I’ve perfected this hearty, nutrient-dense soup that combines tender beef hocks with creamy white beans and mineral-rich vegetables. This traditional recipe not only provides exceptional flavor but also delivers a significant dose of calcium and other essential nutrients.
Why This Recipe Nourishes
The combination of beef hocks and beans creates a rich, collagen-filled broth, while the apple cider vinegar helps extract beneficial minerals from the bones. This soup is not just comforting – it’s a powerhouse of nutrition.
Prep Time & Cooking Time
- Prep Time: 20 minutes
- Soaking Time: 8-12 hours
- Cook Time: 2.5-3 hours
- Total Time: 11-15 hours (including soaking)
- Servings: 8
Ingredients
For the Base:
- 2 large beef hocks (about 2.5 pounds/1.1kg)
- 1 pound (450g) dried Great Northern beans, soaked overnight
- 8 cups (2L) low-sodium chicken broth
- 2 cups (480ml) water
- 1 tablespoon apple cider vinegar
Vegetables and Aromatics:
- 2 cups (130g) chopped kale, stems removed
- 2 medium carrots (200g), diced
- 2 celery stalks (120g), diced
- 1 large onion (200g), diced
- 4 garlic cloves, minced
- 2 bay leaves
Seasonings:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- Sea salt to taste
For Serving:
- Fresh parsley, chopped
- Lemon wedges
- Whole grain bread (optional)
Detailed Instructions
- Prepare the Beans:
- Soak beans overnight in cold water (8-12 hours)
- Rinse thoroughly and drain
- Pick out any damaged beans or debris
- Prepare the Base:
- Heat olive oil in a large Dutch oven over medium heat
- Add diced onions, carrots, and celery
- Sauté for 5-7 minutes until vegetables soften
- Add minced garlic, cook for 1 minute until fragrant
- Build the Soup:
- Add beef hocks to the pot
- Pour in chicken broth and water
- Add apple cider vinegar
- Add soaked beans
- Include bay leaves, thyme, and black pepper
- Cooking Process:
- Bring to a gentle boil
- Reduce heat to low
- Cover and simmer for 2-2.5 hours
- Stir occasionally to prevent beans from sticking
- Final Steps:
- Remove beef hocks once meat is tender
- Shred meat using two forks
- Discard bones and any tough connective tissue
- Return shredded meat to pot
- Add chopped kale
- Simmer for 5 additional minutes
- Adjust seasoning with salt to taste
Pro Tips for Perfect Results
- Don’t skip the bean soaking step
- Use fresh, not expired, dried beans
- Don’t add salt until beans are tender
- Keep the simmer gentle to prevent beans from breaking
- Skim any foam that forms during cooking
Storage and Reheating
Store in airtight containers:
- Refrigerator: up to 5 days
- Freezer: up to 3 months
Reheat gently on stovetop, adding water if needed.
Nutritional Information
Per serving (1.5 cups):
- Calories: 385
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 480mg
- Total Carbohydrates: 42g
- Dietary Fiber: 10g
- Protein: 32g
- Calcium: 180mg
- Iron: 5mg
Health Benefits
This soup provides:
- High-quality protein from beef and beans
- Calcium from bones and kale
- Iron from meat and beans
- Fiber from beans and vegetables
- Collagen from beef hocks
- Vitamins A and K from kale
Serving Suggestions
Serve hot with:
- Crusty whole grain bread
- Fresh lemon wedge
- Chopped fresh parsley
- Drizzle of extra virgin olive oil
- Freshly ground black pepper
Recipe Variations
- Add diced tomatoes for extra flavor
- Include chopped spinach instead of kale
- Add root vegetables like parsnips or turnips
- Use cannellini beans instead of Great Northern
- Add fresh herbs like rosemary or sage
Make-Ahead Tips
- Soak beans the night before
- Prep vegetables up to 24 hours ahead
- Make full recipe and refrigerate for up to 5 days
- Freeze in portions for easy meals
This Classic Calcium-Rich White Bean & Beef Hock Soup is perfect for cold weather and makes an excellent meal prep option. The combination of tender beef, creamy beans, and nutritious vegetables creates a satisfying and healthy meal that improves with time!
