Bean soup with smoked ham hock is one of those recipes that reminds us of Sunday family meals, when the rich aroma of the ingredients invites us and makes us feel at home. This is a comforting soup, full of flavor and packed with nutrients, perfect for cool days or to celebrate special moments.
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6
Main ingredients:
- 500 g dried beans
- 1 smoked ham hock (approximately 600 g)
- 2 carrots
- 1 parsley root
- 2 yellow onions
- 2 tablespoons of oil
- 3-4 bay leaves
- 1-2 tablespoons of vegeta (optional)
- Salt and pepper, to taste
- 2 tablespoons of sour cream
- 2 eggs
- Tarragon in vinegar, to taste
Preparation: Step by step
1. Preparing the beans: The night before, wash the dried beans well under cold running water, then soak them in a bowl of water. This will help the beans rehydrate and reduce cooking time. It is recommended to change the water a few times during this period to remove substances that may cause gastric discomfort.
2. Boiling the beans: The next day, drain the beans and place them in a large pot with fresh water, adding a few bay leaves. Let them boil for about an hour, or until the beans are soft but not falling apart. It is important not to salt the water at the beginning, as salt can prevent the beans from cooking completely.
3. Preparing the vegetables: While the beans are boiling, peel and finely chop the vegetables: carrots, parsley, and onions. These will add flavor and sweetness to the soup.
4. Sautéing the vegetables: Heat the oil in a large skillet over medium heat. Add the chopped vegetables and sauté for 5-7 minutes, until they become slightly translucent and fragrant. This essential step helps release the flavors from the vegetables, enriching the soup.
5. Adding the ham hock: In a large pot, add the smoked ham hock along with the sautéed vegetables. Cover with water and let everything simmer on low heat until the meat is tender and easily pulls away from the bone (about 30-40 minutes). Don’t forget to constantly check the water level, adding more if necessary.
6. Combining the ingredients: Once the ham hock is cooked, remove it from the pot and let it cool slightly. Meanwhile, add the boiled beans to the pot, stirring carefully to avoid crushing the beans. Let the soup boil for 15-20 minutes to blend the flavors.
7. Finalizing the soup: In a separate bowl, beat the eggs with the sour cream and finely chopped tarragon. Add the mixture to the nearly cooled soup, stirring gently to avoid curdling the eggs. Bring the soup back to the desired temperature, but avoid boiling it again after adding the sour cream.
8. Serving: The bean soup with smoked ham hock is served warm, alongside red onion or hot pepper for an extra kick of flavor. A slice of homemade bread or steaming polenta are ideal accompaniments!
Practical tips:
- Beans: If you're in a hurry, you can use canned beans, but the taste of the soup will be different. Freshly boiled beans provide a superior texture and flavor.
- Ham hock: Choose a good quality ham hock for a rich taste. Smoked ham hock is ideal, but you can also opt for other types of smoked meat, such as bacon.
- Variations: You can add other vegetables, such as celery or bell peppers, to customize the soup to your personal preferences.
Nutritional information:
A serving of bean soup with smoked ham hock contains approximately 320 calories, providing an excellent source of protein and fiber. Beans are rich in antioxidants, and the smoked ham hock adds not only protein but also a deep and satisfying flavor.
Frequently asked questions:
1. Can I use frozen beans?
Yes, frozen beans are a good option, but make sure they are well cooked before adding them to the soup.
2. How can I make the soup spicier?
Add a little fresh or dried hot pepper during cooking to intensify the heat.
3. Can the soup be stored?
The soup keeps well in the refrigerator for 3-4 days and can be frozen for longer storage.
Personal notes:
This bean soup with smoked ham hock reminds me of my childhood when my grandmother made the soup every Sunday, and the inviting smell gathered us all at the table. It is more than a recipe; it is a tradition passed down from generation to generation. I encourage you to experiment and add your own personal touches to this recipe, and the result will always be delicious!
