Bean soup with ham hock
Bean soup with smoked ham hock, parsley, and green onion is a traditional dish that combines the rich taste of meat with the unmistakable aroma of vegetables. This comforting recipe is perfect for cool days, offering not only a hint of nostalgia but also a hearty and filling meal. Whether you enjoy it for lunch or dinner, this soup is an excellent choice due to its simplicity of preparation and exceptional flavor.
Preparation time: 15 minutes
Cooking time: 40 minutes (in a pressure cooker)
Total: 55 minutes
Servings: 6
Ingredients
- 250 g dried red beans
- 1/2 smoked pork hock
- 2 carrots (not too large)
- 1 parsley root
- 1 bunch of fresh parsley
- 1 large white onion
- 1 clove of garlic
- Green onions (for serving)
- 200 g sour cream (for serving)
- Dried basil
- 3 bay leaves
- Marjoram
- Sea salt
- Freshly ground black pepper
- Lemon juice
Preparing the bean soup
1. Preparing the ingredients
Start by cleaning and rinsing the red beans. It is recommended to soak them in cold water for 4-6 hours, but if you are short on time, you can skip this step. Rinse the ham hock under cold running water, removing any impurities.
2. Chopping the vegetables
Peel the carrots and parsley root. Cut the carrots into rounds and the parsley root into small cubes. You can leave the onion whole, removing only the outer skin. This will make it easier to remove from the soup after boiling.
3. Cooking in the pressure cooker
Place the ham hock, beans, carrots, parsley root, and onion in the pressure cooker. Add 3-4 liters of water, depending on how much soup you want to make. Add the bay leaves and close the lid. Cook for 40 minutes. If you are using a regular pot, the cooking time will be much longer, possibly between 1.5 and 2 hours, so make sure to check the consistency of the beans and meat.
4. Finishing the soup
After the cooking time has expired, carefully open the pressure cooker. Remove the ham hock onto a platter and remove the bone and skin, leaving only the meat. Also, remove the onion from the soup.
5. Seasoning
If you used a homemade ham hock, you may need to remove the fat from the top of the soup. Taste the soup and add salt, pepper, basil, and marjoram to your liking. Add the minced garlic and lemon juice, mixing well.
6. Serving
In a serving bowl, place sour cream and gradually add soup while constantly stirring to achieve a homogeneous mixture. Pour the soup into bowls and sprinkle with chopped fresh parsley. You can serve the soup with green onions and toasted bread for added flavor.
Serving suggestions and variations
To add a personal touch, you can try adding a few slices of hot pepper for those who love a spicy taste. Additionally, if you like to diversify, you can also add some slices of potatoes during boiling.
If you have leftover fresh parsley, don’t throw it away! You can freeze it for future use, keeping it just as fresh and aromatic.
Nutritional benefits
This soup is not only delicious but also nutritious. Beans are an excellent source of plant-based protein, fiber, and minerals, while the pork hock adds flavor and iron. Parsley provides a good dose of vitamins, and garlic is known for its antioxidant properties.
Frequently asked questions
- Can I use canned beans?
Yes, but it is recommended to rinse them well to remove salt and preservatives.
- How can I reduce cooking time?
Using a pressure cooker will save you time and yield a tastier soup.
- Can I replace the ham hock with another type of meat?
Of course, you can use chicken or turkey, but the taste will be different.
Bean soup with smoked ham hock is more than just a recipe; it is an invitation to the table, an experience that will warm your soul. So gather your family or friends and enjoy this delight that combines tradition with authentic flavor!
Ingredients: dried red beans 1/2 smoked pork hock 2 carrots {not too large} 1 parsley root 1 bunch of fresh parsley 1 large white onion 1 clove of garlic green onion 1 bay leaf, marjoram sea salt, freshly ground black pepper lemon
Tags: onion smoked ham soup bean recipe
