Bean and ham hock soup 🫘 🥣
𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?
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, for extra smokiness)
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, for a hint of acidity)
Instructions:
1. Prepare the Beans:
Soak the Beans: Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. (Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then removing them from the heat and letting them soak for 1 hour before draining and rinsing.)
2. Cook the Soup:
Sauté the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Ham Hocks and Seasonings: 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 the ingredients are covered. Bring to a boil.
Simmer the Soup: Reduce the heat to low, cover, and simmer the soup for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed to keep everything submerged.
3. Finish the Soup:
Shred the Ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat and return it to the soup.
Season the Soup: Taste the soup and season with salt and pepper.
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So you've got the basic recipe down for this amazing smoked ham hock and navy bean soup, but maybe you're wondering how to take it to the next level, or perhaps you're just looking for a few extra tips to make it truly shine! Making a truly rich and flavorful broth is an absolute key, and it all starts with those smoked ham hocks. I usually simmer mine a bit longer than just until the meat falls off, sometimes an extra hour, just to really extract all that smoky goodness into the liquid. Don't be afraid to add extra aromatics like whole peppercorns, a couple of extra bay leaves, and even a sprig of fresh rosemary or thyme right into the initial hock simmering stage – it makes the 'broth' component so much deeper. Another trick I learned is to really brown the ham hocks a little in the pot before adding liquids if you have time. It adds another layer of savory depth to the final broth, contributing to that rich broth you see in the photos. While the recipe mentions white beans like cannellini or great northern, navy beans are my personal go-to for this specific soup. Their small size and creamy texture when cooked perfectly absorb all that wonderful smokiness from the ham hock broth. If you’re ever short on time and forgot to soak your beans overnight, don't worry! The quick-soak method works wonders, but just ensure they get enough simmering time afterward to become melt-in-your-mouth tender. There’s nothing worse than al dente beans in a hearty bean and ham hock soup! I also find that adding a pinch of baking soda to the soaking water (and rinsing thoroughly) can sometimes help tenderize older beans, though use sparingly. To truly complete this hearty bean and ham hock soup, I love adding a little extra goodness. Sometimes, I'll sneak in a diced bell pepper (red or green) along with the onion, carrots, and celery for an extra pop of color and flavor. A dash of liquid smoke can even enhance the smokiness if your ham hocks aren't super potent. And for that final touch, a spoonful of good quality olive oil or a knob of butter stirred in at the very end can add a silky richness. The image of this hearty soup in a black bowl, with its white and red beans and generous chunks of ham, always reminds me how visually appealing this dish is before you even take a bite! Don't forget to taste and adjust! Salt and pepper are crucial, but a little more smoked paprika or even a pinch of cayenne can really elevate the flavors. And that optional splash of apple cider vinegar or lemon juice at the end? It's not just for acidity; it brightens up all the rich flavors. Seriously, don't skip it! This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. It also makes for incredible leftovers. The flavors only deepen overnight! I often make a big batch because it freezes beautifully. Just cool completely, portion into freezer-safe containers, and it'll be ready for a quick, comforting meal whenever you need it. This way, you always have a hearty bean and ham hock soup ready to go!
My grandmother used to make this❤️