Hearty Ham and Bean Soup with Smoky Ham Hock and Sage

Ingredients

• 1 pound dried great northern beans, rinsed and sorted
• 1 smoked ham hock (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 parmesan rind (optional)
• 1 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Place the dried beans in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature.

2. 2

   Drain and rinse the soaked beans, then set aside.

3. 3

   Heat the olive oil in a 6-quart stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened.

   7:00 · Soften vegetables
4. 4

   Add the garlic and cook until fragrant.

   1:00 · Cook garlic
5. 5

   Add the drained beans, ham hock, chicken broth, bay leaves, sage, thyme, smoked paprika, parmesan rind, and black pepper. Stir to combine.

6. 6

   Bring the soup to a boil, then reduce the heat to low, cover partially, and simmer until the beans are tender and the ham hock meat is falling off the bone.

   3:00:00 · Simmer soup
7. 7

   Remove the ham hock from the pot and transfer to a cutting board. Let it cool slightly, then shred the meat, discarding the skin, bone, and excess fat.

8. 8

   Return the shredded ham to the pot. Remove and discard the bay leaves and parmesan rind.

9. 9

   Season the soup with salt to taste, adjusting pepper as needed.

10. 10

    Ladle the soup into bowls and garnish with chopped fresh parsley before serving.