Ingredients:
1 lb dried beans (navy beans, Great Northern, or a bean mix)
1–2 smoked ham hocks
1 onion, chopped
2–3 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups water (or enough to cover)
Salt and pepper to taste
Fresh parsley or thyme for garnish (optional)
Instructions:
1. Prepare the Beans: Rinse the beans and soak them overnight in water. Drain and rinse again before cooking. If you’re short on time, use the quick-soak method: boil beans in water for 2 minutes, then remove from heat and let soak for 1 hour.
2. Cook the Soup:
In a large pot or Dutch oven, add the ham hocks, beans, onion, carrots, celery, garlic, and water.
Bring to a boil, then reduce heat to low and simmer, uncovered, for 2–3 hours. Stir occasionally to prevent sticking and add more water if needed.
3. Check for Doneness:
When beans are tender and the soup has thickened, remove ham hocks. Shred any meat from the bones and return it to the soup.
Taste and season with salt and pepper as desired.
4. Serve: Ladle soup into bowls, garnish with fresh parsley or thyme if desired, and serve warm with crusty bread or cornbread.
Tips:
You can add diced potatoes or tomatoes for extra flavor.
If you prefer a thicker soup, mash some beans with a spoon or potato masher before serving.
This soup keeps well, so it’s great
for making in larger batches and reheating later. Enjoy!
