🍲 HEARTY BEAN & HAM HOCK SOUP: The Ultimate Comfort Food That Simmers Itself!


 

  • 1 lb dried navy beans (or great Northern), soaked overnight

  • 1 meaty ham hock (about 1.5 lbs)

  • 8 cups water (or chicken broth for extra flavor)

  • 1 onion, diced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, minced

✅ Flavor Boosters

  • 2 bay leaves

  • 1 tsp dried thyme

  • ½ tsp black pepper

  • 1 tbsp apple cider vinegar (brightens the broth!)

  • Salt to taste (add after cooking—ham hock is salty!)

🎯 Optional Upgrades

  • 1 can diced tomatoes

  • Handful of kale or spinach (stir in at the end)

👨🍳 EASY STEPS (Let Your Pot Do the Work!)

1. Quick Soak Shortcut

  • No time to soak? Cover beans with water, boil 2 mins, then let sit 1 hour.

2. Build Flavor

  1. In a large pot, sauté onion, carrots, celery, and garlic until soft.

  2. Add ham hock, beans, water, and spices. Bring to a boil.

3. Simmer to Perfection

  • Reduce heat, partially cover, and simmer 2-3 hours until beans are tender.

  • Remove ham hock, shred meat, and return to pot. Discard bones/skin.

  • Stir in vinegar, adjust salt, and serve!

💡 PRO TIPS

🔸 Crockpot Friendly: Cook on low 8 hours (perfect while you’re at work!).
🔸 Extra Creamy? Mash some beans against the pot wall.
🔸 Freezes beautifully—double the batch!

Serve With: Crusty bread or cornbread for dipping.