Description of this recipe
This Bean and Ham Hock Soup is a hearty and comforting dish, perfect for a chilly day. Combining the earthy flavors of dried beans with the smoky richness of ham hock, this soup is not only delicious but also incredibly nourishing. It’s a classic recipe that has been passed down through generations, each iteration reflecting the personal touch of the cook. This version offers a balanced blend of traditional methods and modern convenience, ensuring a flavorful and satisfying meal. The beauty of this soup lies in its simplicity and the deep, complex flavors that develop over a slow simmer. It’s a one-pot wonder that transforms humble ingredients into a culinary masterpiece.
Why you will love this recipe
You’ll fall in love with this Bean and Ham Hock Soup for several reasons. First, the depth of flavor is unparalleled. The ham hock infuses the beans with a smoky, savory essence that permeates every spoonful. Second, it’s an incredibly versatile recipe. Feel free to use whatever dried beans you prefer – navy, pinto, or even a mix. You can also adjust the vegetables based on what you have on hand. Third, it’s a budget-friendly meal. Dried beans and ham hocks are economical ingredients that stretch a long way, making this soup an excellent choice for feeding a crowd or meal prepping for the week. Lastly, it’s a comforting, soul-warming dish that brings a sense of nostalgia and home-cooked goodness to the table. It’s the kind of soup that makes you feel good from the inside out.
Ingredients:
- 1 pound dried beans (such as navy, pinto, or Great Northern), soaked overnight
- 1-2 ham hocks (about 1-1.5 pounds)
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons chopped fresh parsley, for garnish
Preparation:
Step 1: Prepare the Beans
Begin by draining and rinsing the soaked beans thoroughly. Soaking the beans overnight helps to reduce cooking time and removes some of the indigestible sugars that can cause discomfort. After rinsing, set the beans aside.
Step 2: Sauté Vegetables
In a large, heavy-bottomed pot or Dutch oven, heat about a tablespoon of olive oil or your preferred cooking oil over medium heat. Add the chopped onion, carrots, and celery. Sauté these vegetables for approximately 5-7 minutes, or until they begin to soften and the onion becomes translucent. Stir frequently to prevent burning. This step is crucial for building a flavorful base for the soup.
Step 3: Add Garlic
Once the vegetables have softened, stir in the minced garlic. Cook for another minute, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. Stir constantly to ensure even cooking. The aromatic garlic will enhance the overall flavor profile of the soup.
Step 4: Add Ham Hock and Broth
Place the ham hocks into the pot with the sautéed vegetables and garlic. Add the drained and rinsed soaked beans, then pour in the chicken or vegetable broth. The broth should cover the beans and ham hocks completely. Add the dried thyme and bay leaf. Bring the mixture to a boil over high heat.
Step 5: Simmer
Once the soup has reached a boil, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the beans are tender and the ham hock is falling apart. Check the soup periodically, stirring occasionally to prevent the beans from sticking to the bottom of the pot. If the liquid level gets too low, add more broth or water as needed. The long simmering time allows the flavors to meld together beautifully, creating a rich and complex soup.
Step 6: Shred Ham
After simmering, carefully remove the ham hocks from the pot using tongs or a slotted spoon. Place them on a cutting board and let them cool slightly until they are cool enough to handle. Once cooled, shred the meat from the ham hocks using two forks. Discard the bones, skin, and any excess fat. Return the shredded ham to the pot of soup.
Step 7: Season
Taste the soup and season with salt and freshly ground black pepper as needed. Be mindful of the salt content, as the ham hocks can be quite salty. Start with a small amount of salt and add more to taste. Adjust the pepper according to your preference.
Step 8: Serve
Ladle the Bean and Ham Hock Soup into bowls. Garnish with chopped fresh parsley, if desired, for a pop of color and freshness. Serve hot with a side of crusty bread or cornbread for dipping.
COOKING Rating:
- Ease of Preparation: Medium
- Flavor Complexity: High
- Time Commitment: Medium
Serving Suggestions:
- Serve hot with a side of crusty bread, cornbread, or crackers.
- Pair with a simple green salad for a complete meal.
- Top with a dollop of sour cream or Greek yogurt for added richness.
- Serve with a sprinkle of hot sauce or a dash of vinegar for extra zing.
Tips:
- Soaking the beans overnight is crucial for reducing cooking time and improving digestibility. If you forget to soak the beans, you can use the quick-soak method: Place the beans in a pot, cover with water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse before using.
- For a vegetarian version, omit the ham hocks and use smoked paprika to add a smoky flavor. You can also add a smoked vegetarian sausage alternative.
- If you prefer a thicker soup, you can use an immersion blender to partially blend some of the beans.
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve overnight.
- This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.
Prep Time: 15 minutes (plus overnight soaking for beans)
Cook Time: 1.5 – 2 hours
Total Time: 1 hour 45 minutes – 2 hours 15 minutes (plus overnight soaking for beans)
Nutritional Information: (Approximate, per serving)
- Calories: 350
- Protein: 25g
- Sodium: 800mg (depending on broth and ham hock used)
Conclusion
This Bean and Ham Hock Soup is more than just a recipe; it’s an experience. It’s a dish that brings people together, evokes memories, and provides comfort with every spoonful. The slow simmering process allows the flavors to meld and deepen, creating a soup that is both hearty and satisfying. Whether you’re looking for a comforting weeknight meal or a dish to impress your guests, this Bean and Ham Hock Soup is sure to deliver. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will warm your heart and soul. Enjoy!
Questions and Answers about Bean and Ham Hock Soup
- Can I use canned beans instead of dried beans?
- While dried beans are preferred for their texture and flavor, you can substitute canned beans if you’re short on time. Use about 6 cups of cooked canned beans, rinsed and drained. Add them to the soup during the last 30 minutes of cooking time, as they don’t need as long to cook.
- What kind of beans work best in this soup?
- Navy beans, pinto beans, Great Northern beans, and cannellini beans all work well in this soup. Each type of bean offers a slightly different flavor and texture, so feel free to experiment and find your favorite. A mix of beans can also add complexity.
- Can I make this soup in a slow cooker?
- Yes, this soup is perfect for the slow cooker. Sauté the vegetables as directed in the recipe, then transfer them to the slow cooker along with the soaked beans, ham hocks, broth, thyme, and bay leaf. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beans are tender and the ham hock is falling apart. Shred the ham and return it to the slow cooker before serving.
- How can I make this soup thicker?
- If you prefer a thicker soup, you can remove about 2 cups of the soup and blend it with an immersion blender or in a regular blender until smooth. Return the blended soup to the pot and stir to combine. Alternatively, you can mash some of the beans with a spoon to thicken the soup.
- What can I serve with this soup to make it a complete meal?
- This soup is delicious served with crusty bread, cornbread, or crackers for dipping. A simple green salad or a grilled cheese sandwich also makes a great accompaniment. For a heartier meal, consider adding a side of roasted vegetables or a baked potato.
