Ingredients with Measurements:
- 1 smoked ham hock (about 1 pound)
- 1 pound dried navy beans, rinsed and sorted
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- Salt to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large soup pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large soup pot or Dutch oven, combine the ham hock, navy beans, onion, garlic, celery, carrots, bay leaf, thyme, black pepper, and chicken broth.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for about 2 hours, or until the beans are tender and the ham hock is falling off the bone.
3. Remove the ham hock from the soup and let it cool slightly. Remove the meat from the bone and shred it into bite-sized pieces. Discard the bone and any fat or gristle.
4. Using an immersion blender, puree about half of the soup until it is smooth and creamy. Alternatively, you can transfer half of the soup to a blender and puree it in batches, then return it to the pot.
5. Add the shredded ham hock back to the pot and stir to combine. Taste the soup and add salt as needed.
6. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
Makes about 8 servings
Nutritional information:
Calories: 320
Fat: 5g
Carbohydrates: 45g
Protein: 24g
Fiber: 12g
Sodium: 900mg
Substitutions for ingredients:
- You can use any type of dried beans you like, such as pinto, black, or kidney beans.
- If you don't have a ham hock, you can use a smoked turkey leg or bacon instead.
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
Variations:
- Add chopped kale or spinach to the soup during the last 10 minutes of cooking for added nutrition and flavor.
- Use a can of diced tomatoes instead of some of the chicken broth for a slightly different flavor.
- Add a splash of vinegar or lemon juice to the soup to brighten the flavors.
Tips and tricks:
- Soak the beans overnight in cold water to reduce the cooking time.
- If you don't have an immersion blender, you can use a potato masher to mash some of the beans and vegetables in the soup.
- Use a slotted spoon to remove any excess fat or foam that rises to the surface of the soup while it's cooking.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or cilantro, grated Parmesan cheese, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, cornbread, or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or steamed rice.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, puree more of the beans and vegetables to thicken it up.
Food safety advice:
- Make sure the ham hock is fully cooked before adding it to the soup.
- Store leftover soup in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Ham hock and bean soup is a traditional dish in many cultures, including Southern and African American cuisine.
Flavor profiles:
Savory, smoky, and hearty.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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