Warm up your soul with our delicious Bean and Ham Hock Soup recipe! This hearty and comforting dish combines tender beans, flavorful ham hocks, and aromatic herbs and spices for a satisfying meal that’s perfect for chilly days. Whether enjoyed as a starter or as the main course, this soup is sure to become a staple in your kitchen. Join us as we guide you through the steps to create this wholesome and flavorful dish.
Ingredients:
- 1 lb (450g) dried navy beans or Great Northern beans, rinsed and picked over
- 2 smoked ham hocks
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups (2 liters) chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Prepare the Beans:
- In a large bowl, cover the dried beans with water and soak them overnight. Alternatively, you can use the quick soak method: place the beans in a large pot, cover with water, and bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and rinse the soaked beans before using.
- Cook the Ham Hocks:
- In a large soup pot or Dutch oven, place the smoked ham hocks and cover with chicken or vegetable broth. Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the ham hocks are tender and the meat is falling off the bones.
- Remove the ham hocks from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones, discarding any skin or excess fat. Chop the meat into bite-sized pieces and set aside.
- Cook the Soup:
- In the same pot with the ham hock broth, add the soaked and drained beans, chopped onion, diced carrots, diced celery, minced garlic, bay leaves, dried thyme, and smoked paprika.
- Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 1 to 1.5 hours, or until the beans are tender and the soup has thickened to your desired consistency. Stir occasionally and skim off any foam or fat that rises to the surface.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Finish and Serve:
- Once the soup is cooked to perfection, return the chopped ham hock meat to the pot and stir to combine.
- Remove the bay leaves from the soup and discard.
- Ladle the Bean and Ham Hock Soup into bowls and garnish with chopped fresh parsley, if desired.
- Serve hot and enjoy this comforting and flavorful dish with crusty bread or cornbread on the side.
Astuces (Tips):
- For a shortcut, you can use canned beans instead of dried beans. Simply drain and rinse the canned beans before adding them to the soup during the last 30 minutes of cooking.
- For extra flavor, you can add diced potatoes or chopped tomatoes to the soup along with the vegetables.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.With its
tender beans, savory ham hocks, and aromatic herbs and spices, this Bean and Ham Hock Soup is the epitome of comfort food. Whether enjoyed on a cold winter’s day or as a cozy meal any time of year, this hearty soup is sure to warm your heart and soul. Gather your ingredients, simmer up a pot of this delicious soup, and savor every comforting spoonful!
