The smell of bean and ham hock soup filling your home is truly comforting. As the weather gets colder and days shorter, this soup is a perfect choice. It offers a warm, nourishing meal that brings joy and coziness.
The soup’s rich broth and tender beans are especially comforting. They make you feel like you’re getting a big hug. It’s a reminder of the simple pleasures found in cooking.
Creating this beloved soup is a journey into history and tradition. From the humble ham hock to soaking dried beans, each step is important. It helps you appreciate the art of home cooking.
Let’s learn how to make the perfect bean and ham hock soup. It will nourish your body and soul.
Understanding Bean and Ham Hock Soup
Bean and ham hock soup is a beloved American comfort food with a long history. It’s a staple in many homes, especially when it’s cold outside. Its warm and hearty nature is perfect for these times.
History of the Classic Comfort Dish
This soup’s roots go back to the early 1900s. It was first served in the U.S. House of Representatives and Senate restaurants. In 1904, Speaker Joe Cannon made it a daily option in the House. The Senate followed soon after, thanks to Senators Dubois and Nelson.
Why This Soup Is Perfect for Cold Weather
Bean and ham hock soup is great for cold weather. It’s made with tender beans, smoky ham hocks, and veggies. This mix creates a meal that warms you up and is also nutritious.
Health Benefits and Nutrition Facts
This soup is not only tasty but also healthy. A serving has about 723 calories, 44g of carbs, 56g of protein, and 36g of fat. It’s full of fiber, vitamins, and minerals like Vitamin A, C, Calcium, and Iron.
“The House of Representatives in the U.S. has served bean soup daily since 1904, following Speaker Joe Cannon’s decree.”
Essential Ingredients for the Perfect Ham and Bean Soup
To make a delicious bean soup recipe with ham, you need to pick the right ingredients. Start with dried white beans like cannellini or Great Northern. They make the soup creamy and filling. Then, add smoked ham hocks or shanks for a smoky flavor.
Onions, celery, and carrots add depth and flavor. Garlic and fresh herbs like summer savory or thyme make it taste even better. A bit of tomato paste and Tabasco sauce can also enhance the soup.
- Dried white beans (cannellini or Great Northern)
- Smoked ham hocks or shanks
- Onions
- Celery
- Carrots
- Garlic
- Fresh herbs (summer savory or thyme)
- Tomato paste (optional)
- Tabasco sauce (optional)
The quality of the ham hock and the beans you choose really matters. They affect the soup’s taste and texture. By picking the best ingredients, you’ll make a comforting and tasty bean soup recipe with ham.
Choosing and Preparing the Ham Hocks
Choosing the right ham hocks is key to a great ham and bean soup. Ham hocks are from the pig’s ankle, unlike ham shanks from below the shoulder. Shanks have more meat, making them better for a hearty soup.
Look for smoked pork at specialty stores. Eastern European or German delicatessens often have cured, smoked, and cooked ham hocks. These add a smoky flavor that pairs well with beans. Cutting the pork into smaller pieces helps spread the flavor in the soup.
Difference Between Ham Shanks and Hocks
- Ham hocks are the ankle portion of the pig, while shanks come from below the shoulder or ham.
- Shanks typically have more meat, making them a preferable choice for a meatier soup.
Selecting Quality Smoked Pork
- Look for cured, smoked, and cooked ham hocks, often found at specialty Eastern European or German delicatessens.
- These hocks will impart a deep, smoky flavor that complements the beans beautifully.
Preparation Techniques
To distribute the flavor more evenly throughout the soup, you may want to consider cutting the pork into smaller pieces before adding it to the pot.
| Ingredient | Quantity |
|---|---|
| Chicken Broth | 4 cups |
| Canned White Beans | 60 ounces (4 x 15 ounce cans) |
| Dried Beans | 1 pound |
| Calories per Serving | 423 kcal |
| Preparation Time | 50 minutes |
| Slow Cooker Time | 4-5 hours on HIGH |
| Freezer Storage | Up to 3 months |
| Recipe Rating | 4.95 out of 5 (18 votes) |
“The choice and preparation of the ham hocks are crucial for creating the perfect ham and bean soup.”
The Art of Selecting and Soaking Dried Beans
Creating the perfect bean soup with ham bone starts with choosing and preparing dried beans. It’s important to pick fresh, high-quality beans for the best taste and texture.
