Introduction:
Bean and Ham Hock Soup is a comforting, hearty dish that combines tender beans, flavorful ham hocks, and aromatic vegetables into a soul-warming meal. This traditional soup is perfect for chilly days and provides a delicious way to use ham hocks or leftover ham. Slow-cooked to perfection, the beans absorb the smoky, savory flavors of the ham, creating a rich and satisfying soup that’s both nutritious and filling.
**Step 6: Season and Serve**
1. Taste the soup and season with salt and black pepper to taste. Be careful with the salt, as the ham hock can be quite salty.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
**Flavor Profile:**
Bean and Ham Hock Soup is a hearty, flavorful dish with a smoky, savory depth from the ham hock. The beans become tender and creamy, absorbing the rich flavors of the broth and ham. The aromatic vegetables add a subtle sweetness and depth, while the herbs provide a fragrant, earthy note. Each spoonful is a comforting blend of textures and tastes that is both satisfying and warming.
**Nutritional Benefits:**
This soup is a good source of protein and fiber from the beans and ham, making it a filling and nutritious meal. The vegetables add vitamins and minerals, while the broth provides hydration and additional nutrients. Enjoying a bowl of this hearty soup can contribute to a balanced diet, offering both nourishment and comfort.
**Conclusion:**
Bean and Ham Hock Soup is a timeless classic that brings together simple, wholesome ingredients to create a meal that is both hearty and delicious. Perfect for cold days or whenever you need a comforting dish, this soup is easy to prepare and full of rich, savory flavors. Enjoy it with crusty bread or a side salad for a complete and satisfying meal. Each bowlful of this traditional soup is a reminder of the joys of home-cooked, comforting food.
Ingredients:
- A medium package. Of dried Northern beans, I used the 16-ounces sizes.
- 3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.
- 1 small diced white Onion.
- Enough water to cover the beans.
- Salt & pepper, to taste
- 1/3 Cup.Of Light brown sugar.
DIRECTIONS:
Step1: The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
Step2: In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
Step3: After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
Step4: Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
Step5: Following that, I removed the ham shanks or hocks, taking out all of the beef.
Step6: Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
Step7: I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
Step8: And to conclude, I preferred to pour some into individual bowls for serving!