Step-by-step instructions
- Begin by soaking the beans overnight in cold water. If you’re short on time, you can use the quick-soak method: boil the beans for 1-2 minutes, then let them sit in hot water for one hour. Drain and rinse when done.
- In a large pot, heat a bit of oil over medium heat. Add the diced onion, carrots, and celery, cooking for about 5 minutes until they soften.
- Stir in the minced garlic, cooking for another 1-2 minutes until fragrant.
- Next, add the smoked ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika to the pot. Pour in 8 cups of broth and bring everything to a boil.
- Reduce the heat, cover, and let it simmer for about 2-3 hours. Stir occasionally, adding more liquid if needed, until the beans are tender.
- Once cooked, remove the ham hocks, shred the meat, and return it to the pot. Season with salt and pepper to taste, and serve warm.
Best ways to enjoy it
Serve your Bean and Ham Hock Soup with a garnish of fresh parsley for an added pop of color and flavor. A crusty piece of bread or some homemade cornbread on the side pairs perfectly, allowing you to soak up every drop of that delightful broth. It’s a dish that brings people together; consider serving it with a green salad for a complete meal or alongside a platter of cheese and crackers for a more casual get-together.
Keeping leftovers fresh
This soup is excellent for meal prep and can be easily stored for another day. Let it cool before transferring it to an airtight container, where it can remain fresh in the refrigerator for up to 4-5 days. For longer storage, consider freezing it in individual portions. Just make sure to leave some space in the container, as the soup may expand when frozen. When it’s time to enjoy again, reheat it gently on the stove or in the microwave until heated through.
Helpful cooking tips
- Soaking the beans: Soaking beans overnight not only helps to reduce cooking time but also enhances their digestibility.
- Flavor boosts: For richer flavor, try adding a splash of your favorite hot sauce or a sprinkle of fresh herbs just before serving.
- Texture preference: If you prefer a creamier soup, blend a portion of the beans before returning them to the pot.
Creative twists
- Vegetarian alternative: Swap the ham hocks for smoked tempeh or mushrooms for a vegetarian version while maintaining that smoky depth of flavor.
- Spice it up: Add some diced jalapeños or chili powder for a spicy kick if you enjoy a bit of heat.
- Seasonal vegetables: Incorporate seasonal vegetables like kale or spinach towards the end of cooking for added nutrition and color.
Common questions
How long does it take to cook this soup?
Generally, after the initial prep, the cooking time extends anywhere from 2 to 3 hours to ensure that the beans are tender.
Can I use canned beans instead?
Yes! If you prefer, substitute dried beans with about 3 cups of canned white beans, and reduce the cooking time accordingly since canned beans are pre-cooked.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Just be sure to leave some space in the container as the soup expands when frozen.
As you dive into this nourishing bowl of Bean and Ham Hock Soup, not only are you warming yourself physically, but you’re also creating memories around the dining table—because nothing brings people together quite like a shared meal. Enjoy!
