Description
A comforting and hearty soup with smoked ham hock and butter beans, infused with fresh herbs and spices, perfect for chilly evenings.
Ingredients
Scale
- 1 pound smoked ham hock or diced ham
- 2 cups dried butter beans or 3 cans (15 ounces each) butter beans, drained and rinsed
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped, plus extra for garnish
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon black pepper
- Salt to taste
- Hot sauce for serving
- Crusty bread for serving
Instructions
- Soak the beans: If you choose to use dried butter beans, soak them overnight in plenty of cold water. This helps them soften and cook evenly. Drain and rinse them before use.
- Sauté the vegetables: In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Toss in the diced onion, carrots, and celery, sautéing for 5 to 7 minutes until they become tender and fragrant.
- Add garlic: Stir in the minced garlic, cooking for about one minute until your kitchen fills with its aromatic essence.
- Combine ingredients: Add the ham hock (or diced ham), soaked butter beans (or canned beans), chicken broth, water, bay leaves, thyme, and black pepper to the pot. Stir well.
- Bring to a boil and simmer: Raise the heat to bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow it to cook uncovered for 1 hour (or 45 minutes if using canned beans), stirring occasionally until the beans are tender and the flavors meld beautifully.
- Shred the ham: Once cooked, remove the ham hock, shred the meat, and return the tender pieces to the pot. Discard the bone, excess fat, and bay leaves.
- Finish the soup: Stir in the fresh parsley and chives, then taste and adjust the salt and pepper to your liking.
- Serve: Ladle the fragrant soup into bowls and serve hot, garnished with extra fresh herbs and a dash of hot sauce, if desired. Pair with a slice of crusty bread.
Notes
This soup develops even more flavor when made a day ahead. Store in the fridge and reheat on the stove when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 50mg