Bean and Ham Hock Soup

This hearty Bean and Ham Hock Soup is a classic comfort dish that warms you from the inside out. Packed with nutritious white beans, tender vegetables, and smoky ham hocks, it’s perfect for chilly evenings. The slow cooking process allows the flavors to meld beautifully, creating a rich and satisfying meal.

Ingredients

• 1 pound dried white beans such as navy, cannellini, or great northern beans
• 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 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped for garnish
• 1 tablespoon apple cider vinegar or lemon juice (optional)

Directions

1. Prepare the Beans:

• Rinse the dried beans under cold water. Soak them overnight in a large bowl covered with water, then drain and rinse. Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then letting them sit for 1 hour before draining and rinsing.

1. Cook the Soup:

• In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes. Then, add the minced garlic and cook for another 1-2 minutes until fragrant.
• Place the smoked ham hocks into the pot with the sautéed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika if using. Pour in the broth, ensuring all ingredients are covered. Bring to a boil.

1. Simmer the Soup:

• Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water as needed to keep everything submerged.

1. Finish the Soup:

• Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat, then shred the meat and return it to the soup. Season with salt and pepper, adding a splash of apple cider vinegar or lemon juice for brightness if desired.

1. Serve:

• Ladle the soup into bowls, garnishing with fresh parsley. Serve hot, ideally with crusty bread for dipping.

Servings and Timing

This recipe yields approximately 6-8 servings. The total time to prepare and cook this soup is about 3-4 hours, with active preparation taking about 30 minutes.

Variations

• Add Vegetables: Incorporate other vegetables such as potatoes, kale, or spinach for added nutrition.
• Spice it Up: Add crushed red pepper flakes for heat or a splash of hot sauce.
• Different Meats: Substitute ham hocks with diced ham, sausage, or turkey for a different flavor profile.

Storage/Reheating

This soup stores well in the refrigerator for up to 3-4 days. For longer storage, freeze in airtight containers for up to 3 months. To reheat, simply warm on the stovetop or in the microwave until heated through. You may need to add a bit of water or broth to reach your desired consistency.

10 FAQs

1. Can I use canned beans instead of dried?
   Yes, you can use canned beans. Just reduce the cooking time, as they are already cooked.
2. What if I don’t have ham hocks?
   You can use diced ham or smoked sausage for similar flavor.
3. Is it necessary to soak the beans?
   Soaking helps reduce cooking time and improve digestibility, but you can skip it in a pinch.
4. Can I make this soup in a slow cooker?
   Absolutely! Sauté the vegetables first, then combine everything in the slow cooker and cook on low for 6-8 hours.
5. What type of beans work best?
   White beans such as navy, cannellini, or great northern are ideal, but you can experiment with other varieties.
6. Can I add more spices?
   Yes, feel free to customize the spices to your taste, such as adding cumin or bay leaves.
7. What can I serve with this soup?
   It pairs well with crusty bread, cornbread, or a fresh green salad.
8. Can I make it vegetarian?
   Yes, simply omit the ham hocks and use vegetable broth along with smoked paprika for flavor.
9. How do I know when the beans are cooked?
   The beans should be tender but not mushy. Test them occasionally while simmering.
10. Can I blend the soup?
    Yes, if you prefer a creamier texture, you can blend part of the soup and stir it back in.

Conclusion

Bean and Ham Hock Soup is a classic dish that delivers warmth and flavor in every bowl. With its simple ingredients and straightforward preparation, it’s an excellent choice for meal prepping or serving on a chilly day. Enjoy the comforting taste of homemade soup that brings family and friends together.

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