Bean broth made from a ham bone is the quintessential comfort food, providing a hearty and flavorful experience that warms both the body and the spirit. This traditional dish combines the smoky richness of ham with the wholesome bounty of beans to create a satisfying meal ideal for cold days or when you have leftover ham from the holidays.
Whether you are a seasoned chef or a novice in the kitchen, making ham and bean soup is a simple procedure that results in a delicious bowl of soup. This article, will explain how to make bean soup from ham bone.
What Exactly Is A Ham Bone?
A ham hock is effectively a pig ankle! It comprises bones, connective tissue, a little meat, and a great deal of collagen. All of this equates an abundance of flavor! This portion of pork is typically purchased separately from a ham, and is typically used in soups such as this one. See if you can locate them the next time you’re in the store. They may be labeled “Pork Hocks”; ensure you receive the entire hock, bone and all. If you cannot locate or prefer not to use them, you can substitute a ham bone in this broth.
- 6 pints chicken stock sans salt
- 1 pound of dried Great Northern beans, sifted and rinsed to remove debris.
- 1 tablespoon of fresh minced thyme
- 1 1/2 tablespoons of coarse salt
- half teaspoon pepper
- Three minced garlic cloves (about 1 tablespoon).
- 3 celery stalks, chopped into 1/2-inch pieces (approximately 1/2 cup).
- 2 carrots, cut into 1/2-inch pieces (approximately 1 cup)
- 1 hefty, succulent ham bone (approximately 4 lb)
How To Make Bean Soup From Ham Bone?
Here are the step by step instruction to make bean sou from ham bone.
1. Prepare The Beans
- Before you begin cooking, examine the dried legumes closely. Remove any small stones or debris and spread them on a clear surface.
- Remove dust or grime from the beans by rinsing them under cold, running water.
2. Soak The Beans (optional)
- Soaking beans is optional but can substantially reduce cooking time and ensure more even cooking. Place the rinsed beans in a large basin and cover them with water by approximately 2 inches.
- Soak them for a minimum of four hours or overnight. This will reduce the cooking time and soften the legumes.
- Before adding them to the soup, the soaked legumes should be drained and rinsed.
3. Saute The Vegetables
- Chop the onion, garlic, carrots, and celery and sauté them in a large stock pot or Dutch oven. This initial process contributes flavor depth to the soup.
- Consider adding a teaspoon of salt while sautéing the vegetables to help bring out their inherent flavors.
4. Choose The Right Ham Bone
- You should leave some flesh on the ham bone you use for added flavor.
- It will impart even more flavor to the broth if it comes from a previously-cooked ham.
5. Enhance The Flavor
- You can add spices to your ham and bean soup to enhance flavor. Consider aromatic options such as 1-2 teaspoonful of dried thyme or rosemary.
- A sprinkle of paprika to impart a light smoke flavor.
- Black pepper freshly ground for a touch of heat.
- Add red pepper flakes for flavor (adjust intensity level to taste).
6. Simmer To Perfection
- Slow simmering is key to developing rich flavors in your broth. Slow cooking at a low temperature lets the beans absorb the flavorful ham.
- Maintain vigilance over the level of liquid throughout the simmering process. If the stock becomes excessively thick, additional water or broth can be added to achieve the desired consistency.
7. Taste And Adjust
- After the beans are soft and the ham bone has been removed, taste the soup and modify the seasoning as necessary.
- Remember that ham can be quite salty, so apply salt with caution.
8. Serving Suggestions
You could add fresh parsley, a dollop of sour cream, or some chopped cheese to your ham and bean broth to make it look and taste better.
How Do You Make Bean And Ham Soup Thicker?
Remove two to three tablespoons of the soup’s fluid to thicken soup. Mix in 1 teaspoon of cornstarch. Stir the broth back into the chowder. Replace slow cooker’s lid and continue cooking until desired consistency is reached.
You can always put a cup of soup in a different bowl and then use a fork to mash the beans. Then put it back into the pot and mix it in. The look will be different, and so will the feel. Even if you don’t add anything else, the crushed beans will make the soup thick.
In an airtight container, leftovers can be stored in the refrigerator for approximately one week or in the freezer for five to six months.
By following our straightforward instructions and considering the provided tips, you will be well on your way to creating a soul-warming bowl of ham and bean goodness that your family and friends will enjoy to the last bite. Prepare to enjoy the comforting aroma and robust flavors of homemade ham and bean soup by rolling up your sleeves.