White Bean and Ham Hock Soup Recipe
When the chill of the season sets in, there’s nothing quite like a hearty bowl of White Bean and Ham Hock Soup to keep you warm and satisfied. This classic dish combines the rich flavors of smoked pork with tender white beans and aromatic vegetables, making it a comforting meal that’s perfect for cold weather. Over time, this soup only gets better, making it ideal for enjoying leftovers throughout the week.
This White Bean and Ham Hock Soup is not only a satisfying meal but also a testament to the simplicity and richness of traditional cooking. Enjoy the comforting embrace of each spoonful during the cold months or anytime you need a warming, nutritious meal.
Preparation Time: Overnight soaking + 20 minutes
Cooking Time: 2.5 hours
Servings: 6-8
Ingredients:
- 1 pound dried Great Northern beans
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, peeled and chopped
- 7 cups high-quality chicken or turkey broth
- 1 smoked pork hock
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
Directions:
- Prepare the Beans:
- Rinse and sort the beans to remove any debris. Soak the beans overnight in plenty of cold water. For a quicker soak, cover the sorted beans with 2 inches of water in a large pot. Bring to a boil, then turn off the heat, cover, and let stand for 1 hour.
- Cook the Vegetables:
- In a large saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the chopped onion and garlic with a pinch of salt. Sauté until the onions are soft and translucent, about 5 minutes.
- Start the Soup:
- Drain and rinse the soaked beans. Add them to the pot along with the chicken or turkey broth, smoked pork hock, salt, and pepper. Bring the mixture to a boil over high heat, then reduce to a simmer, cover, and cook for 30 minutes.
- Continue Cooking:
- Add the oregano and parsley to the pot. Continue to simmer the soup, uncovered, for an additional 1.5 to 2 hours, or until the beans are tender and the soup has thickened slightly.
- Finish the Soup:
- Remove the pork hock from the pot. Detach the meat from the bone, chop it, and stir it back into the soup. Adjust the seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and serve warm. This dish is perfect on its own or accompanied by crusty bread for dipping.
Chef’s Notes:
- The longer this soup sits, the more the flavors develop and meld together, making it even more delicious the next day.
- If you prefer a meatier soup, consider adding extra diced ham during the last 30 minutes of cooking.