You can also substitute a ham bone or smoked ham hock. You can use white beans such as great northern, navy, cannellini, etc. You can also add other veggies of your choice (e.g., broccoli, cauliflower) or omit others (e.g., kale). You can either keep it brothy or you can puree a cup or two at the end for a thicker, creamier texture – whichever you prefer. You have a lot of options with this bean and ham soup.
It was a family hit and even my kids asked for seconds! This hearty soup includes protein-rich ham and beans with fiber- and nutrient-dense veggies for a one-pot complete meal. This Ham and Bean Soup recipe is a great way to use up leftovers (such as an Easter or Christmas ham) along with a variety of seasonal vegetables. And with many soups you can use whatever veggies/beans/grains/pasta you happen to have on hand. One of the things I love about them is that they’re the perfect vehicle for packing in a bunch of healthy ingredients, including an endless variety of vegetables. Whether thick and creamy or thin and brothy, I love them all. Soups and stews are among my most favorite types of meals. I’ve teamed up with Aneto to bring you this post.
Bean soup recipe with ham bone full#
I hope you agree.This Ham and Bean Soup is hearty, full of flavor and packed with nutrient-rich ingredients! Its flavor is even better the next day, making it perfect for leftovers. One that I would be happy to serve to family and friends at any time. (They aren’t huge bean fans.) For me, this was a near-perfect finish to a long, cold day. My wife agreed, though the kids found it to be a little much. This was a perfect dish for a freezing cold winter evening. I think you’ll find that you have something special on your hands. If you’ve never tried them, never seen them or even if you have never heard of them you have to see if you can find some and make a batch of this soup, greens, or just toss them in a stew pot for a pork stock like you have never imagined before. I’m a southern boy, and I love me some hocks. Because they are comfort food, soul food and love, all in one place at one time. I buy them because they remind me of home. All of those things tie deeply into my family history, but none of them are the reason I buy smoked hocks when I see them. Hocks are inexpensive, overlooked and come from very humble beginnings. If bacon is a gateway protein, then hocks are where the gateway leads. They are chock-full of collagen and connective tissues, which not only changes the flavor, but deepens and concentrates the very nature of everything done with them. Though made in the same process, ham hocks are meatier than bacon. (They will last nearly indefinitely in the freezer if packaged properly.) Hocks are salt cured and smoked, which gives them an incredibly long shelf life.
It is a subsistence food generally overlooked by most cooks, which tends to make it an ideal choice for low cost cooking.Īs for flavor, a smoked hock is cured in much the same way bacon is. In Southern cooking derived from areas hit hard by constantly poor times or from the dust-bowl era, the meat is separated from the hock and added back to the dish before serving. In my case, I got four hocks for just under four dollars and made enough soup to feed a family of five with leftovers for the next day. Hocks are generally sold in packages of two to four. Most cooks use hocks in the same way that they would use soup bones, cooking them with vegetables or beans to add flavor and then removing the hock before serving.
Bean soup recipe with ham bone skin#
A hock is mostly connective tissue, fatty skin and, in the cases of the larger examples, a bit of extremely tough meat. While both of the latter give a lot of flavor to a dish (just ask the French about butter), the smoky, salty, purely porcine assault of flavors from a good smoked ham hock is absolutely beyond compare.įor those who have never used a ham hock, it is basically a pig’s ankle joint.
Very few things can bring joy to the heart of a Southern cook, even one who happens to live in Alaska, like the words “Smoked Ham Hocks.” When making a braised dish or a stew, even bacon and butter can’t hold a candle to a good hock.
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