Bean and Ham Hock Soup
Bean and ham hock soup is a comforting and hearty dish that brings warmth and satisfaction to any meal.
The combination of tender beans, savory ham, and rich, smoky flavors from the ham hocks makes it a beloved dish across many cultures.
Perfect for chilly days, this soup is not only delicious but also easy to make, requiring simple ingredients and slow cooking to allow the flavors to meld beautifully.
It’s a meal that can be enjoyed by the whole family, filling both the stomach and the soul.
Ingredients
Dried beans (such as navy, pinto, or great northern beans)
Ham hocks (or leftover ham)
Onions (diced)
Carrots (sliced)
Celery (chopped)
Garlic (minced)
Bay leaves
Thyme (dried or fresh)
Salt and pepper to taste
Water or low-sodium chicken broth
Olive oil (for sautéing)
Chopped fresh parsley (optional, for garnish)
Instructions
Start by soaking the dried beans in water overnight or using the quick soak method by bringing them to a boil and letting them sit for an hour.
This step will help soften the beans and reduce the cooking time. Once the beans are ready, drain and rinse them.
In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery, cooking for about 5 minutes untilthe.
vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Add the soaked beans, ham hocks, bay leaves, thyme, and enough water or chicken broth to cover the ingredients by about two inches.
Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beans are tender and the ham hocks are cooked through.
During the cooking process, check the soup occasionally to ensure there’s enough liquid, adding more water or broth if necessary.
The beans should be tender but not mushy, and the ham hocks should be easy to shred.
Once the beans and ham hocks are cooked, remove the ham hocks from the pot. Let them cool slightly.
then shred the meat, discarding any bones and skin. Return the shredded ham to the pot and stir it into the soup.
Taste the soup and adjust the seasoning with salt and pepper to your preference. If you like a thicker soup.
you can mash some of the beans with a spoon or immersion blender to give it a creamier texture.
Serve the soup hot, garnished with fresh parsley if desired. It pairs wonderfully with crusty bread for dipping.
How to Make
Making bean and ham hock soup is simple and straightforward. Begin by preparing your ingredients.
including soaking the dried beans if you’re using them. This soaking process helps the beans cook more evenly and reduces cooking time.
Once your beans are ready, heat olive oil in a large pot. Sauté the vegetables until they soften and release their flavors.
Adding garlic at the end of the sautéing process will give it that aromatic richness that enhances the overall taste of the soup.
The next step is to add the ham hocks, beans, and seasonings, along with enough liquid to cover everything.
Bringing the mixture to a boil helps infuse the flavors, but after that, it’s important to lower the heat and allow it to simmer for a long time. The longer it cooks, the more flavorful the soup becomes.
As the soup simmers, be sure to check on it occasionally to stir and ensure the liquid level stays consistent.
If it looks like the liquid is evaporating too quickly, add more water or broth to keep everything submerged. This will allow the beans to soften completely without drying out.
Once the soup is done simmering and the ham hocks are tender, carefully remove them from the pot.
Shred the meat and return it to the soup, giving it a good stir to incorporate the smoky ham flavor throughout the beans.
At this point, adjust the seasoning. You may want to add more salt or pepper depending on your taste.
For a heartier texture, use a potato masher or immersion blender to mash some of the beans. This adds thickness without the need for cream or flour.
Finally, serve your soup in bowls, topping each with fresh parsley if desired. The soup can also be enjoyed with a side of warm cornbread or crusty bread for dipping.
Tips
To make your soup even more flavorful, consider adding a few slices of smoked sausage or bacon when sautéing the vegetables. This will deepen the smoky undertone of the soup.
If you prefer a quicker version of this soup, you can use canned beans instead of dried beans. Just be sure to drain and rinse them well before adding to the pot.
For extra depth of flavor, try using homemade chicken broth instead of water or store-bought broth. The rich, homemade broth will add a special touch to the soup’s overall taste.
If you don’t have ham hocks, you can substitute with a ham bone or even leftover cooked ham.
Just make sure the meat is fully cooked and has enough fat to give the soup a rich taste.
Feel free to add more vegetables like potatoes, bell peppers, or spinach to give the soup more texture and nutrition.
Just remember that adding extra ingredients may require a little more liquid.
For a thicker, creamier soup, blend a portion of the soup once the beans are fully cooked.
You can use an immersion blender or a regular blender for this, depending on your preference.
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
Conclusion
Bean and ham hock soup is a versatile and delicious meal that can be made with just a few basic ingredients.
yet yields rich, complex flavors. It’s the perfect dish for a cozy winter evening or a meal to share with loved ones.
Whether you make it with leftover ham or freshly cooked ham hocks, this soup will never disappoint.
Its simplicity and heartiness make it a true comfort food that can be enjoyed on any occasion, and it’s sure to leave everyone asking for seconds.