Ah, bean and ham hock soup! This dish takes me right back to chilly evenings spent at my grandma’s kitchen, enveloped in the warm, savory aromas that seemed to wrap around you like a big, cozy hug. I can still hear her voice, saying, “A good soup can solve just about anything.” And let me tell you, she was onto something! This hearty, soul-soothing soup is perfect for warming you up, whether it’s a gloomy day outside or you’re just in need of some comfort food.
What I adore about this recipe is its simplicity. You can throw everything in one pot and let it do its magic all while you sip on a glass of wine (or a good cup of tea). It’s a great way to use up leftover ham, and the beans just soak up all that rich flavor. Honestly, this soup feels like a hug in a bowl and comes with a treasure trove of memories that makes it even more enjoyable!
What’s in Bean and Ham Hock Soup?
Ham Hock: The star of the show! Ham hocks add that rich, smoky flavor that makes this soup unforgettable. You can often find them in the meat section of your grocery store. I love using a smoked ham hock for that extra depth.
Beans: A mix of beans really lends texture to this soup. I usually go for a combination of navy beans and black beans, but honestly, any beans you have on hand will work. It’s a great way to clean out the pantry!
Carrots: These vibrant orange veggies add sweetness and depth. I like to chop them into nice bite-sized pieces so that they’re easy to enjoy in every spoonful.
Celery: Celery brings a refreshing crunch to the mix and helps create that classic soup base along with onions. Don’t skip this one!
Onion: A must-have, onions add a delightful sweetness and richness that help build the flavor profile of the soup. I usually use yellow or sweet onions.
Garlic: Nothing says ‘yum’ like garlic! It brings a lovely aroma and a kick of flavor. Trust me, garlic in soup is always a win.
Broth: I typically use chicken broth for its mild flavors, but feel free to use vegetable broth if you want to keep it vegetarian! Homemade broth can add extra love, but store-bought does just fine too!
Seasonings: A simple blend of salt, pepper, bay leaves, and some thyme will round out the flavor wonderfully. Add a sprinkle of red pepper flakes if you’re feeling a bit spicy!
Is Bean and Ham Hock Soup Good for You?
Ah, the million-dollar question! This soup is not just a delight for your taste buds; it’s pretty good for you too!
Beans: Packed with protein and fiber, beans are fantastic for your digestion and keep you feeling full longer. They also provide a healthy serving of iron!
Ham Hock: While it does bring in some sodium, the flavor it imparts means you can use less overall, and the savory richness is hard to resist in moderation.
Vegetables: Carrots, celery, and onions are all low in calories and high in vitamins and minerals. They add nutrients without compromising on taste.
Of course, if you’re watching your sodium intake, be cautious about the broth and consider looking for low-sodium options. Balance is key!
Ingredients:
– 1 ham hock
– 1 cup dry navy beans (or your favorite beans)
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 6 cups chicken or vegetable broth
– 2 bay leaves
– 1 tsp dried thyme
– Salt and pepper to taste
– Serving size: Approximately 6 servings
How to Make Bean and Ham Hock Soup?
1. Start by soaking your beans overnight in cold water, then drain them. This will help them cook faster, and trust me, you’ll want them nice and tender.
2. In a large pot, add the ham hock and pour in the broth. Bring it to a boil and then reduce to a simmer.
3. Toss in your soaked beans, carrots, celery, onion, and garlic into the pot. Stir it all together!
4. Drop in the bay leaves and thyme, then season with salt and pepper to your taste.
5. Let it simmer for about 1.5 to 2 hours, or until the beans are tender and the ham is falling off the bone. I like to stir occasionally and check on the progress.
6. Once it’s ready, remove the ham hock, shred the meat off the bone, and add it back to the soup. Discard the bay leaves.
7. Give it one final taste test. Adjust seasoning if needed, then serve hot with crusty bread.
Delicious Enhancements and Tips!
Here’s a little secret! You can add a splash of balsamic vinegar or a squeeze of lemon juice right before serving. It brightens up the soup in the most delightful way!
If you’re a fan of herbs, toss in some chopped parsley or even spinach for a fresh finish just before serving. You can also make this soup in a slow cooker if you’re looking to set it and forget it—just toss everything in and let it go for 6 to 8 hours on low.
I encourage you to give this recipe a try and make it your own! You can swap out ingredients based on what you have, and don’t forget to savor every slurp. Trust me, once you fill your kitchen with the smell of this soup, you’re going to wish you made extra for leftovers. Happy cooking, my friends!
