For additional flavor, include two bay leaves, a teaspoon of dried thyme, half a teaspoon of black pepper, and a tablespoon of apple cider vinegar, which brightens the broth. Salt should be added only after cooking since the ham hock already provides a salty note. If desired, you can enrich the soup with a can of diced tomatoes or stir in a handful of kale or spinach at the end of cooking for extra freshness.
Method
If you are short on time and cannot soak the beans overnight, try the quick soak method: cover them with water, bring to a boil for two minutes, then let them sit for an hour. Once ready, begin by sautéing the onion, carrots, celery, and garlic in a large pot until softened. Add the ham hock, beans, liquid, and spices, then bring the mixture to a boil. Reduce the heat, partially cover the pot, and allow the soup to simmer gently for two to three hours, until the beans are tender.
When the beans are ready, remove the ham hock, shred the meat, and return it to the pot, discarding the bones and skin. Stir in the apple cider vinegar, taste, and adjust the seasoning with salt if needed.
Pro Tips
This recipe is wonderfully adaptable. For a hands-off version, you can cook it in a slow cooker on low heat for about eight hours—perfect for busy days. If you prefer a creamier texture, mash some of the beans against the side of the pot before serving. The soup also freezes exceptionally well, so consider making a double batch to enjoy later.
Serving Suggestion
Serve the soup piping hot with slices of crusty bread or a wedge of cornbread for dipping. This simple yet satisfying dish is guaranteed to become a cold-weather favorite in your kitchen.