Filling Ham and Bean Hock Soup
Unquestionably, a warm bowl of soup has a reassuring quality, particularly when it’s loaded with filling ingredients that emit a welcoming aroma throughout your kitchen. Those who value rustic, home-cooked meals that have been handed down through the years have a particular place in their hearts for Bean and Ham Hock Soup, one of the numerous traditional soup recipes.
Rich, savory tastes and simplicity are celebrated in this soup. It mixes the delicate, smokey richness of ham hocks with the unassuming white bean, a pantry staple prized for its creamy texture and flavor-absorbing capacity. When combined, they provide a dish that is both filling and nourishing, which makes it the ideal option for cold nights when you need something to warm you from the inside out.
Bean and Ham Hock Soup’s history dates back to a time when households had to make the most of inexpensive, basic materials. The ham hocks, which are frequently regarded as a poorer cut, give the soup a smokey depth of flavor that is absolutely outstanding, while the beans provide a substantial base. These components work together to produce a protein-dense dish that can easily serve a large group of people in addition to a rich, tasty broth.
Ingredients:
1 lb dried white beans (navy, cannellini, or great northern).
2 smoked ham hocks.
1 large onion, diced.
2 carrots, peeled and diced.
2 celery stalks, diced.
4 cloves garlic, minced.
8 cups chicken or vegetable broth (or water).
1 bay leaf.
1 tsp dried thyme.
1 tsp dried parsley.
1/2 tsp smoked paprika (optional).
Salt and freshly ground black pepper, to taste.
1/4 cup fresh parsley, chopped (for garnish).
1 tbsp apple cider vinegar or lemon juice (optional).
