Smoky White Bean & Bacon Hock Soup

Three Aussie Farmers

Smoky White Bean & Bacon Hock Soup

  • 3 hrs
  • 8 people


In winter, soup happens! This Smoky White Bean & Bacon Hock Soup is packed full of flavour and will warm your chilly bones to the core.

What you’ll need

1 Three Aussie Farmers Wood Smoked Bacon Hock
1 Tbsp. olive oil
1 onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
200g dried cannelloni beans, rinsed
2 litres vegetable stock
2 tsp. sweet paprika
2 tsp. smoked paprika
Crusty bread, to serve

1 lemon, zested
1 long red chilli, finely chopped
1/2 cup flat leaf parsley, chopped

  1. Heat the olive oil in a large heavy-based saucepan over med heat.
  2. Add the onion and carrot, then cook for 5-6 mins, or until softened.
  3. Add the garlic and cook, stirring, for 1 min.
  4. Add the bacon hock, beans, stock and paprika. Bring to the boil, then reduce the heat to low.
  5. Cover and simmer, stirring occasionally, for 2 1/2 hrs or until the beans and hock are tender.
  6. Remove the hock from the soup and shred the meat discarding skin and bone.
  7. Remove approx. 1/3 of the beans and carrots from the soup and mash, then return to the soup with the meat.
  8. Taste and season with sea salt flakes and freshly ground black pepper if required.
  9. Combine the gremolata ingredients in a small bowl.
  10. Serve the soup in large bowls, with a sprinkle of gremolata and slices of crusty bread.