There’s something undeniably comforting about a warm bowl of soup, especially when the chill of winter sets in. My go-to recipe? Hearty white bean and ham hock soup! It’s like a cozy hug in a bowl, packed with rich flavors and nourishing ingredients that fill you up and warm your soul. I remember my grandmother making this soup on snowy afternoons, filling the house with that incredible aroma that made everyone gather around the table. The smoky ham hocks combined with creamy white beans create a delicious depth of flavor that just can’t be beaten. Trust me, you’re going to want this recipe in your winter rotation!
Ingredients for White Bean and Ham Hock Soup
- 1 lb of dried white beans, soaked overnight for a creamy texture
- 2 smoked ham hocks, which add that rich, savory flavor
- 1 medium onion, chopped, to bring a sweet base to the soup
- 2 carrots, diced, for a touch of sweetness and color
- 2 celery stalks, diced, for that classic soup crunch
- 4 cloves garlic, minced, for a burst of aromatic goodness
- 6 cups of chicken broth, providing a flavorful foundation
- 1 bay leaf, to infuse extra depth of flavor
- Salt and pepper to taste, to make everything pop
How to Prepare White Bean and Ham Hock Soup
Making this white bean and ham hock soup is a straightforward process that rewards you with a cozy, hearty dish. Let’s dive right in!
Soaking the Beans
First things first, you’ll need to soak those white beans! This step is crucial because it helps them cook evenly and get that lovely creamy texture we all adore. Just place 1 pound of dried white beans in a large bowl and cover them with plenty of water—about twice the volume of the beans. Let them soak overnight (or at least 8 hours). When you’re ready to cook, drain and rinse them to get rid of any excess starch.
Sautéing the Vegetables
Next, grab a large pot and heat it over medium heat. Add a splash of olive oil, and then toss in 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté these veggies for about 5-7 minutes until they’re softened and fragrant. Oh, the aroma will be heavenly! Now, add in 4 minced garlic cloves and cook for another minute. This is where the magic starts to happen!
Combining Ingredients
Now it’s time to bring everything together! Add your drained and rinsed beans to the pot, along with the 2 smoked ham hocks. Pour in 6 cups of chicken broth and throw in 1 bay leaf for that extra layer of flavor. Give it a good stir and bring the mixture to a boil.
Cooking the Soup
Once it’s boiling, reduce the heat to low and let it simmer gently for 1.5 to 2 hours. You’ll want to keep an eye on it and stir occasionally. The soup is ready when the beans are tender and creamy. You can taste it along the way—trust me, the flavors only get better!
Finishing Touches
When your soup is done simmering, carefully remove the ham hocks. Let them cool slightly, then shred the meat off the bone and return it to the pot. Give the soup a final taste and season with salt and pepper as needed. This is your chance to adjust the flavors to your liking, so don’t be shy!
Nutritional Information Disclaimer
Before we dig into this delicious white bean and ham hock soup, I want to share a quick note about the nutritional information. Keep in mind that these values can vary based on the specific ingredients and brands you use, so always check your labels if you’re tracking your intake closely. That said, here’s what you can typically expect per serving (1 cup):
- Calories: 300
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Sugar: 1g
This soup is not just hearty and comforting; it’s also packed with protein and fiber, making it a great choice for a filling meal! Enjoy every spoonful knowing you’re nourishing yourself with wholesome ingredients.
Why You’ll Love This Recipe
- Hearty and satisfying, perfect for chilly days when you need a good meal to warm you up.
- Comforting flavors that remind you of home, making it feel like a big hug from your grandma.
- Simple to make with straightforward steps, so even novice cooks can whip it up with ease.
- Gluten-free, making it a great option for those with dietary restrictions.
- Perfect for meal prep; it stores well and tastes even better the next day!
- Loaded with protein and fiber, making it a nutritious choice for a filling lunch or dinner.
- Versatile—enjoy it on its own or pair it with crusty bread for an even heartier meal.
Tips for Success
Now that you’re ready to dive into making this delicious white bean and ham hock soup, let me share some of my favorite tips to ensure it turns out absolutely perfect!
- Use Smoked Ham Hocks: Trust me on this one—using smoked ham hocks adds a depth of flavor that’s just out of this world! The smokiness really infuses the broth and enhances the overall taste.
