Ah, a classic! Bean and ham hock soup is a hearty, comforting dish, perfect for chilly days. Here’s a thorough guide, including a recipe and tips to get it just right.
Ingredients (serves 4–6)
- 1 smoked ham hock (about 300–400g)
- 250g dried beans (like navy beans, cannellini, or butter beans)
- 1 large onion, chopped
- 2–3 carrots, peeled and diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 1–2 bay leaves
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 tsp black peppercorns
- 1.5–2 liters water or low-sodium stock
- Salt, to taste (add near the end, as the ham hock is salty)
- Optional: chopped parsley for garnish
Instructions
1. Prep the beans
- Rinse the dried beans.
- Soak overnight in plenty of water, or do a quick soak: boil beans for 5 minutes, then cover and leave for 1 hour.
2. Cook the ham hock
- Place the ham hock in a large pot.
- Add water/stock, bay leaves, thyme, and peppercorns.
- Bring to a gentle boil, then reduce heat and simmer for about 1–1.5 hours until the meat is tender and starts to fall off the bone.
3. Add vegetables and beans
- Drain the soaked beans and add them to the pot along with onion, carrot, celery, and garlic.
- Simmer gently for 1–1.5 hours, or until beans are soft and soup is thickened. Stir occasionally.
4. Finish
- Remove the ham hock. Pull the meat from the bone, chop it, and return to the soup.
- Taste and adjust salt and pepper.
- Garnish with parsley if desired.
Tips for Perfection
- Skim the fat from the surface if you prefer a lighter soup.
- For extra flavor, you can add a little smoked paprika or a splash of apple cider vinegar at the end.
- The soup can thicken overnight—just reheat gently and add a bit of water if needed.
If you want, I can also give you a one-pot slow cooker version that makes the soup even richer and more hands-off.
Do you want me to do that?
