Hearty White Bean and Ham Hock Soup: A Comforting Classic
A Symphony of Flavor
There's something undeniably comforting about a bowl of hearty white bean and ham hock soup. This classic dish is a timeless tradition, offering a warm embrace on chilly days. Its rich, savory broth, tender beans, and succulent ham create a symphony of flavor that will leave you craving for more.
This recipe is a celebration of simple ingredients transformed into a culinary masterpiece. The smoky undertones of the ham hock dance harmoniously with the earthy sweetness of the white beans, while the aromatic vegetables add depth and complexity. It's a dish that nourishes both the body and soul.
Course: Main Course Prep Time: 30 minutes (includes bean soaking time) Cook Time: 3-4 hours Total Time: 3-4 hours 30 minutes Servings: 6-8
Ingredients
- 1 pound dried white beans (cannellini or Great Northern)
- 1 smoked ham hock
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 8 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Soaking the Beans
- Rinse the dried white beans thoroughly under cold water.
- Soak the beans in a large bowl of cold water for at least 6 hours, or preferably overnight. This helps to reduce cooking time and improve digestion.
- Drain the beans and rinse again before using.
Preparing the Ham Hock
- Place the smoked ham hock in a large pot and cover with cold water.
- Bring the pot to a boil, then reduce heat to low and simmer for 1-2 hours, or until the meat is tender and easily pulls away from the bone.
- Remove the ham hock from the pot and set aside to cool.
Sautéing the Aromatics
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, dried thyme, rosemary, and bay leaf, cooking for an additional minute until fragrant.
Combining the Ingredients
- Add the soaked white beans, chicken or vegetable broth, and the cooked ham hock to the pot with the sautéed vegetables.
- Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender and the soup has thickened.
- Season with salt and pepper to taste.
Shredding the Ham and Serving
- Carefully remove the cooked ham hock from the soup and let it cool slightly.
- Shred the tender meat from the bone and discard the bone.
- Return the shredded ham to the soup and stir to combine.
- Ladle the hearty soup into bowls and garnish with fresh parsley.
Tips for Elevated Flavor
- For an extra rich flavor, use a bone-in ham hock.
- If you prefer a quicker option, you can use pre-cooked ham instead of a ham hock.
- Add a splash of white wine or apple cider vinegar for a delightful tangy twist.
- Serve the soup with crusty bread for dipping.
- For a thicker soup, mash a portion of the beans with a potato masher or immersion blender.
- To enhance the flavor, consider adding a pinch of red pepper flakes or a squeeze of lemon juice.
- This soup is even better the next day! The flavors meld together beautifully, creating an even more satisfying experience.
Enjoy this classic comfort food and let the warmth of this hearty white bean and ham hock soup fill your heart and soul.
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