Look for beans that are less than a year old. This ensures they are fresh and will cook well. Stay away from beans that are discolored, shriveled, or damaged. These might not cook right or give you the creamy soup you want.
- Soaking your dried beans before cooking is key. You can soak them for at least 6 hours or overnight for a long soak. Or, you can use the quick soak method.
- The quick soak method boils the beans for 1-2 minutes, then soaks them for at least 1 hour. This makes the beans softer and cooks them faster.
- Always rinse and sort through the dried beans before soaking. This removes any debris or damaged beans that could ruin your soup.
Soaking your beans right is crucial for a bean soup with ham bone that’s creamy and even. With a little prep, you’ll make a hearty soup that’s great for cold days.
“The secret to a truly exceptional bean soup lies in the quality and preparation of the dried beans.”
Step-by-Step Cooking Instructions
Get ready to make the perfect bean soup recipe with ham. First, sauté 1 diced onion in a large pot or Dutch oven over medium heat until it’s translucent. Next, add 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 2-3 minutes until the mixture smells great.
Initial Bean Preparation
Rinse 1 pound of dried white navy or Great Northern beans. Look for any stones or debris and remove them. Place the beans in a large bowl and cover them with 6 cups of water. Let them soak for at least 6 hours or overnight to soften.
Building the Soup Base
After soaking, drain the beans and add them to the pot with the sautéed vegetables. Also, add 4 cups of chicken stock and 2 pounds of smoked ham hocks. Bring it to a boil, then lower the heat and let it simmer, stirring occasionally.
Combining Ingredients and Simmering
For stovetop cooking, simmer the bean soup with ham for about 2.5 hours. This will make the beans tender and the ham fall off the bone. If you have an Instant Pot or pressure cooker, cook it for 1 hour under high pressure. Or, bake it in a 350°F oven for 2.5 hours.
Once the beans are tender, remove the ham hocks and shred the meat. Return the shredded ham to the soup. Stir in 1 (14 oz) can of diced tomatoes, 1 tablespoon of fresh thyme, and 1.5 cups of chopped kale or other dark leafy greens. Season with salt and pepper to taste.
Your delicious bean soup with ham is now ready! Enjoy this hearty and comforting dish on a cold day. The mix of tender beans, flavorful ham, and fresh vegetables is truly satisfying.
Seasoning and Flavor Enhancement Tips
To make your ham and bean soup taste better, try a few tricks. Start with aromatic herbs like Herbes de Provence or Italian seasoning. They add depth and complexity to the broth. A dash of Tabasco sauce can also add a nice kick of heat and richness.
Ham hocks can be salty, so add salt carefully. Taste as you go. Stir in fresh herbs like parsley or dill at the end. They brighten the soup and add freshness. For a unique flavor, use summer savory, known as cimbru in Romanian cuisine.
To boost the umami and color of the broth, add a tablespoon or two of tomato paste. This simple step can elevate your ham and bean soup. It balances the richness of the pork with the sweet-tart notes of the tomato.
| Seasoning Tip | Purpose |
|---|---|
| Herbes de Provence or Italian Seasoning | Adds depth and complexity to the broth |
| Tabasco Sauce | Lends heat and richness |
| Fresh Herbs (Parsley or Dill) | Brightens up the soup with freshness |
| Summer Savory (Cimbru) | Provides a unique, earthy flavor |
| Tomato Paste | Enhances umami and color in the broth |
By using these seasoning and flavor tips, you can make your ham and bean soup even better. It will become a satisfying and memorable dish.
Storage and Leftover Management
After enjoying your bean soup with ham bone, think about how to store leftovers. This dish is not only tasty but also keeps well. You can enjoy its flavors for days.
Refrigeration Guidelines
Store the bean soup with ham bone in an airtight container in the fridge for up to 5 days. The flavors get better with time. To reheat, put the soup in a saucepan and warm it gently over low heat. Add water or broth if it’s too thick.
Freezing Methods
For longer storage, freeze the bean soup with ham bone for up to 3 months. Put it in freezer-safe containers or bags. To thaw, leave it in the fridge overnight or reheat it from frozen over low heat. Add liquid if it’s too thick.
Proper storage and management of your bean soup with ham bone leftovers means you can enjoy it for weeks. This way, you won’t waste any of its deliciousness.
