Directions to follow
- Rinse and soak the beans overnight in water. After soaking, drain and set them aside.
- In a large pot, combine the ham hocks with the broth and bring it to a boil.
- Add the soaked beans, onion, carrots, celery, garlic, thyme, and bay leaf to the pot.
- Reduce the heat to a simmer. Cover and cook for about 1.5 to 2 hours, or until the beans are tender.
- Once cooked, remove the ham hocks and let them cool slightly. Shred the meat and return it to the soup.
- Season the soup with salt and pepper to your liking.
- Serve hot, garnished with fresh parsley if desired.
Best ways to enjoy it
When serving your Bean and Ham Hock Soup, consider pairing it with a warm, crusty loaf of bread or cornbread for a satisfying meal. You could also serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness of the soup. For an elevated twist, add a dollop of sour cream or sprinkle some grated cheese on top right before serving.
Storage and reheating tips
Have leftovers? No problem! Store your Bean and Ham Hock Soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it gently on the stove over medium heat until heated through. If you have more soup than you can eat, it can also be frozen for up to three months. Just remember to leave some space in the container, as soups expand when frozen!
Helpful cooking tips
To enhance the flavor, try sautéing the onion, carrots, and celery in a little olive oil before adding the liquids. This step can deepen the soup’s taste profile. Another great tip is to add a splash of vinegar or a squeeze of lemon juice right before serving to brighten the flavors even further. Plus, if you don’t have smoked ham hocks on hand, you can substitute with diced ham or sausage for a different but equally delicious result.
Creative twists
Feeling adventurous? You can play around with the spices and ingredients. For a spicier kick, add some red pepper flakes or diced jalapeños. You could also toss in chopped spinach or kale for added nutrition. If you’re going for a vegetarian version, omit the ham and use smoked paprika to achieve that beloved smoky flavor. The options are endless!
Common questions
What is the prep time for this recipe?
The total prep time, including soaking the beans overnight, is about 10-15 minutes, with a cook time of 1.5 to 2 hours.
Can I use canned beans instead?
Yes, but if you decide to use canned beans, reduce the cooking time significantly since they are already cooked—just add them in the last 20 minutes of cooking.
Is it safe to freeze soup that contains ham?
Absolutely! Just ensure it’s cooled completely and stored properly in airtight containers. It’s a great way to manage leftovers and enjoy comforting soup on another chilly day.
Embrace the warmth of this delightful Bean and Ham Hock Soup—it’s not just a meal; it’s a cozy hug in a bowl!
