Smoked ham hock bean soup
Dried bean soup with smoked ham hock - a comforting delight for cool days!
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 6-8
Dried bean soup with smoked ham hock is a traditional recipe that brings a touch of warmth and comfort to every bowl. This soup is not only tasty but also nutritious, being rich in protein and fiber thanks to the beans. The smoked ham hock adds a deep flavor and unmistakable taste, making this recipe a perfect meal for family or friends. Let's start the culinary adventure!
Ingredients:
- 1 medium smoked ham hock
- 500-600 g dried beans
- 1 onion
- 3 cloves of garlic
- 4 carrots
- 1 parsley root
- 2 bell peppers (one green and one red)
- 1 small celery
- a bit of leek
- 2 large potatoes
- 1 smoked sausage
- salt, white pepper
- bay leaves
- chili
- 1 tablespoon of vinegar
- olive oil
Preparation:
1. Soak the beans: Start by soaking the beans in cold water the night before. This is an essential step as soaking helps reduce cooking time and improves the digestibility of the beans.
2. Boil the beans and ham hock: The next day, rinse the beans and place them in a pressure cooker (or a regular pot if you don’t have one). Add the smoked ham hock. Cover with water and boil for 30-40 minutes. Once the time is up, turn off the heat and let the pot sit for 20 minutes. This step allows the steam to escape gradually, making it safer to open the pot.
3. Prepare the vegetables: In another pot, start preparing the vegetables. Peel and wash the onion, leek, carrots, bell pepper, and parsley root. Cut them into cubes so they cook evenly. Add a bit of olive oil to a pot and sauté the onion and leek over medium heat, stirring occasionally. Then, add the bell pepper and carrots, allowing the vegetables to sauté nicely for a few minutes.
4. Add the sausages: After the vegetables have sautéed, cut the smoked sausage into cubes and add it to the pot. Mix well to combine the flavors.
5. Combine the ingredients: Take the boiled beans and ham hock and add them to the pot with the vegetables. Fill with warm water to cover everything. Use the water in which the beans boiled for extra flavor, but remember to save a little for thickening the soup later.
6. Boil the soup: Let the soup simmer, and after a few minutes, add the diced potatoes. Continue boiling for another 10 minutes. This step is essential for all the ingredients to blend harmoniously and reveal the flavors.
7. Debone the ham hock: In the meantime, debone the ham hock and cut the meat into suitable pieces. Add it to the soup, mixing well to distribute the meat evenly.
8. Finalizing the soup: Finally, season the soup with salt, white pepper, freshly crushed garlic, a bit of chili in vinegar, and a tablespoon of pickling vinegar. If you prefer a thicker soup, you can use a blender to puree some of the remaining beans with the cooking liquid, then add it back to the pot.
9. Serving: Let the soup simmer for a few more minutes, then turn off the heat. Serve the soup hot, with pickled chili on the side. It’s delicious to drizzle a bit of olive oil on top for an extra flavor boost.
Useful tips:
- Variations: You can also add other vegetables, such as zucchini or broccoli, to enrich the soup. Additionally, if you like more intense flavors, you can add some spices like cumin or smoked paprika.
- Storage: The soup keeps well in the fridge for 3-4 days, and the flavor gets even better the next day when the flavors have had time to meld.
- Serving: This soup pairs perfectly with a slice of toasted homemade bread or warm polenta for a complete meal.
Nutritional benefits:
This soup is an excellent source of plant-based protein thanks to the beans, while the smoked ham hock provides a good dose of iron and B vitamins. Additionally, the vegetables add fiber, vitamins, and essential minerals for a healthy diet.
Frequently asked questions:
- Is it necessary to soak the beans? Yes, this step is essential to reduce cooking time and facilitate digestion.
- Can it be made without meat? Absolutely! You can make a vegetarian version by omitting the ham hock and sausage, and the soup will be just as tasty with additional vegetables.
- What drinks can be paired with this soup? A refreshing drink, such as herbal tea or natural tomato juice, perfectly complements the meal.
Dried bean soup with smoked ham hock is a recipe that will not only warm your soul but will also bring back beautiful childhood memories when the aroma of freshly cooked soup filled the house. Prepare it with love, share it with your loved ones, and enjoy every spoonful!
Ingredients: 1 medium smoked ham hock, 500-600g dried beans, 1 onion, 3 cloves of garlic, 4 carrots, 1 parsley root, 2 bell peppers (green, red), celery, a little leek, 2 large potatoes, 1 smoked sausage, salt, pepper, bay leaf, hot pepper, 1 tablespoon vinegar, olive oil
