A comforting Southern dish of white beans, smoky ham hock, vegetables, and herbs for chilly days.
# Components:
→ Meats
01 - 1 large smoked ham hock (about 1 to 1.5 pounds)
→ Beans
02 - 1 pound dried great northern or cannellini beans, soaked overnight and drained
→ Vegetables
03 - 1 large yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Herbs and Seasonings
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon smoked paprika
11 - Salt to taste
→ Liquids
12 - 8 cups low-sodium chicken broth or water
→ Finishing
13 - 2 tablespoons chopped fresh parsley for garnish
# Directions:
01 - In a large Dutch oven or soup pot, combine the soaked and drained beans, ham hock, diced onion, carrots, celery, minced garlic, bay leaves, thyme, black pepper, and smoked paprika.
02 - Pour in the chicken broth and stir to combine all ingredients evenly.
03 - Bring the mixture to a boil over high heat, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally to ensure even cooking.
04 - Remove the ham hock from the pot and let it cool slightly. Shred the meat, discarding the skin and bone. Return the shredded meat to the pot.
05 - Continue simmering uncovered for 30 minutes until the beans are tender and the soup has thickened slightly. Add additional broth or water if needed to reach desired consistency.
06 - Taste the soup and season with salt as needed, keeping in mind the ham hock will contribute saltiness. Remove bay leaves before serving.
07 - Ladle the soup into bowls and garnish each serving with chopped fresh parsley.
