Steeped in tradition, this White Bean and Ham Hock Soup recipe is a timeless classic, reminiscent of the hearty, comforting dishes served in grandmother’s kitchen. A tribute to simplicity and home-cooked warmth, this soup combines the smokiness of ham hocks with the creamy texture of white beans. Each simmering pot is a nod to the past, where recipes were passed down through generations, each spoonful rich with history and a labor of love.

A bowl of this soup is like a warm embrace on a chilly day, with flavors that speak of family gatherings and stories told around the dining table. It’s a dish that requires patience, allowing the ham hocks to slowly impart their savory essence to the broth, while the beans become tender and infused with taste. This White Bean and Ham Hock Soup isn’t just food; it’s a cherished recipe, a piece of heritage, and a delicious connection to the days of old.

WHITE BEAN AND HAM HOCK SOUP RECIPE

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• Author: Dorothy Miller

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Description

This White Bean and Ham Hock Soup is a cherished recipe passed down through generations, a hearty blend of smoky ham hocks and creamy white beans that embodies the comfort of grandma’s cooking.

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Ingredients

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• 16 ounces of dried Northern beans
• 3 to 4 meaty ham hock shanks (alternatively, a meaty ham bone can be used)
• 1 small white onion, diced
• Enough water to cover the beans
• Salt and pepper, to taste
• 1/3 cup of light brown sugar

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Instructions

1. Prepare the Beans: Begin by sorting through the beans to remove any pebbles. Rinse the beans thoroughly under cold water to clean them. This is crucial for ensuring there are no impurities in your soup.
2. Assemble in the Crockpot: In the crockpot, combine the cleaned beans, diced onion, and season with sea salt and pepper to your preference. Add the ham hocks or ham bone, previously chopped into large chunks for more flavor infusion.
3. Add Water and Cook: Pour enough water to cover the beans by about 2 inches, roughly 6 to 8 cups. Cover and cook on high heat for the first 2 hours to kickstart the cooking process, then reduce to low and continue cooking for an additional 4 to 5 hours, or until the beans are tender to your liking.
4. Remove the Ham: Once the beans are tender, remove the ham shanks or hocks. Carefully detach the meat from the bones, making sure to discard any fat or gristle for a cleaner eating experience.
5. Return the Meat: Add the ham meat back into the crockpot. This reintroduces the savory ham flavors back into the soup for a richer taste.
6. Adjust the Thickness: If desired, drain about 1 cup of liquid from the crockpot to adjust the soup’s thickness. This is a matter of preference; some like a thicker soup while others prefer it more broth-like.
7. Sweeten the Soup: Stir in the brown sugar until well combined. The sugar balances the saltiness of the ham and enhances the overall flavor profile of the soup.
8. Serve and Enjoy: Ladle the soup into individual bowls. This soup is excellent when served hot and can be garnished with parsley or accompanied by crusty bread for dipping.

Notes

• Soaking Beans: For even softer beans, you can soak them overnight before cooking, which can also reduce cooking time.
• Natural Pressure Release: If using a pressure cooker, allow for a natural release to ensure the beans become fully tender.
• Smoky Flavor: For an extra smoky flavor, consider adding a bit of liquid smoke or smoked paprika to the crockpot.
• Leftovers: This soup often tastes even better the next day after the flavors have melded overnight in the refrigerator.

Enjoy your wholesome and heartwarming meal!