- Don’t Skip the Soaking: Soaking the beans overnight is essential for even cooking and that creamy texture we all love. If you forget to soak them, you can do a quick soak by boiling them for an hour, but overnight is best for flavor!
- Taste as You Go: As the soup simmers, take the time to taste it! This is your chance to adjust the seasoning. Maybe you want a little more salt or pepper, or even a pinch of cayenne for some heat—go for it!
- Let It Simmer: Patience is key! Letting the soup simmer for the full 1.5 to 2 hours allows those flavors to meld beautifully. You’ll be rewarded with a richer taste!
- Leftover Love: This soup gets even better the next day, so don’t hesitate to make a big batch. Just store it in the fridge, and you’ll have a comforting meal ready to go whenever you need it!
- Garnish for Flair: Consider adding a sprinkle of fresh herbs like parsley or thyme before serving for a pop of color and freshness. It makes a world of difference in presentation!
With these tips, you’re well on your way to creating a soul-warming soup that will impress everyone at your table. Happy cooking!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious white bean and ham hock soup, you might find yourself with some tasty leftovers—and trust me, you’ll want to save every last spoonful! Here’s how to store it properly so you can enjoy it again later.
To store your soup, let it cool to room temperature before transferring it to an airtight container. This helps prevent condensation, which can lead to sogginess. You can keep it in the refrigerator for up to 3 days. Just be sure to label the container with the date so you know when it was made!
When it comes to reheating, I recommend using a stovetop method for the best results. Pour your soup into a pot and heat it over medium-low heat, stirring occasionally. This allows it to warm evenly without scorching. If you find that it’s thickened up too much in the fridge, don’t worry—just add a splash of chicken broth or water to get it back to your desired consistency.
Of course, you can also use the microwave if you’re in a hurry! Just transfer the soup to a microwave-safe bowl, cover it loosely, and heat it in 1-minute intervals, stirring in between until it’s hot all the way through. Just be careful—sometimes it can get super hot and splatter!
So go ahead, make a big batch and enjoy the warmth of this soup over a few days. It’s just as comforting the second time around!
FAQ About White Bean and Ham Hock Soup
Can I use canned beans?
Absolutely! If you’re short on time, you can use canned white beans. Just make sure to drain and rinse them before adding them to the pot. Since canned beans are already cooked, you only need to simmer the soup for about 20-30 minutes to let the flavors meld together.
How can I make it vegetarian?
If you want to make this soup vegetarian, simply skip the ham hocks and use vegetable broth instead of chicken broth. You can add some smoked paprika or liquid smoke to mimic that smoky flavor. A few diced mushrooms can also add a nice umami kick!
What can I serve with it?
This soup is hearty enough to stand alone, but if you want to up the comfort factor, serve it with some crusty bread or a fresh green salad. A sprinkle of grated Parmesan on top is always a nice touch too! You could even pair it with a side of cornbread for a cozy, complete meal.
Can I freeze the leftovers?
Yes, you can definitely freeze this soup! Just let it cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat on the stovetop or microwave.
How long does it last in the fridge?
This soup will stay fresh in the refrigerator for up to 3 days. Just be sure to store it in an airtight container to keep it nice and flavorful!
White Bean and Ham Hock Soup: 7 Reasons You’ll Adore It
- Gesamtzeit: 2 hours 15 minutes
- Ertrag: 6 servings 1x
- Ernährung: Glutenfrei
Beschreibung
A hearty white bean and ham hock soup that warms you up.
Zutaten
- 1 lb white beans
- 2 ham hocks
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Anweisungen
- Soak the white beans overnight in water.
- In a large pot, sauté onion, carrots, and celery until softened.
- Add garlic and cook for another minute.
- Drain and rinse the beans, then add to the pot.
- Add ham hocks, chicken broth, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- Remove ham hocks, shred meat, and return to the pot.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use smoked ham hocks for added flavor.
- Adjust seasoning as needed.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Kochen Zeit: 2 hours
- Kategorie: Soup
- Methode: Stovetop
- Küche: American
Ernährung
- Portionsgröße: 1 cup
- Kalorien: 300
- Zucker: 1g
- Natrium: 800mg
- Fett: 10g
- Gesättigte Fettsäuren: 3g
- Ungesättigte Fette: 7g
- Trans Fat: 0g
- Kohlenhydrate: 40g
- Faser: 12g
- Protein: 20g
- Cholesterin: 40mg
Keywords: white bean and ham hock soup
