Warm, hearty, and full of flavor — just picture a big pot of this cooking low and slow on a chilly day!
👉Ingredients:
▶️1 pound dried white beans (navy, cannellini, or great northern)
▶️2 smoked ham hocks
▶️1 onion, diced
▶️2 carrots, diced
▶️2 celery stalks, diced
▶️4 garlic cloves, minced
▶️8 cups of chicken or vegetable broth (or water)
▶️1 bay leaf
▶️1 tsp dried thyme
▶️1 tsp dried parsley
▶️½ tsp smoked paprika (optional)
▶️Salt and pepper to taste
▶️¼ cup chopped fresh parsley (for garnish)
▶️1 tbsp apple cider vinegar or lemon juice (optional)
👉Instructions:
✅️1. Soak the Beans – Rinse and soak overnight, or use the quick method (boil 1–2 minutes, let sit 1 hour, then drain).
✅️2. Cook the Soup – Sauté onion, carrots, and celery until soft. Add garlic, ham hocks, beans, broth, and spices. Bring to a boil.
✅️3. Simmer – Reduce heat and simmer 2–3 hours until beans are soft and ham is falling apart.
✅️4. Shred the Ham – Remove bones and fat, shred the meat, and return it to the pot.
✅️5. Finish & Serve – Taste, season, and add vinegar or lemon juice if you like. Serve hot with fresh parsley and crusty bread!
🔹️Tip: For a thicker soup, mash some of the beans or blend a small portion and stir it back in. It tastes even better the next day!
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