dried beans under cold water to remove any debris. Place the beans in a large bowl, cover with water, and soak them overnight (8 hours). If you’re short on time, you can use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour.
- Drain the Beans: After soaking, drain the beans and set aside.
Step 2: Sauté the Vegetables
- Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
- Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Combine Ingredients and Simmer
- Add the Ham Hocks and Beans: Place the smoked ham hocks and drained beans into the pot with the sautéed vegetables.
- Add the Broth and Herbs: Pour in 8 cups of chicken or vegetable broth (or water). Add the bay leaf, dried thyme, dried parsley, and smoked paprika (if using). Stir to combine.
- Season and Simmer: Season with a pinch of salt and freshly ground black pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer gently for about 2 hours, or until the beans are tender and the ham hocks have imparted their smoky flavor to the broth. Stir occasionally.
Step 4: Shred the Ham
- Shred the Ham: Once the beans are tender, carefully remove the ham hocks from the pot. Let them cool slightly, then shred the meat from the bones and return the shredded ham to the soup. Discard the bones and any excess fat.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt and pepper to taste. If using, stir in the apple cider vinegar or lemon juice for a touch of acidity to balance the flavors.
Step 5: Garnish and Serve
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of freshness.
- Optional: For added richness, drizzle a little olive oil or sprinkle some grated Parmesan cheese over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 2-2.5 hours