Bean and Ham Hock Soup
Craving a hearty and comforting soup that’s packed with flavor? Look no further than this Bean and Ham Hock Soup recipe! It’s the perfect dish to warm you up on a chilly day.
Ingredients:
- 1 lb dried navy beans
- 1 ham hock
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- Salt and pepper to taste
- 1 bay leaf
Instructions:
- Rinse the dried navy beans and place them in a large pot with enough water to cover them. Let them soak overnight.
- Drain and rinse the beans, then return them to the pot. Add the ham hock, diced onion, carrots, celery, garlic, chicken broth, salt, pepper, and bay leaf.
- Bring the soup to a boil, then reduce heat and let it simmer for about 2 hours, or until the beans are tender.
- Remove the ham hock from the soup, shred the meat, and return it to the pot.
- Serve hot and enjoy!
Nutrition Information:
Calories: 250
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 800mg
Total Carbohydrates: 32g
Dietary Fiber: 10g
Protein: 18g
Popular questions:
- Question: Can I use a different type of bean in this soup?
- Question: Can I make this soup in a slow cooker?
- Question: Can I freeze this soup for later?
Answer: Yes, you can use other beans like pinto or kidney beans as a substitute.
Answer: Yes, you can cook this soup in a slow cooker on low for 6-8 hours.
Answer: Yes, this soup freezes well. Just let it cool completely before transferring to a freezer-safe container.
Helpful tips:
- For extra flavor, add a dash of Worcestershire sauce or a splash of balsamic vinegar to the soup.
- Serve the soup with a side of crusty bread or cornbread for a complete meal.
- Add some chopped fresh herbs like parsley or thyme before serving for a pop of color and freshness.
Expert Secrets:
- For a smokier flavor, use smoked ham hocks instead of regular ones.
- Try adding a splash of hot sauce or a pinch of red pepper flakes for some heat.