𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 π‡π€πŒ π‡πŽπ‚πŠ π’πŽπ”π

Ingredients:

1 pound dried white beans (such as navy, cannellini, or great northern beans)

2 smoked ham hocks

1 large onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

8 cups chicken or vegetable broth (or water)

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon smoked paprika (optional, for extra smokiness)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

1 tablespoon apple cider vinegar or lemon juice (optional, for a hint of acidity)

Instructions:

1. Prepare the Beans:

Soak the Beans: Rinse the dried beans under cold water. Place them in a large bowl and cover with water. Let soak overnight, then drain and rinse. (Alternatively, use the quick-soak method by boiling the beans for 1-2 minutes, then removing them from the heat and letting them soak for 1 hour before draining and rinsing.)

2. Cook the Soup:

SautΓ© the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add Ham Hocks and Seasonings: Place the smoked ham hocks into the pot with the sautΓ©ed vegetables. Add the soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using). Pour in the broth, ensuring the ingredients are covered. Bring to a boil.

Simmer the Soup: Reduce the heat to low, cover, and simmer the soup for about 2-3 hours, or until the beans are tender and the ham hocks are falling apart. Stir occasionally and add more broth or water if needed to keep everything submerged.

3. Finish the Soup:

Shred the Ham: Once the ham hocks are tender, remove them from the pot. Discard the bones and any excess fat. Shred the meat and return it to the soup.

Season the Soup: Taste the soup and season with salt and pepper. Add a splash of apple cider vinegar or lemon juice for a bright finish, if desired.

4. Serve:

Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.

Tips:

Thicker Soup: For a thicker soup, mash some of the beans against the side of the pot with a spoon or blend a portion of the soup and stir it back in.

Storage: This soup stores well and tastes even better the next day. Keep leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.

This Bean and Ham Hock Soup is a warm and comforting meal that’s sure to satisfy on a chilly day. Enjoy!

Here’s an approximate nutritional breakdown for a serving of the Bean and Ham Hock Soup based on the recipe provided. The recipe makes about 6 servings:

Nutritional Info (per serving):

  • Calories: ~300-350 kcal
  • Protein: ~20-25g
  • Fat: ~8-12g
  • Carbohydrates: ~40-45g
    • Fiber: ~10-12g
    • Sugar: ~5g
  • Sodium: ~600-900mg (can vary depending on the broth used and added salt)
  • Cholesterol: ~30-50mg

Notes:

  • The exact calorie count and nutritional info may vary based on the specific brands and ingredients you use, especially the broth and ham hocks.
  • For lower sodium, you can opt for low-sodium broth.
  • If you prefer fewer carbs, you could use fewer beans or swap some for a lower-carb option.

This soup is a hearty, high-protein, and fiber-rich meal. Perfect for a filling and comforting dish!