Well here’s another one I made using what’s on hand at the house without venturing outside. Thank goodness carrots and celery last a long time in the fridge. The wife and I could get 4 nights out of this.
Ham and Bean Soup
1 ham hock
5 carrots, sliced
4 stalks of celery, plus a few leaves sliced
1 large red onion, diced
4 garlic cloves, minced
1lb. dry white beans soaked overnight (I used cannelli)
2qts chicken stock
4 cups of water + bouillon ( I added this so I had enough liquid to cover the ham.
Seasoning: black pepper, thyme, dried parsley and 2 bay leaves.
I pulled a ham hock out of the freezer earlier in the week to thaw. The ones I get are pretty meaty. If you get one that doesn’t have much meat, add leftover ham. That’s a big bowl too.
Heat up some bacon grease in a large soup pot and add the diced onions, carrot and celery. Cook over medium high heat until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook 1-2 minutes longer.
Next, add the ham hock, liquid, beans and seasonings. Bring to a boil and then reduce heat to a simmer.
I used an extra 4 cups of water and “better than bouillon chicken” to cover the ham hock. Seasoning wasn’t measured but I was heavy handed on the thyme, dried parsley and black pepper. I don’t add salt. The ham and stock provides plenty.
After turning heat down to a simmer, cover and let simmer 2.5 hours. Remove the ham hock from the soup and seperate the meat. If you want, you can smash a few beans with the soup ladle to thicken it up a bit. I don’t go crazy with it because I still like the texture and look of seeing whole beans.
Here’s the hock just falling apart.
Remove the meat and add back to the soup. There’s well over a cup of meat here. More like 1.5 cups.
Enjoyed it the next day with some cornbread.
This is another one of my favorites. Comfy, hearty and filling, especially with some bread on the side and doesn’t require many ingredients or steps.
Thanks for looking and stay safe out there.
Joe
Ham and Bean Soup
1 ham hock
5 carrots, sliced
4 stalks of celery, plus a few leaves sliced
1 large red onion, diced
4 garlic cloves, minced
1lb. dry white beans soaked overnight (I used cannelli)
2qts chicken stock
4 cups of water + bouillon ( I added this so I had enough liquid to cover the ham.
Seasoning: black pepper, thyme, dried parsley and 2 bay leaves.
I pulled a ham hock out of the freezer earlier in the week to thaw. The ones I get are pretty meaty. If you get one that doesn’t have much meat, add leftover ham. That’s a big bowl too.
Heat up some bacon grease in a large soup pot and add the diced onions, carrot and celery. Cook over medium high heat until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook 1-2 minutes longer.
Next, add the ham hock, liquid, beans and seasonings. Bring to a boil and then reduce heat to a simmer.
I used an extra 4 cups of water and “better than bouillon chicken” to cover the ham hock. Seasoning wasn’t measured but I was heavy handed on the thyme, dried parsley and black pepper. I don’t add salt. The ham and stock provides plenty.
After turning heat down to a simmer, cover and let simmer 2.5 hours. Remove the ham hock from the soup and seperate the meat. If you want, you can smash a few beans with the soup ladle to thicken it up a bit. I don’t go crazy with it because I still like the texture and look of seeing whole beans.
Here’s the hock just falling apart.
Remove the meat and add back to the soup. There’s well over a cup of meat here. More like 1.5 cups.
Enjoyed it the next day with some cornbread.
This is another one of my favorites. Comfy, hearty and filling, especially with some bread on the side and doesn’t require many ingredients or steps.
Thanks for looking and stay safe out there.
Joe
