White Bean and Ham Hock Soup: A Hearty Classic with Timeless Flavor
When the weather turns cold and you’re in the mood for something that warms you from the inside out, there’s nothing quite like a bowl of homemade soup. One such comforting classic is White Bean and Ham Hock Soup—a dish that combines the earthiness of tender white beans with the rich, smoky flavors of ham hocks. This recipe is a perfect blend of simplicity and satisfaction, making it an ideal choice for a cozy family dinner or a hearty meal prep option.
Ingredients
- 1 package dried Northern beans (16 ounces)
- 3 to 4 meaty ham hocks or ham bones
- 1 small white onion, diced
- Enough water to cover the beans
- Salt and pepper to taste
- 1/3 cup light brown sugar
Directions
- Preparing the Beans:
- Begin by sorting through the dried Northern beans to remove any pebbles or debris. Rinse them thoroughly under cold water to ensure they are clean.
- Setting Up the Crockpot:
- Place the rinsed beans into the crockpot. Add the diced onion, along with salt and pepper to taste. For the ham hocks or ham bones, chop them into large chunks and add them to the pot. The meaty chunks will infuse the soup with deep, savory flavors as they cook.
- Adding Water:
- Pour enough water into the crockpot to cover the beans by about 2 inches. This typically amounts to approximately 6 to 8 cups of water. This ensures that the beans have enough liquid to cook and absorb the flavors of the ham.
- Cooking the Soup:
- Cover the crockpot and cook on high heat for about 2 hours. After this initial period, reduce the heat to low and continue cooking for an additional 4 to 5 hours, or until the beans are tender. The long cooking time allows the flavors to meld together and the beans to become soft and creamy.
- Finishing Touches:
- Once the beans are tender, carefully remove the ham hocks or bones from the crockpot. Strip the meat off the bones and discard any fat or gristle. Return the meat to the soup. At this point, add the light brown sugar, which adds a subtle sweetness that balances the savory flavors of the ham.
- Adjusting Consistency:
- Depending on the thickness of the soup, you might want to drain about 1 cup of the liquid before adding the brown sugar. Stir everything gently to combine, ensuring the brown sugar is fully incorporated.
- Serving:
- Ladle the soup into individual bowls and serve hot. This soup pairs wonderfully with a side of crusty bread or a fresh green salad.
Tips for a Perfect Soup
- Soaking the Beans: If you have time, soaking the beans overnight can help them cook more evenly and reduce the cooking time. If you’re short on time, you can skip this step, but be sure to rinse the beans thoroughly.
- Adding Vegetables: For additional flavor and nutrition, consider adding vegetables like carrots, celery, or garlic at the beginning of cooking. These can be diced and sautéed before adding them to the crockpot.
- Seasoning: Adjust the seasoning according to your taste. A pinch of thyme or bay leaves added during cooking can enhance the depth of flavor. Be cautious with salt, especially if using ham hocks that are already salty.
- Thickening the Soup: If you prefer a thicker consistency, you can mash some of the beans with a spoon or use an immersion blender to blend a portion of the soup. This will give the soup a creamier texture without the need for added cream.
- Leftovers: This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Just make sure to cool it completely before freezing.
This White Bean and Ham Hock Soup is a true testament to the art of slow cooking. With its rich flavors and hearty texture, it’s sure to become a favorite in your recipe repertoire. Enjoy the warmth and comfort of this classic dish—perfect for sharing with loved ones or savoring on a chilly evening.
