There's nothing quite like a soul-warming bowl of Smoky Ham and Bean Soup to chase away the chill on a cool evening. This recipe combines smoky flavors with hearty beans for a satisfying meal that's both comforting and packed with flavor.
The star of this dish is the smoked ham hock, which infuses the soup with deep, smoky notes. You'll want to start with a good quality hock for the best flavor. The olive oil helps to sauté and soften the vegetables, while garlic and onion add that essential base of flavor. The carrots and celery contribute sweetness and earthiness, balancing the soup. For the beans, we use both navy beans and kidney beans for variety in texture and heartiness. The chicken broth and water create the base of the soup, allowing the flavors to meld together. Smoked paprika and cumin enhance the smokiness and add warmth. Finally, a sprinkle of parsley brightens the dish just before serving.
This soup is a meal in itself, but it pairs wonderfully with a crusty piece of bread for dipping. If you're feeling indulgent, a side of cheesy garlic bread makes a delightful companion.
First, grab your largest pot and heat up that olive oil over medium heat. Toss in the garlic, onion, carrots, and celery. Let them cook until they're softened and fragrant, which should take about 5-7 minutes. You'll know they're ready when the onions look translucent and everyone in the house comes wandering into the kitchen to see what smells so good.
Next, add the smoked ham hock to the pot, nestling it among those lovely veggies. Pour in your drained navy beans and kidney beans, giving everything a good stir to mix.
Now it's time to add the liquid. Pour in the chicken broth and water, and give it another stir. Add the smoked paprika, cumin, and a good pinch of salt and pepper. Bring this to a gentle simmer — you want to see small bubbles, not a rolling boil.
Cover the pot and let it simmer away for 1.5 to 2 hours. This is where the magic happens. Stir it occasionally and check that the beans are becoming tender, and the flavors are getting to know each other.
Once everything's looking and smelling amazing, carefully remove the ham hock. Let it cool slightly, then shred the meat off the bone and return it to the pot of soup. Give everything a final stir and check the seasoning, adjusting as necessary.
Just before serving, toss in the parsley for a fresh touch. Ladle up and enjoy!
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