Bean soup with smoked ham hock

Name: Bean soup with smoked ham hock - Letitia J.
Ingredients: a smoked bone a small bowl of beans 4 liters of water 2 carrots an onion a red and green bell pepper half a celery root half a parsnip 3 tablespoons of tomato paste salt

Soups - Bean soup with smoked ham hock by Letitia J. - Recipia

Bean Soup with Smoked Ham Hock The beans should be soaked overnight in cold water. The next day, boil them separately and discard the first water, then continue cooking with the smoked ham hock and vegetables. The tomato paste is added over the sautéed vegetables, and thyme is added halfway through the cooking process. Finally, the soup is seasoned with salt, pepper, and tarragon, according to taste. This is a simple recipe with standard steps for bean soup, but it requires a bit of patience for the beans and ham hock to cook properly. Quick Info Total time: not specified in the original recipe; it depends on how quickly the beans and ham hock cook. Preparation time: not specified. It includes soaking the beans overnight and preparing the vegetables. Cooking time: not specified; the soup is cooked until the beans and ham hock are tender. Servings: not specified; the amount of water and beans indicates a large pot of soup. Difficulty: easy to medium. Recipe type: traditional soup with beans and smoked ham hock. Ingredients one smoked ham hock one small bowl of dried beans 4 liters of water 2 carrots one onion one red and one green bell pepper half a celery root half a parsnip 3 tablespoons of tomato paste salt pepper vegetable granules thyme tarragon Preparation Method 1. Soak the beans Sort the beans and place them in a bowl with cold water. Leave them overnight to soften before boiling. The next day, drain the soaking water. 2. Boil the beans in the first water Put the beans in a pot with water and bring them to a boil. After boiling for a short time, discard the first water. This step is part of the method used for this soup and is done before the actual cooking. 3. Prepare the ham hock Cut the smoked ham hock into small pieces and boil it separately until it reaches a boil. There is no need to cook it completely at this stage, as it will continue to cook alongside the beans and vegetables. 4. Bring the water to a boil In a large pot, bring the 4 liters of water to a boil. This amount is sufficient for a large pot of soup, accommodating the beans, ham hock, and vegetables. 5. Prepare the vegetables Peel the carrots, onion, celery, and parsnip. Chop the vegetables finely, including the red and green bell peppers. Finely chopping helps the vegetables cook evenly and mix well in the soup. 6. Sauté the vegetables Sauté the vegetables. The original recipe does not specify a type or amount of fat, so it is only indicated to sauté the vegetables. When ready, add the 3 tablespoons of tomato paste and mix. 7. Cook the soup Add the sautéed vegetables with tomato paste to the pot with the beans and pieces of ham hock. Let the soup simmer until the beans are soft and the meat from the ham hock is well cooked. The time may vary depending on the beans and ham hock, so it is safer to check the beans and meat directly rather than relying on a fixed time. 8. Add thyme Halfway through cooking, add a sprig of thyme. Let it boil with the soup to flavor the broth, then it can be removed before serving if desired. 9. Adjust the taste Towards the end, add salt, pepper, and vegetable granules to taste. The smoked ham hock may already be salty, so add salt gradually and taste the soup before finishing. Add plenty of tarragon if you enjoy its flavor. Tarragon significantly changes the taste of the soup and is one of the key spices in this version. Once adjusted, the soup can be removed from heat when the beans and ham hock are cooked. Why I make this recipe often It is a practical soup when I want a hearty meal made in larger quantities. The beans and ham hock provide substance, while the vegetables and tomato paste enhance the flavor without needing many ingredients. The amount of tarragon can be adjusted according to family preferences. I also use it because it stores well in the fridge and can be reheated in portions, eliminating the need to prepare a different meal daily. Tips The beans must be soaked overnight, as this is the first step in the recipe and helps the beans start to soften before boiling. Do not heavily salt the soup from the beginning. The smoked ham hock may already contribute salt, and the final taste should be checked after all ingredients have cooked together. Check the beans before turning off the heat. The beans should be soft, not just slightly softened. At the same time, the meat from the ham hock should be well cooked. Add tarragon to taste. If you are not used to its flavor, start with a smaller amount and adjust at the end. Substitutions If you do not have vegetable granules, they can be omitted, and the flavor can be adjusted with salt and pepper. However, it is included in the basic recipe, so it can be used if available. For this version, there is no direct substitute for the ham hock, as its smokiness contributes to the soup's flavor. If replaced, the dish will not have the same flavor base. Variations The amount of tarragon can be modified according to preferences. The recipe recommends plenty of tarragon for those who enjoy it, but it does not need to be added in the same quantity every time. The soup can be made more or less thick by adjusting the amount of water and the quantity of beans used. The basic recipe uses 4 liters of water and one small bowl of beans. The tomato paste is kept at the indicated amount, which is 3 tablespoons. It is added over the sautéed vegetables before they are boiled with the beans and ham hock. Serving Ideas The soup is served hot, with pieces of ham hock and beans in each serving. Tarragon can be added at the end if you want a more pronounced flavor. Since it is a hearty soup, it can be served as a main dish. The 4 liters of water make it suitable for a family meal or multiple servings. Frequently Asked Questions Can beans be used without soaking? In this recipe, the beans are soaked overnight in cold water and then boiled, discarding the first water. To maintain the original steps, do not skip the soaking. Why is the first water discarded when boiling the beans? The first water is discarded after the beans come to a boil, before cooking them with the other ingredients. This is a step included in the traditional method used for this soup. When is thyme added? The sprig of thyme is added halfway through cooking. It is not added at the beginning, but after the beans, ham hock, and vegetables have started boiling together. How much tarragon is added? The recipe does not specify an exact amount. It is added to taste, even in larger quantities if you enjoy the tarragon flavor. It is better to add it gradually and adjust at the end. When is salt added? Salt is added towards the end, along with pepper and vegetable granules. The ham hock is smoked and may be salty, so the soup should be tasted before adding more salt. Nutritional Values The values below are estimates and can vary significantly based on the actual amount of beans, the fat from the ham hock, the salt in the smoked meat, and the number of servings. For a serving of approximately 350-400 ml, the estimate is: calories: approximately 300-400 kcal protein: approximately 18-25 g carbohydrates: approximately 30-40 g fat: approximately 10-18 g fiber: approximately 8-12 g Beans primarily contribute complex carbohydrates, fiber, and plant protein, while the ham hock adds protein and fat. Sodium may be high due to the smoked ham hock, salt, and vegetable granules, so these ingredients should be adjusted carefully. Storage and Reheating Once cooled, the soup is stored in the refrigerator in a covered container. Since the recipe contains ham hock and boiled vegetables, it is best consumed within a few days. When reheating, heat only the necessary amount. The soup may thicken slightly after sitting, as the beans continue to absorb broth. If needed, a little water can be added during reheating, then taste again for salt and pepper.

Bean soup with smoked ham hock

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