Rich Bean And Ham Hock Soup
Hearty Bean and Ham Hock Soup
A warm bowl of soup brings a special comfort, especially when it’s filled with hearty ingredients that fill your kitchen with a delightful aroma. Among the many classic soups, Bean and Ham Hock Soup stands out for those who cherish rustic, home-cooked dishes passed down through generations.
This soup embodies simplicity and rich flavors. It features humble white beans, known for their creamy texture and flavor-absorbing qualities, paired with the smoky tenderness of ham hocks. Together, they create a nourishing and satisfying meal, perfect for chilly evenings when you need something to warm you up.
Bean and Ham Hock Soup has roots in times when families made the most of simple, affordable ingredients. The beans form a hearty base, while the ham hocks, often viewed as less desirable cuts, add a remarkable smoky depth. This combination not only results in a flavorful broth but also creates a protein-rich dish that can easily feed a crowd.
Ingredients:
1 lb dried white beans (navy, cannellini, or great northern)
2 smoked ham hocks
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken or vegetable broth (or water)
1 bay leaf
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
1 tbsp apple cider vinegar or lemon juice (optional)
Instructions:
Rinse the beans under cold water. Soak them overnight in a large bowl, then drain and rinse.
For a quicker method, boil the beans for 1-2 minutes, then remove from heat and let them soak for 1 hour before draining.
In a large pot, heat oil over medium heat.
Sauté the onion, carrots, and celery until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
Add the ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).
Pour in the broth, ensuring everything is submerged. Bring to a boil.
Reduce the heat to low, cover, and simmer for 2-3 hours until the beans are tender and the ham hocks are falling apart.
Stir occasionally and add more broth or water if needed.
Remove the ham hocks, discard the bones and excess fat, shred the meat, and return it to the pot.
Season with salt, pepper, and a splash of apple cider vinegar or lemon juice for added brightness, if desired.
Serve hot in bowls, garnished with fresh parsley, and enjoy with crusty bread.
Pro Tips:
Quick Soak Beans: If you’re short on time, use the quick soak method by boiling the beans for 1-2 minutes, then letting them soak for 1 hour before cooking.
Enhance Flavor: For a richer taste, add smoked paprika or a splash of vinegar or lemon juice at the end.
Thicker Soup: For a creamier texture, mash some beans against the side of the pot or blend a portion of the soup and stir it back in.
Leftover Boost: The flavors meld beautifully, making leftovers even better. Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition (per serving):
Calories: 320
Protein: 22g
Carbohydrates: 40g
Dietary Fiber: 12g
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 850mg
Potassium: 860mg
Vitamin A: 45% DV
Vitamin C: 10% DV
Calcium: 10% DV
Iron: 20% DV
Enjoy your comforting bowl of Hearty Bean and Ham Hock Soup!