Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

To soak beans: In a large bowl, cover beans with water by 2 inches and let soak for 8-10 hours (overnight) and drain. Alternatively, place beans in a large pot and cover with water. Bring to a boil and tightly cover pan with plastic wrap. Let sit for an hour.

In a large heavy pot, combine beans with ham hock, bay leaf and 12 cups of water. Bring to boil and reduce heat and simmer for 1 hour or until beans are just tender. Stir in onion, celery, carrot, potato and garlic. Simmer for another hour or until soup is very thick. Remove ham hock and strip off meat from bone, discarding the rind and fat. Stir meat into soup and season with salt and pepper. Stir in parsley and serve hot.

Cook's Note

Use up your leftover mashed potatoes: Add 1 to 2 cups to the soup along with the diced ham and skip step 3.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Squash Soup

Recipe courtesy of Alton Brown

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

French Onion Soup

Recipe courtesy of Keri Poulios

Browse Reviews By Keyword