Bean and Ham Hock Soup Recipe
This hearty and comforting Bean and Ham Hock Soup is packed with rich, smoky flavors. It’s perfect for a cold day or whenever you crave a warm, filling bowl of homemade goodness. This recipe serves about 6β8 people.
Ingredients
- Beans:
- 1 pound (450g) dried navy beans or great northern beans
- 6 cups water (for soaking)
- Ham Hock and Broth:
- 1 large smoked ham hock (about 1β1.5 pounds)
- 8 cups low-sodium chicken stock or water
- 2 bay leaves
- Vegetables:
- 2 tablespoons olive oil or butter
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Β½ teaspoon black pepper (adjust to taste)
- Β½ teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, for balancing flavors)
- Optional Additions:
- Β½ cup diced potatoes (optional, for extra heartiness)
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Beans
- Sort through the dried beans to remove any debris.
- Rinse the beans under cold water.
- Place them in a large bowl and cover with 6 cups of water. Soak overnight (8β12 hours).
- Drain and rinse the soaked beans before using.
2. Cook the Ham Hock
- In a large soup pot or Dutch oven, add the ham hock, 8 cups of chicken stock (or water), and bay leaves.
- Bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the ham hock is tender and the meat easily pulls away from the bone.
3. SautΓ© the Vegetables
- While the ham hock is cooking, heat olive oil or butter in a skillet over medium heat.
- Add the chopped onion, carrots, and celery. SautΓ© for 5β7 minutes until softened.
- Stir in the minced garlic, thyme, and smoked paprika, and cook for another minute until fragrant.
4. Combine Ingredients
- Once the ham hock is tender, remove it from the pot and set it aside to cool slightly.
- Add the soaked and drained beans, sautΓ©ed vegetables, and optional potatoes to the pot with the broth.
- Stir to combine.
5. Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the beans are tender and creamy.
6. Shred the Ham
- While the soup simmers, shred the ham hock meat, discarding the bone and any excess fat.
- Return the shredded ham to the soup.
7. Season and Adjust
- Taste the soup and adjust seasoning with salt, pepper, and sugar (if needed).
- If the soup is too thick, add more chicken stock or water to achieve your desired consistency.
8. Serve
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve hot with crusty bread or cornbread on the side.
Tips and Variations
- Quick-Soak Method for Beans: If you’re short on time, bring the beans and water to a boil, boil for 2 minutes, then turn off the heat and let soak for 1 hour before draining and rinsing.
- Vegetarian Option: Replace the ham hock with smoked paprika and use vegetable broth for a smoky, meat-free alternative.
- Creamy Texture: Blend a portion of the soup with an immersion blender for a creamier consistency.
- Add Greens: Stir in chopped kale or spinach during the last 10 minutes of cooking for added nutrition.
Why You’ll Love This Soup
This Bean and Ham Hock Soup is a crowd-pleaser for its simplicity and depth of flavor. The smoky ham hock infuses the broth with richness, while the tender beans and hearty vegetables create a balanced and satisfying meal. Whether youβre making it for family dinner or meal prep, this soup is a timeless classic that never fails to warm the soul.
