Alright Ashley, youâre getting the long, slow-simmered, soul-hugging version of Bean and Ham Hock Soup â the kind that fills the house with rich, smoky aromas and wraps around you like a cozy blanket on a chilly day. đ„Łâš
đ« Slow-Cooked Bean and Ham Hock Soup đ
A deeply satisfying, rustic soup with tender beans, smoky ham hocks, and layers of old-fashioned flavor. Perfect for a slow Sunday or feeding a hungry crowd.
â€ïž Why Youâll Love This Soup:
Uses humble pantry staples to make something truly magical.
The smoked ham hock adds unbeatable depth and richness.
Itâs hearty, nourishing, and even better the next day!
You can make it in a slow cooker, stovetop, or Instant Pot.
Itâs freezer-friendly and great for batch cooking.
đ Ingredients (Serves 6â8):
Base:
1 lb (450g) dried beans (navy, great northern, cannellini, or 15-bean mix)
1â2 smoked ham hocks (depending on size)
2 tablespoons olive oil or butter
1 large yellow onion, finely chopped
3â4 cloves garlic, minced
3 medium carrots, peeled and chopped
3 celery stalks, chopped
1 bay leaf
1 teaspoon dried thyme
œ teaspoon smoked paprika (optional, for a deeper smoky flavor)
œ teaspoon black pepper
6 to 8 cups low-sodium chicken broth or water (or a mix of both)
Toward the End:
Salt (to taste)
1 tablespoon apple cider vinegar or lemon juice (to brighten the flavor)
