BEAN AND HAM HOCK SOUP

Winter is here, and what better way to warm up than with a delicious bowl of Bean and Ham Hock Soup? This hearty and comforting dish is perfect for chilly nights, and it’s packed with flavor that will satisfy your cravings.

Ingredients:

• 1 lb dried navy beans
• 1 ham hock
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• salt and pepper to taste

Instructions:

• Rinse the navy beans and soak them overnight in water.
• In a large pot, add the ham hock, onion, garlic, carrots, celery, and chicken broth.
• Drain the soaked beans and add them to the pot.
• Bring the mixture to a boil, then reduce heat and simmer for about 2 hours, or until the beans are tender.
• Remove the ham hock, shred the meat, and add it back to the soup.
• Season with salt and pepper to taste.

Popular questions:

• Q: Can I use a different type of beans for this soup?

A: Yes, you can use other types of beans like black beans or pinto beans, but adjust cooking times accordingly.

• Q: Can I use vegetable broth instead of chicken broth?

A: Yes, you can substitute vegetable broth for chicken broth for a vegetarian version of this soup.

• Q: Can I use a slow cooker for this recipe?

A: Yes, you can cook this soup in a slow cooker on low for 6-8 hours or on high for 3-4 hours.

• Q: How long will this soup last in the fridge?

A: This soup can be stored in the fridge for up to 3-4 days in an airtight container.

Helpful tips:

• For extra flavor, add a bay leaf and a sprig of thyme to the soup while simmering.
• You can add diced potatoes or spinach to this soup for additional nutrients.
• Finish the soup with a drizzle of olive oil and a sprinkle of fresh herbs for a gourmet touch.

Expert Secrets:

• For a richer flavor, roast the ham hock in the oven before adding it to the soup.
• Try adding a splash of apple cider vinegar or a dash of hot sauce to brighten up the flavors.
• Use homemade chicken broth for the best taste, or opt for low-sodium store-bought broth to control salt levels.