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As the chill of winter sets in, there’s nothing quite like a steaming bowl of soup to warm the soul and comfort the body. Our White Bean and Ham Hock Soup is just that—a hearty and delicious classic that brings together the rich flavors of white beans, tender pork shanks, and a medley of aromatic vegetables. This recipe is a family favorite, perfect for those cozy nights in.
Why You’ll Love This Recipe
There’s something magical about soup that gets better with time, and this White Bean and Ham Hock Soup is no exception. As the flavors meld together, the soup transforms into a rich and satisfying stew-like dish. It’s the perfect comfort food for cold days and can be enjoyed throughout the week as the flavors continue to develop.
Kitchen Equipment You’ll Need
- Large pot or Dutch oven
- Small skillet
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 pound or 2 1/2 cups of dry white beans (Cannellini or Great Northern)
- 2 liters of water
- 2 to 3 pounds of pork shanks or smoked ham
- 2 teaspoons of Herbes de Provence or Italian seasoning
- 1 tablespoon of extra virgin olive oil
- 1 cup diced onions (about 1 small onion)
- 1 cup chopped celery (about 2-3 ribs)
- 2/3 cup chopped carrots (about 1 medium carrot)
- 2-3 cloves of garlic, chopped
- Tabasco Sauce
- Salt and pepper
- Fresh parsley, for garnish
Step-by-Step Instructions
- Soak the dried beans: Fill a pan large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans, and soak for about 2 hours. Drain the water.
- Prepare the ham broth: While the beans are soaking, place the pork shanks in a large separate saucepan and cover with 2 liters of water. Add herbes de Provence or Italian seasoning. Heat over high heat until the water starts to simmer, then lower the heat, partially cover, and maintain the heat for about an hour.
- Sauté the onions: Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the chopped garlic and cook for another minute.
- Add vegetables and beans to ham broth: Once the shanks have simmered for an hour, add the drained and soaked beans, sautéed onions, garlic, celery, and carrots to the ham broth. Cook for about 40 minutes more, uncovered, until the vegetables are tender and the ham meat comes off the bone easily. Remove the ham bones from the soup, shred the meat, and return it to the soup. Discard the bones.
- Season to taste: Add a few drops of Tabasco and season with salt and pepper to taste. Serve the soup with a sprinkle of chopped fresh parsley.
Tips for Success
- For a thicker soup, mash some of the beans against the side of the pot.
- If you prefer a milder soup, adjust the amount of Tabasco to your liking.
Additional Tips and Variations
- Try adding other vegetables like potatoes or kale for extra nutrition.
- Use smoked paprika for a smoky depth of flavor.
Nutritional Highlights (Per Serving)
- Calories: 250
- Protein: 18g
- Carbohydrates: 30g
- Fat: 8g
Frequently Asked Questions (FAQ)
Can I use canned beans instead of dried? Yes, you can use canned beans. Just be sure to rinse them well and adjust the cooking time as they will not need as long to cook.
How long does this soup keep? This soup can be stored in the refrigerator for up to 5 days and often tastes better the next day.
Conclusion
There’s nothing like a warm bowl of White Bean and Ham Hock Soup to make you feel cozy and content. Whether you’re making it for a family gathering or preparing meals for the week, this recipe is sure to become a staple in your kitchen. Give it a try and let us know how it turns out for you! Don’t forget to share your experience and any creative twists you’ve added.
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