Homemade bean soup with smoked ham hock - recipe no. 300

Name: Homemade bean soup with smoked ham hock - recipe no. 300 - Dafina H.
Ingredients: 500 g beans (small grain) 1 ham hock (approximately 1 kg) 2 larger carrots 1 parsley root 1 parsnip root 1 small celery root 1 bell pepper (red or yellow) 1 large onion 2 green onions 2 green garlic s

Soups - Homemade bean soup with smoked ham hock - recipe no. 300 by Dafina H. - Recipia

Bean soup with smoked ham hock starts the night before. The beans need to be sorted, washed, and soaked overnight, while the smoked ham hock is blanched in two waters and then left in cold water until the next day. This process helps reduce the saltiness, making the beans easier to cook. The recipe does not specify exact cooking times, as they depend on the type of beans and how salty or smoked the ham hock is. Quick Info Total time: one night for soaking and desalting, plus unspecified cooking time Preparation time: ingredient preparation is done the night before and on the day of cooking Cooking time: variable; the soup simmers for another 10 minutes after adding the tomatoes Servings: unspecified; quantity is suitable for a family pot Difficulty: medium Recipe type: traditional soup with beans and smoked ham hock Ingredients 500 g small white beans 1 smoked ham hock, about 1 kg 2 larger carrots 1 parsley root 1 parsnip 1 slice of celery 1 bell pepper, red or yellow 1 large onion 2 green onions 2 green garlic stalks 1 teaspoon dried thyme 1 teaspoon paprika 1 bay leaf salt, to taste pepper, to taste 1 teaspoon Vegeta fresh dill fresh lovage 2 tablespoons vinegar 1 can of diced peeled tomatoes, about 350 g oil, for sautéing the green onion and garlic; quantity not specified in the original recipe Preparation Steps 1. Sort the beans and remove any damaged ones or impurities. Wash them in several waters, then soak them overnight. 2. In the same evening, blanch the ham hock in two waters. Discard the water after each blanching. Finally, place the ham hock in cold water and let it sit until the next day to reduce the saltiness. 3. The next day, place the beans in a pot with water and bring to a boil. Discard the first water, then add fresh water. 4. Add the chopped onion, bay leaf, thyme, and ham hock to the pot. Let everything simmer on low heat. 5. Halfway through the cooking time, add the carrots, parsley root, parsnip, celery, and bell pepper. All vegetables should be washed, peeled where necessary, and chopped before being added to the soup. 6. Continue simmering on low heat until the beans and vegetables are cooked. 7. Separately, heat a little oil in a pan and add the chopped green onion and garlic. Sauté briefly, being careful not to burn them. 8. Add the paprika, Vegeta, and pepper to the pan. Stir briefly, then turn off the heat if the onion and garlic are already softened. 9. Remove the ham hock from the pot and place it on a platter. Let it cool slightly so it can be handled. 10. Add the sautéed onion and garlic to the pot with the beans. If necessary, add warm water and let the soup continue to simmer. 11. Remove the meat from the bone and cut it into smaller pieces. Return the pieces of ham hock to the pot. 12. Add the diced peeled tomatoes and let the soup simmer for about 10 more minutes. 13. Finally, sour the soup with the two tablespoons of vinegar and adjust the seasoning with salt if needed. Keep in mind that the ham hock, Vegeta, and paprika may already add salt and flavor. 14. Turn off the heat and add fresh dill and lovage. The soup is served hot, in bowls, soup mugs, or deep plates. Why I Make This Recipe Often It’s a hearty soup, perfect for a family meal, especially when it’s cold outside. The beans and ham hock are filling, while the vegetables, tomatoes, and herbs balance the smoky flavor. Additionally, the pot can be prepared in larger quantities, and the soup tastes good the next day after the flavors meld. Tips Choose small beans, as they usually cook faster and have a suitable texture for soup. Do not salt the soup at the beginning. The smoked ham hock and Vegeta may be salty enough, so it’s better to check the taste towards the end. Simmer the beans on low heat after changing the first water. A gentle simmer helps the beans stay whole and allows the vegetables to cook without breaking apart immediately. The water for topping up should be warm. The recipe mentions adding warm water after sautéing the onion and garlic. When removing the meat from the ham hock, let it cool for a few minutes. This will make it easier to debone and portion. Before adding vinegar, taste the soup. The two tablespoons are from the recipe, but the final taste also depends on how tangy the tomatoes are. Substitutions If you don’t have green garlic, the original recipe does not indicate a direct alternative, so it can be omitted without altering the other steps. There’s no need to change the quantity of the other ingredients. Thyme, dill, and lovage serve different roles and should ideally be kept together when available. If one is missing, the soup can still be made without that ingredient, but the flavor will not be exactly the same. Canned diced peeled tomatoes can be used as they are, as this is the form specified in the recipe. Variations You can use either red or yellow bell pepper, depending on what you have on hand. The recipe allows for both options. The amount of meat in each serving can be adjusted when deboning the ham hock. Some pieces can be left larger, while others can be cut smaller and distributed in the soup. If the beans absorb a lot of water during cooking, gradually add warm water without thinning the soup more than necessary. In the original recipe, topping up occurs after adding the sautéed onion and garlic. Serving Ideas The soup is served hot, in bowls, special soup mugs, or deep plates. Fresh or pickled hot peppers and pickles can be served alongside. Frequently Asked Questions 1. Why is the ham hock blanched in two waters? Blanching in two waters helps remove some of the salt and intense smoky flavor. After blanching, the ham hock is placed in cold water until the next day to further reduce the saltiness. 2. Is it mandatory to change the first water when boiling the beans? Yes, this is a step in the recipe. The beans are placed in water, brought to a boil, and then the water is changed before adding the onion, bay leaf, thyme, and ham hock. 3. When are the vegetables added to the bean soup? The vegetables are added halfway through the cooking time. The carrots, parsley root, parsnip, celery, and bell pepper should be washed and chopped beforehand. 4. When is the vinegar added? Vinegar is added at the end, after the tomatoes and meat have simmered for about 10 minutes. After that, the seasoning can be adjusted, and dill and lovage can be added. 5. Can the ham hock with bone be used? Yes. The ham hock is boiled whole, then removed from the pot, allowed to cool slightly, deboned, and cut into smaller pieces. The meat is returned to the soup. Nutritional Values The values below are estimates and assume the soup is divided into approximately 6 servings. They can vary significantly depending on how much meat remains on the ham hock, how fatty it is, and how much oil is used for sautéing. One serving may contain approximately 430–550 kcal, 25–32 g protein, 35–45 g carbohydrates, and 20–28 g fat. The beans mainly contribute fiber and complex carbohydrates, while the ham hock provides protein and fat. The salt content can be high due to the smoked ham hock and Vegeta, even if not much salt is added separately. Storage and Reheating Once cooled, the soup is stored in the refrigerator in a covered container. It is best consumed within a few days. For reheating, heat only the necessary amount on low heat, stirring gently to prevent the beans and meat pieces from breaking apart. If the soup thickens after storage, it can be topped up with a little warm water during reheating. The taste should be checked again before serving, as the sourness and saltiness may feel different after the soup has sat.

Homemade bean soup with smoked ham hock - recipe no. 300

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