Hearty Ham Hock and Bean Soup
Introduction:
Indulge in the heartwarming flavors of our Hearty Ham Hock and Bean Soup, a soul-soothing dish that’s perfect for chilly evenings and comforting meals. This recipe combines tender navy beans, savory ham hocks, and aromatic vegetables in a rich broth infused with herbs and spices. With every spoonful, you’ll savor the comforting essence of homemade goodness and the satisfying warmth of a nourishing meal.
Ingredients:
450 grams of dried navy beans
4.5 liters of water, at room temperature
Salt, to taste
2 tablespoons of extra-virgin olive oil
1 large yellow onion, roughly chopped
2 small carrots, roughly chopped
2 celery ribs, roughly chopped
2 medium garlic cloves, roughly chopped
Fresh thyme, 2 sprigs
Finely chopped parsley
One bay leaf
2 large smoked ham hocks
Freshly cracked black pepper
Preparation:
Prepare Beans: In a 4-quart saucier, combine the navy beans and 3 liters of water. Season with salt. Bring to a boil over high heat, then remove from heat, cover, and let sit for one hour. Drain and set aside.
Sauté Vegetables: In a Dutch oven, heat olive oil over medium heat until shimmering. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 10 minutes until vegetables are softened.
Add Aromatics: Stir in the chopped garlic and cook for about 60 seconds until fragrant. Transfer the cooked vegetables to a heatproof bowl and set aside.
Prepare Broth: In the same Dutch oven, combine the remaining water with thyme, chopped parsley, bay leaf, and smoked ham hocks. Bring to a boil, then reduce heat to a simmer. Cover and cook for about an hour until ham hocks are tender.
Cook Beans: Add the soaked and drained beans to the Dutch oven. Stir and bring back to a gentle simmer. Cover and cook, stirring occasionally, for about 2 hours until beans are soft and meat is falling off the bones.
Prepare Ham Hocks: Remove thyme and bay leaf from the soup. Transfer 2 1/2 cups of beans to a heatproof bowl using a slotted spoon. Set aside. Once ham hocks are cool enough to handle, chop the meat roughly, discarding skin, bones, and fat. Set aside.
Blend Soup: Using an immersion blender, blend the soup until smooth.
Combine Ingredients: Return the reserved beans, chopped ham hock meat, and sautéed vegetables to the pot. Stir to combine.
Simmer: Bring the soup back to a gentle simmer and cook for about 20 minutes until vegetables are soft and ham is heated through.
Season to Taste: Adjust seasoning with salt and pepper according to your taste preferences.
Tips for Perfect Ham Hock and Bean Soup:
Continued on the next page
ADVERTISEMENT
