BEAN AND HAM HOCK SOUP

I’ve highlighted a couple of ingredients with some relevant notes but all are simple ingredients.

Broth – We use chicken stock for this recipe although you can also use low-sodium broth.
Beans – Using canned beans instead of dried beans is a faster way to make ham and beans since the beans have already been cooked
Ham – Using pre-diced ham saves time but leftover ham (like we did for this ham casserole) works great as well. Dicing a ham steak or thickly sliced deli meat is also a great choice.
📖 SUBSTITUTIONS
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:

Beans – you can use navy beans, dried beans with a quick soak method, cannellini beans, or pinto beans. If using dried beans, soak the beans overnight and drain. Simmer with broth, meat, and seasonings for 2-3 hours.
Ham – ham shanks, smoked ham hock, any extra ham you may have on hand or just an easy ham that you love to cook with.
Broth – You can use vegetable broth or even homemade chicken broth.
🍳 EQUIPMENT
We cooked this ham and beans recipe on the stove top in a dutch oven but you may also want to try making it in the crock pot or an electric pressure cooker.

👩🏻‍🍳 HOW TO MAKE HAM AND BEANS