Every time I make this Bean and Ham Hock Soup, it brings me back to my childhood and those cozy, heartwarming Sunday dinners with my family. I can almost hear the laughter echoing through the kitchen as we gathered around the table, bowls of soup steaming in front of us. The smell alone is nothing short of magical; it seeps into every corner of our home and wraps around you like a warm hug. I remember my mother stirring the pot, adding just the right amount of spices, and knowing that whatever else happened that week, Sunday would always bring us this cherished meal.
As I pour the ingredients into the pot now, I can feel every bit of that warmth and love. I truly believe that food has a way of connecting us to our past and to one another. So, my dear friends, I hope this recipe also brings you as much comfort and joy as it has given me. Let’s dive into how you can create this delightful soup and fill your kitchen with that same captivating aroma.
How to make Bean and Ham Hock Soup
Ingredients:
- 16 ounces dried Northern beans: This is the star of the show! Not only are they delicious, but they also add a heartiness that makes the soup so satisfying.
- 3 to 4 meaty ham hock shanks or a meaty ham bone: The flavor that these bones bring to the soup is incredible. They create a rich, savory broth that makes the whole dish sing!
- 1 small white onion, diced: Onions are a base for many soups, bringing sweetness and depth to the flavor.
- Water to cover the beans: Hydration is key; this will help cook the beans to perfection and create the broth.
- Salt to taste: A little pinch here and there enhances all the flavors in the soup.
- Pepper to taste: Another essential seasoning that elevates the dish beautifully.
- 1/3 cup light brown sugar: This might sound surprising, but a touch of sweetness balances out the savory flavors in the soup in a delightful way.
Cooking Steps:
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Soak the Northern Beans: Start by rinsing the dried Northern beans and soaking them overnight in water. This step is crucial because it helps the beans cook evenly and become tender. You could use hot water if you forgot to soak them overnight, but I always prefer the overnight method. Trust me, your beans will be grateful!
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Prepare the Ingredients: Once the beans are soaked, gather your ham hocks, diced onion, and all the seasonings. This is where the fun begins! You’ll want everything ready to go so you can easily toss it in the pot.
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Combine in a Large Pot: In a large stockpot, combine the soaked beans, ham hocks or ham bone, diced onion, and enough water to fully cover the beans. Make sure you use a pot that has a good amount of space because this dish expands as it cooks.
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Bring to a Boil: Now, it’s time to get things cooking! Bring the pot to a boil over medium-high heat. I often find myself peeking in the pot, waiting to see those first bubbles of boiling water—there’s something so satisfying about it!
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Reduce the Heat and Simmer: Once it’s boiling, lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for about 1.5 to 2 hours. The slow simmering is where the magic truly happens! It’s when all the flavors blend together beautifully.
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Stir Occasionally: Come back to your soup every so often to give it a gentle stir. Trust me, the smell that wafts through your kitchen is beyond comparison. You’ll feel like a chef in your own little restaurant!
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Season to Taste: After about an hour and a half, check to see if your beans are tender. If they’re still a bit firm, give them more time. Once they’re ready, it’s time to add salt, pepper, and the light brown sugar to taste. I always remind myself to add a little at a time; you can always add more if needed, but you can’t take it away!
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Shred the Meat: After cooking, carefully remove the ham hock or bone from the pot. Allow it to cool for a few minutes before shredding the meat off the bone. This is where you get to enjoy the fruits of your labor—tender, flavorful ham ready to join the soup!
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Add the Shredded Meat Back to the Pot: Finally, add the shredded ham back into the pot. Give it a nice stir and let it simmer for another 5-10 minutes. This is where everything comes together for a final hurrah!
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Serve and Enjoy: Ladle the warm soup into bowls, and prepare for your heart to feel full. You can serve this hearty soup with crusty bread or crackers on the side, and I absolutely recommend it!
Why I Love Making This Dish:
What makes this soup so special to me is the memories attached to it. I cherish the time I spent in the kitchen with my mother, and now, standing here making it for my family, I feel that same sense of connection. This isn’t just a recipe; it’s a legacy, a tradition, and a way to pass down stories and love from one generation to the next.
What You’ll Need:
You will need a large stockpot—preferably one with a heavy bottom to prevent burning. A wooden spoon is your best friend for stirring, and I won’t lie; a good ladle works wonders when serving. Also, having a nice set of oven mitts will make things easier when handling hot pots!
Tips for Perfect Results:
- Make sure to soak your beans overnight—this ensures they cook evenly and results in the best texture.
- For a heartier flavor, you might consider using a combination of ham hocks and any leftover holiday ham you might have. It adds even more depth!
- Adjust the seasonings to suit your family’s taste. If someone loves spicy food, toss in a bit of cayenne pepper or hot sauce for a delightful kick.
Serving Suggestions and Sides:
This soup is wonderfully filling on its own, but I love pairing it with crusty bread or even a light salad on the side. A simple green salad dressed in balsamic vinaigrette complements the richness of the soup beautifully. Every spoonful of soup, best enjoyed with a slice of buttered bread, makes for a comforting and fulfilling meal.
Leftovers:
Oh, the joy of leftovers! This soup keeps well in the refrigerator for about 3-4 days. Just be sure to store it in an airtight container. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave. The flavors will continue to develop, and believe me, it might taste even better the next day!
FAQ Section:
Can I use canned beans instead of dried? "You absolutely can, but you’ll want to skip the soaking step. Canned beans make the process faster but won’t quite match the richness of dried beans that absorb all the flavors in the pot."
Can I freeze the leftover soup? "Yes! I love freezing this soup for busy weeknights. Just let it cool before transferring to freezer-safe containers. When you’re ready, thaw it overnight in the fridge before reheating."
What can I add for extra flavor? "A splash of vinegar or a squeeze of lemon juice at the end brightens it up beautifully. You could also sprinkle some fresh parsley on top for garnish and freshness."
This dish has become a favorite in my house, and I’m so excited for you to try it. I know you’ll love it as much as I do! The warmth and comfort this soup provides is something I hope you can share with your loved ones. So grab your ingredients and let’s fill our kitchens with this flavorful aroma together! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!