Every time I make this Bean and Ham Hock Soup, it reminds me of those chilly afternoons when the world outside was blanketed in snow. I can still hear the cheerful sounds of my family gathered around the kitchen table, eagerly awaiting a warm, hearty meal. The aroma wafting from the stovetop was so comforting, enveloping us like a warm hug. It resonates deeply with me and my childhood, where a bowl of soup was more than just food; it was connection, warmth, and love. So, if you’re thinking about warming up your home and your hearts, this soup is a must-try! I promise it will bring everyone together as it did for me.
How to make Bean and Ham Hock Soup
Ingredients:
- 16 ounces dried Northern beans: These beans are the star of the show. They’re creamy and hearty, making them perfect for soup.
- 3 to 4 meaty ham hock shanks or a meaty ham bone: This is where the flavor comes from! Using ham hocks ensures a rich, smoky depth that you won’t want to miss.
- 1 small diced white onion: Onions add a lovely sweetness and aroma to the soup.
- Water to cover the beans: The basis for your soup! You can always adjust later if you want it thicker or thinner.
- Salt and pepper to taste: Simple seasonings, but so essential to bring out all those wonderful flavors.
- 1/3 cup light brown sugar: This might sound unusual, but it balances out the savory flavors beautifully. Trust me; you’ll love the touch of sweetness!
How to Make Your Soup Special: I love adding fresh herbs like rosemary or thyme—they bring the whole dish to life! If you’re feeling adventurous, a sprinkle of smoky paprika can add an extra layer of flavor.
Cooking Steps
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Sort the Beans: Begin by sorting through those dried Northern beans. You want to look for any pebbles or debris. Give them a good rinse under cold water to clean them up. It’s a simple step, but it sets the stage for a delicious soup!
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Combine Ingredients in Your Crockpot: Grab your trusty crockpot (or slow cooker) and toss in the rinsed beans. Add the diced onion, salt, pepper, and those meaty ham hocks. Trust me, your kitchen is about to smell heavenly!
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Add Water: Pour enough water to cover the beans by about 2 inches. The beans will soak up that lovely flavor as they cook!
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Cook on High: Cover the crockpot and let it cook on high for about 120 minutes. This initial cooking time softens the beans, making them delightfully creamy.
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Reduce Heat: After the two hours, turn down the heat to low. Let it simmer for an additional 4 to 5 hours until the beans are tender. The waiting might feel long, but it’s so worth it!
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Remove the Ham Hocks: Once the soup is ready, carefully remove the ham hocks from the pot. This is where you can channel your inner chef!
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Extract the Meat: With a fork or your fingers (be careful; it’s hot!), take off all that delicious meat from the ham hocks. The aroma will make your mouth water!
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Add the Meat Back: Return those tasty bits of ham back into the soup pot.
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Sweeten the Soup: Stir in the brown sugar. You might be surprised by how much this adds to the flavor, and it beautifully balances the savory with a touch of sweetness.
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Adjust the Consistency: If you prefer a thicker soup, drain about a cup of the broth before mixing everything gently. But if you like a bit more broth, leave it as is!
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Serve and Enjoy: Scoop the soup into bowls, and you’re ready to dig in. Your family will be asking for seconds!
Why I Love Making This Dish What makes Bean and Ham Hock Soup so special to me is the memories it creates. Whenever I serve it, I can see the smiles on my family’s faces, and it always sparks conversation about our day. The flavors blend so beautifully, and the soup warms not just your belly but your soul.
What You’ll Need A good crockpot is essential for this dish. If you don’t have one, you can still make this soup on the stovetop, but you’ll have to keep an eye on it a bit more. You might also want a good sturdy spoon for stirring and serving, and definitely some bowls for the best part—eating!
Tips for Perfect Results
- Don’t rush the simmering time! The longer it cooks, the more everything melds together, creating a soulful flavor.
- If you love a bit of kick, consider adding a pinch of red pepper flakes while cooking.
- For a slightly different taste, try throwing in some diced carrots or celery for added texture and flavor.
- Make sure to adjust the seasoning after cooking; sometimes, a little more salt makes all the difference.
Serving Suggestions and Sides This soup is hearty enough to stand alone, but I love pairing it with some warm, crusty bread or cornbread on the side. You could also serve it with a simple green salad to lighten the meal a bit. A dollop of sour cream can add a lovely creaminess too!
Leftovers Ah, the leftovers! They are just as good—if not better—than the first night. Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat on the stovetop or in the microwave. You may need to add a splash of water to loosen it up a bit as it thickens when stored.
FAQ Section Can I use canned beans? While you can use canned beans, I find that dried beans offer a richer flavor and texture. If you’re short on time, use two cans of low-sodium beans and adjust cooking time accordingly.
How long does it take to cook in a stovetop pot? If you prefer the stovetop method, bring the ingredients to a boil and then simmer for about 2 to 3 hours, or until the beans are tender.
Can I freeze this soup? Absolutely! It freezes beautifully. Just let it cool down completely, then store in freezer-friendly containers. It’s perfect to pull out on busy days!
This Bean and Ham Hock Soup has become a cherished favorite in my home, and I can’t wait for you to try it. Each time you take a spoonful, I hope it fills you with warmth and love, just as it does for me. So, gather your family, get your crockpot ready, and enjoy the magic of this recipe. Let me know how it turns out, and perhaps you’ll find everyone asking for seconds, just like my crew does!