Hearty Ham Hock And Bean Soup: A Cozy Classic

Posted on

This bean soup with ham hock is a classic comfort food that’s perfect for a cozy night in. It’s packed with protein and fiber from the beans, and the ham hock adds a deep, smoky flavor that will have everyone coming back for seconds. Plus, it’s incredibly easy to make – perfect for busy weeknights!

Ingredients:

Ham and Bean Soup
Ham and Bean Soup

1 tablespoon olive oil

  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 smoked ham hock (about 1 pound)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 (15-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 2 (15-ounce) cans white beans, drained and rinsed
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
    2. Stir in the garlic and cook for an additional minute, until fragrant.
    3. Add the ham hock, thyme, rosemary, and bay leaf to the pot. Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the ham hock is tender.
    4. Remove the ham hock from the pot and allow it to cool slightly. Once cool enough to handle, shred the meat off the bone and discard the bone. Set the shredded ham aside.
    5. Add the kidney beans and white beans to the pot. Increase heat to medium and bring to a simmer. Cook for 10 minutes, or until the beans are heated through.
    6. Stir in the shredded ham (reserve some for garnish, optional) and season with salt and pepper to taste.

    Nutrition Facts (per serving)

    Calories: 400

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 800mg (depending on your broth)
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 25g

  • Note: These are approximate nutrition facts and may vary depending on the ingredients you use.

    Conclusion

    This hearty bean soup with ham hock is a delicious and satisfying meal that’s perfect for any occasion. It’s easy to make, budget-friendly, and packed with nutrients. Plus, the leftovers taste even better the next day!

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of bean?

    Absolutely! You can substitute any type of bean that you like in this recipe. Some popular options include black beans, pinto beans, or cannellini beans.

    2. Do I have to use a ham hock?

    No, you don’t! You can substitute smoked ham or smoked sausage for the ham hock. You can also leave it out altogether for a vegetarian option. Just be sure to adjust the seasoning accordingly.

    3. How can I thicken the soup?

    If you prefer a thicker soup, you can mash some of the beans in the pot with a potato masher. Alternatively, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the pot and cook until thickened.

    4. Can I freeze this soup?

    Yes, you can! Let the soup cool completely, then store it in airtight containers in the freezer for up to 3 months.

    5. What can I serve with this soup?

    This soup is delicious on its own, but you can also serve it with crusty bread, a side salad, or a dollop of sour cream.