WHITE BEAN AND HAM HOCK SOUP

There’s something wonderfully comforting about a warm bowl of soup on a chilly day, and this White Bean and Ham Hock Soup is just the ticket. Packed with tender white beans, savory smoked ham, and a medley of aromatic vegetables, this soup is a delightful blend of flavors that will warm you up from the inside out. It’s a recipe that’s been passed down through generations in my family, and I’m thrilled to share it with you.

Why You’ll Love This Recipe

This soup is a true classic, beloved for its rich and hearty flavors. The combination of smoky ham and creamy beans is a match made in culinary heaven, and the addition of herbs and a dash of Tabasco gives it just the right amount of zest. It’s the kind of meal that not only satisfies your hunger but also leaves you feeling comforted and content. Plus, it gets even better the next day as the flavors meld together, making it an ideal dish for meal prepping.

Kitchen Equipment You’ll Need

• Large pot for soaking beans
• Another large pot for cooking the soup
• Small sauté pan
• Knife and chopping board
• Ladle for serving

Ingredients

• 1 lb or 2 1/2 cups dry white beans—Cannellini or Great Northern
• 2 quarts of water
• 2-3 lbs of smoked ham shanks or ham hocks
• 2 teaspoons Herbes de Provence, or Italian seasoning
• 1 Tbsp extra virgin olive oil
• 1 cup of diced onions (about 1 small onion)
• 1 cup chopped celery (about 2-3 ribs)
• 2/3 cup chopped carrots (about 1 medium carrot)
• 2-3 cloves garlic, minced
• Tabasco sauce
• Salt and pepper
• Fresh parsley

Step-by-Step Instructions

1. Soak the dry beans in hot water: Fill a pot with water and bring it to a boil. Turn off the heat, add the beans, and soak them for about 2 hours. Drain the water.

2. Make the ham broth: While the beans are soaking, place the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high until the water simmers, then lower the heat, partially cover, and maintain the simmer for about an hour.

3. Sauté the onions: Heat olive oil in a small sauté pan over medium-high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook for another minute.

4. Add vegetables and beans to the ham broth: After the ham hocks have simmered for an hour, add the drained soaked beans, onions, garlic, celery, and carrots to the pot. Cook for another 40 minutes, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones, pull off any meat, and return it to the soup. Discard the bones.

5. Season to taste: Add several drops of Tabasco sauce to taste, along with salt and pepper. Serve with a sprinkle of chopped fresh parsley.

Tips for Success

• For a richer broth, simmer the ham hocks for a bit longer if you have the time.
• Make sure to adjust the seasoning at the end, as the flavor of ham can vary.

Additional Tips and Variations

• Add some diced potatoes for extra heartiness.
• For a vegetarian version, skip the ham and use vegetable broth.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 25g | Carbohydrates: 30g | Fat: 10g

Frequently Asked Questions (FAQ)

Can I use canned beans instead of dry? Yes, you can use canned beans to save time. Rinse and drain them before adding to the soup.

How long does this soup keep? It’s best consumed within 4-5 days when stored in the refrigerator.

Can I freeze this soup? Absolutely! It freezes well for up to 3 months.

Conclusion

I hope you enjoy making and eating this White Bean and Ham Hock Soup as much as my family does. It’s a wonderful way to bring warmth and comfort to any cold day. I’d love to hear how it turns out for you, so please leave a comment or share your experience with this recipe. Happy cooking!