Bean and Ham Hock Soup

Instructions

Step 1: Prepare Ingredients

1. Soak dried beans overnight, then rinse and drain. If using canned beans, rinse and drain.

Step 2: Cook the Soup

1. In a large pot or Dutch oven, add the ham hock, beans, chopped onion, carrots, celery, garlic, bay leaf, and broth.
2. Bring to a boil, then reduce heat to low and simmer for 2.5 to 3 hours, until beans are tender and ham falls off the bone. (Or cook on LOW in a slow cooker for 6–8 hours.)

Step 3: Finish

1. Remove the ham hock, shred the meat, and return it to the pot. Discard the bone and any fatty pieces.
2. Season with salt and pepper to taste. Garnish with fresh parsley if desired.

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