There’s nothing quite like coming home to a bowl of hearty Bean Soup after a long, chilly day. This dish is both easy to prepare and budget-friendly, making it an excellent choice for weeknight dinners. The combination of tender beans, flavorful vegetables, and smoky ham hock will warm your soul and satisfy your hunger.
Why You’ll Love This Recipe
- Budget-Friendly: Dried navy beans and a ham hock are affordable yet flavorful ingredients that stretch to feed a crowd.
- Comforting and Hearty: Perfect for cold days, this soup is filling and packed with protein and fiber.
- Slow-Simmered Goodness: The longer cooking time allows the flavors to meld beautifully, resulting in a rich, satisfying broth.
Ingredients:
- 1 pound dried navy beans
- 1 ham hock (or ham bone)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley for garnish (optional)
How to Make Hearty Bean Soup
Step 1: Prepare the Beans
- Rinse the dried navy beans under cold water, checking for any debris or small stones.
- Place the beans in a large bowl, cover with water, and soak them overnight.
- Drain and rinse the beans once they’ve soaked and are ready to use.
Step 2: Sauté the Vegetables
- In a large soup pot, heat a small amount of oil over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
Step 3: Add Ham Hock and Beans
- Place the ham hock into the pot with the sautéed vegetables.
- Add the drained navy beans on top.
Step 4: Add Broth and Seasonings
- Pour in the chicken or vegetable broth, ensuring the beans and ham hock are fully submerged.
- Add the bay leaf and dried thyme, then stir everything together.
- Season lightly with salt and pepper, but be cautious as the ham hock will naturally add some saltiness.
Step 5: Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Let the soup simmer for 2 to 2.5 hours, stirring occasionally. You’ll know it’s ready when the beans are tender and the meat on the ham hock is falling off the bone.
Step 6: Shred the Ham Hock
- Once the ham hock is tender, carefully remove it from the pot and allow it to cool slightly.
- Shred the meat, discarding any bones, skin, or fat, and return the shredded ham to the soup.
Step 7: Adjust the Seasonings
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Don’t forget to remove the bay leaf before serving!
Step 8: Serve and Enjoy
- Ladle the Bean Soup into bowls and garnish with chopped fresh parsley, if desired.
- Serve the soup hot with crusty bread for dipping.
Tips and Variations
- Use a Ham Bone: If you don’t have a ham hock, a leftover ham bone will work just as well to infuse the broth with flavor.
- Vegetarian Option: Skip the ham hock and use vegetable broth for a vegetarian version. You can add smoked paprika to mimic the smoky flavor.
- Freeze Leftovers: This soup freezes beautifully. Store in an airtight container and freeze for up to 3 months.
Perfect Pairings
This soup pairs wonderfully with simple sides like:
- Crusty artisan bread or cornbread
- Side salad with a tangy vinaigrette
- A glass of Chardonnay or Pinot Noir
Cozy Up with a Bowl of Hearty Bean Soup Today
On your next chilly evening, make this delicious Bean Soup with ham hock. Its heartiness, rich flavors, and comforting warmth will make it a family favorite. Grab your ingredients and start cooking!