Bean and ham soups are a popular option in American cuisine, with roots in African American cookery from the South. The ingredients have historically been notable for their inexpensiveness and ready availability; beans are cheap and easy to cook, and the soup is easily made with leftovers from a ham roast, a thrifty way to get a delicious meal out of even the bones. Ham hocks, part of the rear/legs, are an affordable cut of meat; simmering the hocks in the soup helps to separate the tender meat from the fat. Bean and ham soup has notably been a menu staple on Capitol Hill, served regularly to members of Congress since the early 20th century.
Recipe Servings: 8
Ingredients
- 1 Tbsp butter
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 Tbsp fresh garlic, minced
- 6 cups low-sodium chicken broth
- 3 cans (15.5 oz each) great northern beans drained and rinsed, or about 5¼ cups
- 2 sprigs fresh thyme
- 1½ lbs smoked ham hock
- 1 dried bay leaf
- Chopped fresh parsley or thyme, as needed for garnish
Directions
- In a large pot or Dutch oven, melt butter over medium-high heat; then add the carrots, celery, onion, and garlic.
- Cook, stirring, for about 5 minutes, until the vegetables begin to become tender.
- Add the chicken broth, beans, thyme, the ham hock, and the bay leaf. Increase heat and bring to a boil, stirring occasionally.
- Reduce heat to low and simmer, covered, for about an hour.
- Discard the bay leaf and thyme sprigs, and remove the ham hock, discarding the fat.
- Cut the meat into bite-size pieces and return to the pot, stirring to combine thoroughly.
- Garnish servings with parsley or thyme.
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