Hereβs a hearty recipe for Bean and Ham Hock Soup:
Ingredients:
- 1 large ham hock (about 1-2 lbs)
- 1 lb dried beans (such as navy, great northern, or a 15-bean mix)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 8 cups chicken broth or water
- 2 tbsp olive oil or butter
- Salt to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Prepare the Beans:
- Rinse and sort the beans to remove any debris.
- Soak the beans overnight in a large bowl of water, or use the quick soak method (boil the beans for 2 minutes, remove from heat, and let soak for 1 hour). Drain and set aside.
- Sear the Ham Hock:
- In a large pot or Dutch oven, heat olive oil or butter over medium heat.
- Add the ham hock and sear for about 2-3 minutes on each side until browned. Remove and set aside.
- Cook the Vegetables:
- In the same pot, add the chopped onions, carrots, and celery. SautΓ© for about 5-7 minutes until softened.
- Add minced garlic and cook for another 1-2 minutes.
- Combine Ingredients:
- Add the soaked beans, ham hock, bay leaf, thyme, and black pepper to the pot.
- Pour in the chicken broth or water, ensuring the beans and ham hock are fully submerged.
- Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let it simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the ham hock is falling apart.
- Remove Ham Hock:
- Once the ham hock is fully cooked, remove it from the pot. Shred the meat off the bone, discarding any skin or fat, and return the meat to the soup.
- Season and Serve:
- Taste the soup and add salt as needed (the ham hock will already add some saltiness).
- If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Garnish with fresh parsley if desired.
Serve:
- Enjoy the Bean and Ham Hock Soup hot with some crusty bread on the side for a comforting meal!
