White Bean and Smoked Ham Hock Soup
Warm, comforting, and full of flavor, White Bean and Smoked Ham Hock Soup is the ultimate dish for chilly days. This soup is not only simple to make but also packed with nourishing ingredients that will keep you satisfied. Perfect for meal prep, this recipe allows you to customize it to your liking, making it a great choice for busy weeknights or cozy weekends.
Recipe Information
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 22g
Carbohydrates: 42g
Fat: 10g
Fiber: 12g
Sugar: 2g
Sodium: 850mg
Why Make White Bean and Smoked Ham Hock Soup
There are countless reasons to make White Bean and Smoked Ham Hock Soup. First and foremost, it’s a nutritious and hearty meal that combines lean protein with fiber-rich beans, making it perfect for those looking for a healthy yet satisfying dish. The smoky flavor from the ham hocks elevates this soup and adds depth, while the beans provide creamy texture. Moreover, this soup is versatile—you can easily adjust the seasonings or add your favorite vegetables, making it a staple in your recipe repertoire.
How to Make White Bean and Smoked Ham Hock Soup Step by Step
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)
Directions
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.)
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.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.
How to Serve White Bean and Smoked Ham Hock Soup
Serve this delightful White Bean and Smoked Ham Hock Soup with crusty bread or buttery cornbread for a truly comforting meal. A fresh side salad with a light vinaigrette can also enhance the heartiness of the soup, providing a refreshing contrast. For an extra touch, consider drizzling a bit of balsamic glaze or a spoonful of pesto over the top of your bowl for added flavor.
How to Store White Bean and Smoked Ham Hock Soup
Storing your White Bean and Smoked Ham Hock Soup is easy! Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply warm it over medium heat on the stove, adding a splash of broth if needed. This soup also freezes exceptionally well; just ensure it is in a freezer-safe container, and it will keep for up to three months. Thaw in the refrigerator overnight before reheating.
Expert Tips for Cooking White Bean and Smoked Ham Hock Soup
- For extra flavor, consider sautéing the vegetables in the rendered fat from the ham hocks, if applicable.
- Adding a teaspoon of cayenne pepper to boost the heat can elevate the entire dish.
- For creaminess, blend a portion of the soup and then stir it back into the pot.
- Make it a day ahead to allow the flavors to meld, as soups often taste even better the next day.
Delicious Variations of White Bean and Smoked Ham Hock Soup
- Add a kick of spice by incorporating diced jalapeños or crushed red pepper flakes for a spicy version of this classic soup.
- Try a herbed version by adding fresh rosemary and sage for a different aromatic profile.
- For a citrusy twist, squeeze in fresh lemon juice and add lemon zest just before serving for a bright flavor.
Frequently Asked Questions about White Bean and Smoked Ham Hock Soup
What can I use instead of ham hocks? You can substitute smoked turkey legs or kielbasa for a similar smoky flavor.
How do I know when my beans are done? Beans should be tender and easily mashable with a fork when cooked through.
Can I use canned beans? Canned beans can be used to speed up the process; however, adjust the cooking time and skip the soaking step.
Want to savor the rich flavors and comforting warmth of White Bean and Smoked Ham Hock Soup? This easy recipe invites you into the kitchen to create a meal that is not only delicious but also embraces the warmth of home-cooked goodness. Dive in, uncover the deliciousness, and enjoy every hearty spoonful!
White Bean and Smoked Ham Hock Soup
Ingredients
Method
- 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.)
- 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.
- 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.
- 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.
- 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.
- Taste the soup and season with salt and pepper.
