Mixed dried bean soup with smoked ham hock

Name: Mixed dried bean soup with smoked ham hock - Maia A.
Ingredients: 200 g white beans; 200 g red beans; 200 g speckled beans; 1 smoked ham hock of 1; 1.2 kg; 1 onion; 1 carrot; 1 parsnip; 50 g celery; 1 large red bell pepper; 3 tomatoes; 1 potato; 50 g ketchup; 100 ml tomato juice; 1 bunch of dill and parsley; 3 tablespoons of oil; 2 teaspoons of salt; pepper; paprika; thyme; bay leaves.

Soups - Mixed dried bean soup with smoked ham hock by Maia A. - Recipia

Smoked Ham Bean Soup – a traditional recipe full of flavors that combines comfort and nostalgia for the tastes of yesteryear. Over the years, this recipe has evolved, becoming a beloved dish on many family tables. Bean soup is not only nutritious but also very versatile, as it can be adapted to everyone's preferences. Let's discover together how to prepare a delicious bean soup that will delight the taste buds of our loved ones. Preparation time: 30 minutes Cooking time: 1 hour and 30 minutes Total: 2 hours Servings: 6-8 Ingredients - 200 g white beans - 200 g red beans - 200 g speckled beans - 1 smoked ham hock (1-1.2 kg) - 1 large onion - 1 carrot - 1 parsnip - 50 g celery - 1 large red bell pepper - 3 ripe tomatoes - 1 potato - 50 g ketchup - 100 ml tomato juice - 1 bunch dill - 1 bunch parsley - 3 tablespoons oil - 2 teaspoons sugar - Salt, pepper, sweet paprika, thyme, bay leaves (to taste) Prepare the beans 1. Start with the beans: Place the three types of beans in a large bowl and cover them with water. Let the beans soak overnight. This step is essential as soaking helps reduce cooking time and improve digestibility. Boil the ham hock 2. Prepare the ham hock: In a large pot, add the smoked ham hock along with 3 liters of cold water. Cover with a lid and bring to a simmer for about 1 hour. The flavor of the ham hock will infuse the soup with a rich and hearty taste. Prepare the vegetables 3. Chop the vegetables: While the ham hock is boiling, peel and finely chop the onion, carrot, parsnip, celery, and bell pepper. These vegetables will add sweetness and depth to the soup. 4. Sauté the vegetables: In a non-stick pan, add the 3 tablespoons of oil and, over low heat, sauté the chopped onion and vegetables. Add the chopped herbs (dill and parsley), 50 g of ketchup, 100 ml of tomato juice, and 2 teaspoons of sugar. Sauté the mixture for about 10 minutes until the vegetables become soft and aromatic. Combine the ingredients 5. Cook the beans: Remove the beans from the water, rinse them, and add them to the pot with boiling water. Cover with a lid and let simmer on low heat. 6. Add the ham hock: Once the ham hock has boiled, remove it from the pot and place it on a plate. Add the broth in which the ham hock boiled to the pot with the beans. Remove the bones from the ham hock and cut the meat into portions. Return the meat to the soup. 7. Complete the soup: Add the tomato paste and chopped tomatoes to the pot with the soup. Let it simmer together for 15-20 minutes. Now is the time to add the spices: 2-3 bay leaves, 1 teaspoon of sweet paprika, half a teaspoon of thyme, a pinch of pepper, and salt to taste. Serve 8. Finish the soup: Taste the soup and adjust the seasonings as desired. The bean soup is served hot, alongside hot peppers or pickles. Those who prefer a sour taste can add a little vinegar to their bowl. Tips and tricks - Vegetarian option: If you want a meat-free version, you can replace the ham hock with a mix of mushrooms and vegetarian smoked flavor to keep the rich aromas. - For an even more intense flavor: Use homemade smoked ham hock or add a teaspoon of liquid smoke to enhance the aroma. - Enriching the texture: Add a handful of fresh spinach leaves in the last minutes of cooking for a touch of freshness and an extra boost of nutrients. - Suitable drinks: This soup pairs wonderfully with a cold beer or a light white wine. Additionally, a fruit compote can be an excellent accompaniment. Nutritional benefits Bean soup is rich in plant-based proteins, fiber, and vitamins. Beans are an excellent source of iron, B vitamins, and antioxidants, while the smoked ham hock adds protein and a savory flavor. This dish is ideal for a nourishing meal, especially on cold winter days. Frequently asked questions - How long can I keep the soup? Bean soup can be stored in the refrigerator for 3-4 days. It can also be frozen for later consumption. - Can I use canned beans? Yes, but make sure to rinse them well before adding them to the soup to reduce sodium. - Is this recipe suitable for vegans? You can adapt the recipe by omitting the ham hock and using vegetable oil instead of lard or animal fat. Smoked ham bean soup is more than just a dish – it is a culinary experience that meets the need for comfort and familiarity. Whether you enjoy it with family or friends, this recipe will bring smiles and pleasant memories. Enjoy your meal!

Mixed dried bean soup with smoked ham hock

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