Bean soup with ham hock in bread

Bean soup with ham hock in bread: A traditional recipe with a modern twist

Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Servings: 4-6 servings

Bean soup with ham hock is a dish that reminds us of beautiful moments spent with family, with rich meals and unique flavors. This recipe not only offers a taste full of tradition but also adds an innovative element by serving the soup in a bread bowl. This presentation transforms a classic dish into a memorable culinary experience.

Ingredients

For the soup:
- 400 grams of red beans
- 1 smoked ham hock (approximately 600-800 grams)
- 1 large carrot
- 2 small onions
- 1/2 red bell pepper
- 2 tablespoons of root vegetable mix (parsley, celery, parsnip) from a jar
- 300 grams of peeled tomatoes (canned, diced)
- 100 ml of tomato juice
- 1 sprig of thyme
- 1 bay leaf
- 1 clove of garlic
- Fresh herbs (lovage, parsley, celery, to taste)

For the bread:
- 500 grams of flour (preferably organic)
- 250 ml of warm water
- 25 grams of fresh yeast
- 1 tablespoon of olive oil
- Salt (approximately 1 teaspoon)

Preparation

Step 1: Preparing the ingredients

1. Start by cleaning and chopping the vegetables: The carrot, onion, and red bell pepper should be finely chopped. These will add sweetness and flavor to the soup.

2. Beans: Ideally, soak the beans in cold water a few hours beforehand, but if you're in a hurry, you can boil them for 25 minutes and discard the first water. This step helps reduce cooking time and removes substances that can cause gastric discomfort.

Step 2: Cooking the soup

3. Boil the ham hock: In a large pot, place the ham hock cut into 2-3 pieces, add the beans, chopped vegetables, thyme sprig, bay leaf, and the jarred root vegetables. Cover with cold water and let it boil.

4. Add salt: Be careful with the salt, as the ham hock is already salty. Start with a small amount that you can adjust later.

5. Pressure cooking: Put the pot under pressure and cook for 45 minutes. After the pot has cooled, open it and add the tomato juice and crushed garlic clove. Let it simmer for a few minutes to blend the flavors.

6. Adjust the seasonings: Taste the soup and add salt and pepper to taste. Sprinkle a little dried thyme for extra flavor.

7. Finalizing: Cover the pot and let the soup rest for a few minutes, allowing the flavors to meld together.

Step 3: Preparing the bread

8. Preparing the dough: In a large bowl, combine the flour with the salt. Dissolve the yeast in warm water and add it to the flour along with the olive oil. Mix until you obtain a homogeneous dough.

9. Kneading: Knead the dough for about 10 minutes or until it becomes elastic and smooth. Cover it with a clean towel and let it rise for 30 minutes in a warm place until it doubles in volume.

10. Shaping the bread: Once the dough has risen, roll it out on a floured surface, forming a thick disc about 3-4 cm thick.

11. Baking the bread: Use two heat-resistant bowls, turn them upside down, and grease them with oil. Place the dough like a dome over the bowls. Brush with an egg yolk for a golden crust. Bake in a preheated oven at 220 degrees Celsius for 25-30 minutes, placing a tray of water under the bread tray to achieve a crispy crust.

12. Cooling: After baking, let the bread cool slightly before turning it over and removing the bowls from inside.

Serving

When the soup is ready, carefully pour it into the bread bowl. Sprinkle finely chopped herbs on top and serve alongside sour cream and pickled onions with a little salt and vinegar. This combination will provide a pleasant contrast between the rich flavors of the soup and the freshness of the onion.

Practical tips

- Beans: If you have time, let the beans soak overnight. This will reduce cooking time and make the beans easier to digest.
- Ham hock: You can use smoked or unsmoked ham hock, depending on your preference; both options offer a delicious flavor.
- Variations: You can also add other vegetables, such as celery or turnips, to enhance the soup's flavor. Additionally, you can use chicken or beef instead of the ham hock.
- Serving: This soup pairs perfectly with a refreshing drink, such as white wine or homemade lemonade.

Nutritional benefits

Bean soup is rich in plant proteins, fiber, and vitamins. The beans contribute to digestive health, while the ham hock provides essential proteins and minerals. This recipe is not only tasty but also nutritious, perfect for chilly days.

Conclusion

Bean soup with ham hock in bread is a recipe that blends tradition with innovation, offering not just a delicious dish but also a unique culinary experience. Don't hesitate to try this recipe at home and enjoy the flavors and textures that will remind you of family meals. So, let your imagination run wild and enjoy cooking!

 Ingredients: For the soup we need: 400 grams of red beans, a smoked ham hock, a carrot, 2 small onions, half a red bell pepper, 2 tablespoons of mixed root vegetables from a jar I prepared (parsnip, celery, root parsley), a 300-gram can of peeled diced tomatoes, 100 ml of tomato juice, a sprig of thyme, a bay leaf, a clove of garlic, finely chopped fresh herbs (lovage, parsley, celery depending on preferences). For the bread, I made 2 plates of bread, we need 500 grams of flour (I used organic), 250 ml of water, 25 grams of fresh yeast, a tablespoon of olive oil, salt.