Bean soup with ham hock
Bean soup with smoked ham hock is a traditional recipe that evokes family memories and lavish meals. This soup is not only nourishing but also full of flavor, thanks to the combination of beans and smoked ham hock that adds an unmistakable taste. Perfect for chilly days, bean soup is a dish that warms the soul and has remarkable nutritional benefits. Let's get to work and discover together how to prepare this delight!
Total preparation time: 2 hours
Number of servings: 6-8
Ingredients
- 1 smoked ham hock (about 1 kg)
- 300 g dried beans (preferably red)
- 1 large carrot
- 1 large onion
- 1 parsnip
- Pepper to taste
- 2 tablespoons fresh or dried tarragon leaves
- 3 cloves of garlic
- 1 teaspoon dried dill (optional)
Roux:
- 2 tablespoons oil
- 1 tablespoon flour
- 1 tablespoon sweet paprika
- 150 ml tomato paste
Nutritional information
Bean soup with smoked ham hock is rich in protein, fiber, and vitamins, with an average caloric content of about 250-300 calories per serving. Beans are an excellent source of complex carbohydrates and help maintain healthy digestion. The smoked ham hock adds protein and a distinct flavor, but it's also important to be mindful of salt intake.
Preparation instructions
1. Preparing the beans: Start by soaking the dried beans in cold water overnight. This will help reduce cooking time and make the beans easier to digest. The next day, drain the beans and rinse them under cold running water.
2. Boiling the beans: Place the beans in a large pot, add fresh water, and bring to a boil. Let them boil for 10 minutes, then discard the water and repeat the process. This step is essential for removing any impurities and reducing intestinal gas.
3. Preparing the ham hock: In another pot, place the smoked ham hock cut in half and add water. Boil it for about 40 minutes. The ham hock will release a delicious aroma into the soup, enriching the flavor of the bean soup.
4. Combining the ingredients: Once the ham hock is cooked, add it to the nearly cooked beans. Let everything simmer together for 20 minutes. Check if the beans and ham hock are cooked; the meat should be tender and easily pull away from the bone.
5. Adding the vegetables: Skim off any foam from the surface and add the carrot, onion, and parsnip, all diced into small cubes. These vegetables will add sweetness and texture to the soup.
6. Preparing the roux: In a pan, heat the oil, add the flour and sweet paprika, stirring constantly to achieve a smooth mixture. After a few minutes, add the tomato paste and a little water from the bean soup. Mix well and pour the mixture into the pot with the soup.
7. Finalizing the dish: Stir well and let the soup simmer on low heat for a few minutes. Add the chopped tarragon leaves and the crushed garlic. If desired, you can also add dried dill for extra flavor.
8. Serving: The soup is served hot, garnished with fresh tarragon or lovage leaves, depending on your preference. It is delicious alongside a slice of homemade bread or polenta.
Useful tips
- Choosing the beans: Red beans are the most suitable for this recipe, but you can also experiment with other types of beans, such as white or black.
- Vegetarian option: If you want a vegetarian version, you can replace the ham hock with a smoked soy product or mushrooms, keeping the other ingredients the same.
- Serving: Bean soup is even better the next day when the flavors have had time to meld. You can reheat it and serve it with a pickled salad for added freshness.
Frequently asked questions
- Can I use canned beans? It is recommended to use dried beans for a better texture and more intense flavor. If you decide to use canned beans, make sure to rinse them well to remove excess salt.
- How long can I keep the bean soup? The soup can be stored in the refrigerator for 3-4 days. It can also be frozen, but it may slightly change texture upon thawing.
- What drinks pair well with bean soup? Bean soup pairs excellently with a pale beer or a dry white wine. Additionally, a herbal tea can be a pleasant choice.
Bean soup with smoked ham hock is a simple yet characterful recipe that blends tradition with the comfort of a family meal. Don’t hesitate to add your personal touch and explore different variations of this recipe, becoming part of its story! Enjoy your meal!
Ingredients: 1 smoked ham hock, 300 g dried red beans, 1 carrot, 1 onion, 1 parsnip, pepper, 2 tbsp tarragon leaves, 3 cloves of garlic, 1 tsp dried dill (optional). For the roux: 2 tbsp oil, 1 tbsp flour, 1 tbsp sweet paprika, 150 ml broth.
