{"id":11063,"date":"2025-08-05T22:31:34","date_gmt":"2025-08-05T22:31:34","guid":{"rendered":"https:\/\/dejunair.com\/?p=11063"},"modified":"2025-08-05T22:31:35","modified_gmt":"2025-08-05T22:31:35","slug":"bean-and-ham-hock-soup-3","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=11063","title":{"rendered":"BEAN AND HAM HOCK SOUP"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound dried beans (such as navy, pinto, or great northern beans)<\/li>\n\n\n\n<li>2 smoked ham hocks (or a ham bone with meat)<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 cups chicken stock (or water)<\/li>\n\n\n\n<li>1 medium onion, diced<\/li>\n\n\n\n<li>2 medium carrots, diced<\/li>\n\n\n\n<li>2 celery stalks, diced<\/li>\n\n\n\n<li>3 garlic cloves, minced<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 teaspoon dried thyme<\/li>\n\n\n\n<li>\u00bd teaspoon smoked paprika (optional)<\/li>\n\n\n\n<li>Salt and black pepper, to taste<\/li>\n\n\n\n<li>Fresh parsley, chopped (for garnish)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Instructions<\/strong><\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">1.&nbsp;<strong>PREPARE THE BEANS<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rinse the dried beans and remove any debris.<\/li>\n\n\n\n<li>Soak the beans overnight in a large bowl of water. Drain and rinse before using.<br><em>(Alternatively, use the quick soak method: Boil the beans in water for 2 minutes, remove from heat, cover, and let sit for 1 hour. Then drain and rinse.)<\/em><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">2.&nbsp;<strong>COOK THE HAM HOCKS<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>In a large pot or Dutch oven, add the ham hocks and chicken stock (or water).<\/li>\n\n\n\n<li>Bring to a boil, then reduce heat and simmer for about 1 hour, partially covered. This will infuse the broth with smoky flavor.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">3.&nbsp;<strong>ADD THE VEGETABLES AND BEANS<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add the soaked beans, onion, carrots, celery, garlic, bay leaf, thyme, and smoked paprika to the pot.<\/li>\n\n\n\n<li>Stir well and bring the soup back to a simmer.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">4.&nbsp;<strong>SIMMER THE SOUP<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cover the pot and let the soup simmer on low heat for 2-3 hours, stirring occasionally.<\/li>\n\n\n\n<li>Check the beans for tenderness; they should be soft and creamy when done.<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">5.&nbsp;<strong>SHRED THE HAM<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Once the ham hocks are tender, remove them from the soup.<\/li>\n\n\n\n<li>Let them cool slightly, then shred the meat off the bones, discarding the skin and bones.<\/li>\n\n\n\n<li>Return the shredded meat to the pot.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">6.&nbsp;<strong>SEASON AND SERVE<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Remove the bay leaf and season the soup with salt and pepper to taste.<\/li>\n\n\n\n<li>Garnish with fresh parsley and serve warm with crusty bread or cornbread.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Tips<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>For creamier soup:<\/strong>\u00a0Use an immersion blender to blend a portion of the beans before adding the shredded ham back to the pot.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Add veggies:<\/strong>\u00a0You can also include potatoes, kale, or spinach for more texture and nutrition.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Storage:<\/strong>\u00a0Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.<\/li>\n<\/ul>\n\n\n\n<p>This bean and ham hock soup is the epitome of comfort food, packed with smoky, savory goodness!&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions 1.&nbsp;PREPARE THE BEANS 2.&nbsp;COOK THE HAM HOCKS 3.&nbsp;ADD THE VEGETABLES AND BEANS 4.&nbsp;SIMMER THE SOUP 5.&nbsp;SHRED THE HAM&hellip;<\/p>\n","protected":false},"author":2,"featured_media":11064,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-11063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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