Bean soup with smoked ham hock and tarragon

Name: Bean soup with smoked ham hock and tarragon - Elvira E.
Ingredients: beans; a smoked ham hock; a large onion; 2 carrots; a parsley root; a small celery; a bell pepper; tomatoes or homemade tomato paste; tarragon; 2 bay leaves; salt; pepper

Soups - Bean soup with smoked ham hock and tarragon by Elvira E. - Recipia

Bean Soup with Smoked Ham Hock and Tarragon Every autumn, I make this soup, especially when I have good smoked ham hock and a handful of dried beans. It’s one of those recipes I don’t change much because it turns out just right as it is. I always use a pressure cooker for the beans; otherwise, it takes too long, and I don’t add anything extra beyond what I learned from my family. Quick Info Total time: about 1 hour and 10 minutes (excluding the soaking time for the beans if using dried) Actual preparation time: 15 minutes Cooking time: 55-60 minutes (including pressure cooking) Servings: 6-8, depending on how much you dilute the soup Difficulty: easy to medium Recipe type: hearty lunch, traditional dish Ingredients beans – about 400 g (dried; you can also use pre-cooked, but traditionally it's made with dried beans) one smoked ham hock (approx. 700 g – 1 kg, depending on preference) one large onion 2 carrots one parsley root one small celery root one bell pepper (red or yellow) 2-3 tomatoes or 3-4 tablespoons of homemade tomato paste 2 bay leaves tarragon – a few fresh leaves or a bit from a jar, plus some tarragon juice for tanginess salt and pepper to taste Preparation Method 1. Rinse the beans well and place them in the pressure cooker with enough water to cover them. If you have time, you can soak them overnight; otherwise, use the quick method. 2. Cook the beans in the pressure cooker for about 10 minutes from the moment it starts hissing. They don’t need to be fully cooked, just softened a bit. 3. After 10 minutes, drain the beans and place them in another pot along with the smoked ham hock. Cover with fresh water (enough to cook the meat well and create the soup broth). 4. Let it cook for another 30 minutes. In the meantime, prepare the vegetables: grate the carrots and parsley root, chop the onion finely, and dice the celery and bell pepper. Chop the tomatoes or have the tomato paste ready. 5. In a heated skillet, add a little oil and sauté the onion and grated carrot until they start to soften and release their flavor. There’s no need to fry them too hard. 6. Add the sautéed vegetables to the pot with the beans and ham hock, along with the rest of the raw vegetables (celery, bell pepper, parsley). Add the tomatoes or tomato paste. 7. Toss in the bay leaves, salt, pepper, a few chopped tarragon leaves, and a bit of tarragon juice to taste. The tarragon gives it a distinctive flavor, so don’t skip it. 8. Let the soup simmer until all the vegetables are cooked, and the meat falls off the bone. If needed, add more water along the way. 9. Remove the ham hock, shred the meat off the bone, cut it into bite-sized pieces, and return it to the soup. Stir and taste to see if it needs more salt or tarragon juice. 10. Turn off the heat and let it sit covered for 5-10 minutes before serving. Why I Make This Recipe Often It’s a hearty soup that reheats well and is easy to adapt based on what you have in the fridge. The tarragon and smoked ham hock give it a unique flavor, and the beans cook quickly if you use the pressure cooker. Tips and Variations Tips If you have time, rinse the beans in several waters; it helps with flavor and digestion. Don’t forget to adjust the water as you go; the beans and ham hock absorb quite a bit. You can control how thick the soup is by adjusting the amount of water. For a clearer soup, don’t add too much tarragon juice or tomato paste, so it doesn’t become too heavy. Substitutions You can replace the smoked ham hock with bacon or homemade smoked meat. The flavor will be slightly different but still good. If you don’t have fresh tarragon, dried tarragon or tarragon juice from a jar works too. You can use tomato paste instead of tomatoes, or vice versa, depending on the season. Variations If you prefer a tangier soup, add more tarragon juice or vinegar to taste. For those who like it, you can add a bit of crushed garlic at the end, although it’s not traditional in all regions. If you want more meat, use a larger ham hock or add some smoked sausage. Serving Ideas Serve with fresh bread or pita. You can sprinkle some fresh parsley on top at the end. It pairs well with red onion on the side. Frequently Asked Questions What do I do if the beans still aren’t cooking well after 10 minutes under pressure? If your beans are very dry or old, they may need more time. You can extend the time in the pressure cooker by another 5-10 minutes. I can’t find tarragon. Can I use something else? If you don’t have tarragon, you can use a bit of lovage or dill, but it won’t have the same taste. The closest substitute is still dried tarragon. How salty is the ham hock? Should I add salt? It depends on the ham hock. Always taste the broth after adding the ham hock, then add salt only if needed. Can I use canned beans? Yes, but you won’t need the initial boiling. Just add the beans after the vegetables are almost cooked so they don’t break apart too much. How long should the ham hock cook? 30 minutes with the beans is enough for the meat to come off easily. If it’s a very large ham hock, let it cook longer. Nutritional Values Approximately, one serving of bean soup with ham hock (about 350-400 ml) contains between 350 and 450 kcal, depending on how much meat you add and how fatty the ham hock is. Protein: 20-25 g Carbohydrates: 30-35 g Fat: 15-25 g (varies depending on the ham hock) Approximate values for a complete and hearty meal. Storage and Reheating This soup keeps well in the refrigerator for 2-3 days, covered. When reheating, add a little water if it has thickened too much. I don’t recommend freezing it, as the beans and cartilage from the ham hock change texture.

Bean soup with smoked ham hock and tarragon

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