Bean and Ham Hock Soup - Recipes Website

Bean and Ham Hock Soup

 

Instructions:

Step 1

Prepare the Beans: Rinse the Northern beans in cold water and sort through them to remove any stones.

Step 2

Combine Ingredients: In a crockpot, add the rinsed beans, chopped onion, ham hocks, sea salt, and pepper.

Step 3

Add Water: Pour in enough water to submerge the beans by about 2 inches (approximately 6-8 cups).

Step 4

Cook: Cover the crockpot and cook on low for about 1.5 hours. Then, reduce the heat to low and cook for an additional 4-5 hours, or until the beans are soft.

Step 5

Shred the Meat: Once cooked, remove the ham hocks from the pot and shred the meat.

Step 6

Add Brown Sugar: Depending on the soup’s thickness, you can drain about 1 cup of liquid. Stir in the brown sugar, then return the shredded meat to the crockpot. Gently mix everything together.

Step 7

Serve: Ladle the soup into bowls and enjoy!

Pro Tips

Soaking the Beans: For an even creamier texture, consider soaking the Northern beans overnight. This can reduce cooking time and help them cook more evenly.

Enhancing Flavor: Feel free to add garlic, carrots, or celery to the mix for extra flavor and nutrition. Fresh herbs like thyme or bay leaves can also elevate the dish.

Adjusting Consistency: If you prefer a thicker soup, mash some of the beans against the side of the pot with a spoon before adding the brown sugar.

Storage: This soup stores well in the fridge for up to a week, and the flavors only get better with time. It also freezes well, making it a great meal prep option.

Serving Suggestions: Pair with crusty bread or a simple green salad to round out the meal.

Nutrition Information (per serving, based on 8 servings)

Calories: 280
Protein: 18g
Carbohydrates: 45g
Dietary Fiber: 12g
Total Fat: 7g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 450mg
Sugars: 2g