Bean and Ham Hock Soup Recipe

1. Prepare the Beans

Rinse the dried beans and pick out any debris.

For a quicker option, use the quick soak method: boil the beans in water for 2 minutes, then remove from heat, cover, and let them sit for 1 hour. Drain and rinse.

2. Cook the Ham Hocks

In a large pot or Dutch oven, combine ham hocks and chicken stock (or water).

Bring to a boil, reduce heat, and simmer partially covered for about 1 hour to flavor the broth.

3. Add Vegetables and Beans

Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika.

Stir well and return to a simmer.

4. Simmer the Soup

Cover the pot and simmer on low for 2-3 hours, stirring occasionally.

Check the beans periodically; they should be soft and creamy when fully cooked.

5. Shred the Ham