Enjoy your meal!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6
Main ingredients:
- 500 g dried beans
- 1 smoked ham hock (approximately 600 g)
- 2 carrots
- 1 parsley root
- 2 yellow onions
- 2 tablespoons of oil
- 3-4 bay leaves
- 1-2 tablespoons of vegeta (optional)
- Salt and pepper, to taste
- 2 tablespoons of sour cream
- 2 eggs
- Tarragon in vinegar, to taste
Preparation: Step by step
1. Preparing the beans: The night before, wash the dried beans well under cold running water, then soak them in a bowl of water. This will help the beans rehydrate and reduce cooking time. It is recommended to change the water a few times during this period to remove substances that may cause gastric discomfort.
2. Boiling the beans: The next day, drain the beans and place them in a large pot with fresh water, adding a few bay leaves. Let them boil for about an hour, or until the beans are soft but not falling apart. It is important not to salt the water at the beginning, as salt can prevent the beans from cooking completely.
3. Preparing the vegetables: While the beans are boiling, peel and finely chop the vegetables: carrots, parsley, and onions. These will add flavor and sweetness to the soup.
4. Sautéing the vegetables: Heat the oil in a large skillet over medium heat. Add the chopped vegetables and sauté for 5-7 minutes, until they become slightly translucent and fragrant. This essential step helps release the flavors from the vegetables, enriching the soup.
5. Adding the ham hock: In a large pot, add the smoked ham hock along with the sautéed vegetables. Cover with water and let everything simmer on low heat until the meat is tender and easily pulls away from the bone (about 30-40 minutes). Don’t forget to constantly check the water level, adding more if necessary.
6. Combining the ingredients: Once the ham hock is cooked, remove it from the pot and let it cool slightly. Meanwhile, add the boiled beans to the pot, stirring carefully to avoid crushing the beans. Let the soup boil for 15-20 minutes to blend the flavors.
7. Finalizing the soup: In a separate bowl, beat the eggs with the sour cream and finely chopped tarragon. Add the mixture to the nearly cooled soup, stirring gently to avoid curdling the eggs. Bring the soup back to the desired temperature, but avoid boiling it again after adding the sour cream.
8. Serving: The bean soup with smoked ham hock is served warm, alongside red onion or hot pepper for an extra kick of flavor. A slice of homemade bread or steaming polenta are ideal accompaniments!
Practical tips:
- Beans: If you're in a hurry, you can use canned beans, but the taste of the soup will be different. Freshly boiled beans provide a superior texture and flavor.
- Ham hock: Choose a good quality ham hock for a rich taste. Smoked ham hock is ideal, but you can also opt for other types of smoked meat, such as bacon.
- Variations: You can add other vegetables, such as celery or bell peppers, to customize the soup to your personal preferences.
Nutritional information:
A serving of bean soup with smoked ham hock contains approximately 320 calories, providing an excellent source of protein and fiber. Beans are rich in antioxidants, and the smoked ham hock adds not only protein but also a deep and satisfying flavor.
Frequently asked questions:
1. Can I use frozen beans?
Yes, frozen beans are a good option, but make sure they are well cooked before adding them to the soup.
2. How can I make the soup spicier?
Add a little fresh or dried hot pepper during cooking to intensify the heat.
3. Can the soup be stored?
The soup keeps well in the refrigerator for 3-4 days and can be frozen for longer storage.
Personal notes:
This bean soup with smoked ham hock reminds me of my childhood when my grandmother made the soup every Sunday, and the inviting smell gathered us all at the table. It is more than a recipe; it is a tradition passed down from generation to generation. I encourage you to experiment and add your own personal touches to this recipe, and the result will always be delicious!
Enjoy your meal!
Ingredients
500 g dried beans, 2 carrots, 1 parsley root, 2 yellow onions, oil, salt, pepper, bay leaves, Vegeta, 2 tablespoons sour cream, 2 eggs, smoked ham hock, tarragon in vinegar