Serving Suggestions and Accompaniments
There are many ways to make your ham and bean soup even better. Try serving it with freshly baked bread or fluffy biscuits. These are great for dipping into the soup’s flavorful broth.
Adding chopped parsley or fragrant dill can brighten up your soup. For a bit of spice, serve it with pickled chilies. Options like hot finger peppers, pepperoncini, or pickled jalapeños add a nice kick.
A crisp kale salad makes a great side dish. It’s refreshing and pairs well with the soup’s heartiness. You can also top your bowl with grated cheese or crunchy croutons. This lets everyone customize their meal.
| Serving Suggestion | Benefit |
|---|---|
| Fresh Bread or Biscuits | Ideal for dipping and sopping up the flavorful broth |
| Garnish with Herbs (Parsley, Dill) | Adds color, freshness, and aromatic notes |
| Pickled Chilies (Finger Peppers, Pepperoncini, Jalapeños) | Provides a spicy contrast to the savory soup |
| Kale Salad | Offers a refreshing and nutritious side dish |
| Grated Cheese, Croutons | Allows for customization and added texture |
With these serving suggestions, your ham and bean soup becomes a complete and satisfying meal. It’s sure to impress your family and guests.
Troubleshooting Common Issues
Preparing the perfect bean soup recipe with ham can sometimes face a few common issues. But, we’ve got some easy tips to help your soup turn out great every time.
Tough Beans
If your bean soup recipe with ham has tough beans, it might be because the beans are too old. Always use dried beans that are less than a year old for the best taste and texture.
Thin Consistency
To make your bean soup recipe with ham thicker, let it simmer uncovered. This will help some of the liquid evaporate and thicken the soup. If it gets too thick, just add a bit more broth or water to thin it out.
Excess Saltiness
If your bean soup recipe with ham is too salty, try adding a peeled potato while it cooks. The potato will soak up some of the salt. You can also add a squeeze of fresh lemon juice to balance the flavors.
More Meat Needed
If your bean soup recipe with ham doesn’t have enough meat, just add some chopped ham steak or extra diced ham. This will give you the perfect mix of hearty beans and savory pork.
Remember these tips, and you’ll be making the most delicious bean soup recipe with ham every time. Enjoy!
| Issue | Solution |
|---|---|
| Tough Beans | Use fresh dried beans within a year of purchase |
| Thin Consistency | Simmer uncovered to thicken, add more broth/water to thin |
| Excess Saltiness | Add a peeled potato during cooking, serve with lemon juice |
| Insufficient Meat | Add chopped ham steak or extra diced ham |
“With these troubleshooting tips, you’ll be making the perfect bean soup recipe with ham in no time.”
Conclusion
The Hearty Bean and Ham Hock Soup is a classic comfort dish. It showcases the rich flavors of smoked pork and various beans. Whether you prefer pressure cooking or slow simmering, this recipe is perfect for a chilly day.
Mastering the art of selecting ingredients and preparing ham hocks and beans is key. Experimenting with seasonings and flavor enhancers will make your soup a family favorite. The mix of tender beans, savory ham, and aromatic vegetables creates a hearty, nourishing meal.
Start your bean and ham soup journey by embracing customization. Adjust spices, try different beans, and find your favorite cooking method. With practice, you’ll make restaurant-quality bean and ham soup easily. It’s perfect for cozy gatherings or a comforting weeknight dinner.
FAQ
What is bean and ham hock soup?
Why is bean and ham hock soup a good choice for cold weather?
What are the health benefits of bean and ham hock soup?
What are the key ingredients in ham and bean soup?
What is the difference between ham shanks and ham hocks?
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Bean and Beef Ham Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 pound dried mixed beans or canned beans, rinsed and drained
- 1 beef ham hock
- 6 cups beef broth or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- If using dried beans, soak them overnight or according to package instructions. Drain and rinse before using.
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for 5-6 minutes until softened.
- Add the soaked beans (or canned beans if using), beef ham hock, broth, bay leaf, and dried thyme to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to a low simmer. Cover and cook for 1.5 to 2 hours, or until the beans are tender and the flavors have melded. Stir occasionally and add more broth if needed.
- Once the soup is cooked, remove the beef ham hock. Shred any meat from the hock and return it to the soup.
- Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley if desired.