Shred the Ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat and return it to the soup.
Season the Soup: Taste the soup and season with salt and pepper. Add a splash of apple cider vinegar or lemon juice for a bright finish, if desired.
4. Serve:
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Tips:
Thicker Soup: For a thicker soup, mash some of the beans against the side of the pot with a spoon or blend a portion of the soup and stir it back in.
Storage: This soup stores well and tastes even better the next day. Keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
This Bean and Ham Hock Soup is a warm and comforting meal thatβs sure to satisfy on a chilly day. Enjoy!
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