Hearty Bean and Ham Hock Soup
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with hearty ingredients that fill your kitchen with an inviting aroma. Among the many classic soup recipes, Bean and Ham Hock Soup holds a special place in the hearts of those who appreciate rustic, home-cooked meals that have been passed down through generations.
This soup is a celebration of simplicity and rich, savory flavors. It combines the humble white bean, a pantry staple known for its creamy texture and ability to absorb flavors, with the smoky, tender goodness of ham hocks. Together, they create a dish that’s both nourishing and deeply satisfying, making it the perfect choice for those chilly evenings when you need something to warm you from the inside out.
The origins of Bean and Ham Hock Soup can be traced back to times when households had to make the most out of simple, affordable ingredients. The beans provide a hearty base, while the ham hocks, often considered a lesser cut, infuse the soup with a smoky depth of flavor that’s truly remarkable. The combination of these ingredients not only creates a rich, flavorful broth but also a protein-packed meal 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:
Step 1
Rinse the beans under cold water. Soak overnight in a large bowl, then drain and rinse.
Step 2
For a quick soak, boil the beans for 1-2 minutes, remove from heat, and let soak for 1 hour before draining.
Step 3
In a large pot, heat oil over medium heat.
Step 4
Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.
Step 5
Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).
Step 6
Pour in broth, ensuring everything is covered. Bring to a boil.
Step 7
Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart.
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