Bean and Ham Hock Soup Recipe

Once the ham hocks are tender, remove them from the soup.

Allow them to cool slightly, then shred the meat, discarding the skin and bones.

Return the shredded meat to the pot.

6. Season and Serve

Remove the bay leaf and adjust the seasoning with salt and pepper.

Serve hot, garnished with fresh parsley, alongside crusty bread or cornbread.

Tips

For a creamier texture, blend part of the soup with an immersion blender before adding the shredded ham.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

This smoky, savory Bean and Ham Hock Soup is the ultimate co

mfort food—perfect for cozying up on chilly days!