𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏

The Ingredients

• 1 lb (450g) Dried Navy beans or Great Northern beans (soaked overnight)

• 1 large Smoked ham hock (look for one with a good amount of meat)

• 1 Large onion, diced

• 2 Carrots, diced

• 2 stalks Celery, diced

• 3 cloves Garlic, minced

• 6 cups Chicken broth (or water)

• 2 Bay leaves

• 1 tsp Smoked paprika

• 1/2 tsp Black pepper (you likely won’t need salt because of the ham hock)

• 1 tbsp Apple cider vinegar (to brighten the finish)

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The Instructions

1. The Soak: Rinse your dried beans and soak them in a large bowl of water overnight. Drain and rinse again before cooking.

2. The Sauté: In a large pot or Dutch oven, sauté the onion, carrots, and celery in a little oil until softened (about 5 minutes). Add the garlic and paprika and cook for 1 more minute.

3. The Simmer: Add the soaked beans, the whole ham hock, bay leaves, and broth. Bring to a boil, then reduce heat to a very low simmer.

4. The Wait: Cover and cook for 1.5 to 2 hours. You’re waiting for the beans to become creamy and the meat on the ham hock to literally fall off the bone.

5. The Shred: Remove the ham hock from the pot. Discard the skin and bones. Shred the smoky meat and stir it back into the soup.

6. The “Creamy” Trick: Take a potato masher or the back of a large spoon and crush about 10% of the beans against the side of the pot. This releases their starch and makes the broth rich and thick.

7. The Finish: Stir in the apple cider vinegar. Taste it—add salt only if the ham hock didn’t provide enough.

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🌽 The Ultimate Pairing

You already have the Honey Butter Cornbread Poppers on your list. Stop right there. This soup and that cornbread are a match made in heaven. Dip the sweet, buttery popper into the smoky, salty bean broth for the ultimate bite.

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The “Soup Duo” on Your Menu

Soup	Vibe	Best Served…
Cabbage & Veg	Light, Clean, Bright	As a starter to “wake up” the palate.
Bean & Ham Hock	Heavy, Smoky, Filling	As a main event or a side to the Fried Chicken.