Are you craving a comforting, flavourful, and surprisingly healthy meal that’s perfect for a chilly evening? Look no further than this incredible 16 bean soup recipe with ham hock! This easy recipe is packed with protein, fiber, and so much deliciousness, it's guaranteed to become a new family favorite. Forget those quick dinner ideas that lack substance – this homemade cooking masterpiece offers a satisfying and wholesome experience, perfect for busy weeknights or a relaxed weekend gathering.
Ingredients:
- 1 lb ham hock, smoked (or substitute with 1 cup cooked ham, diced)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup dried 16 bean soup mix (or your favorite bean combination)
- 8 cups vegetable broth (or chicken broth for extra richness)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the beans: If using dried beans (recommended for the best flavor), sort through them and rinse thoroughly. Soak the beans in plenty of cold water for at least 6 hours, or preferably overnight. This significantly reduces cooking time and improves digestibility. Drain and rinse before adding to the soup.
- Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add ham hock (or ham): If using a ham hock, add it to the pot now. If using pre-cooked ham, add it towards the end of the cooking process.
- Build the soup: Add the diced tomatoes (undrained), canned beans, dried beans, vegetable broth, thyme, oregano, smoked paprika, salt, and pepper to the pot. Stir well to combine.
- Simmer to perfection: Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the beans are tender. If using a ham hock, remove it from the pot after an hour and a half, let it cool slightly, then shred the meat and return it to the soup.
- Season and serve: Taste the soup and adjust seasoning as needed. Add more salt, pepper, or herbs to your liking. Garnish with fresh parsley before serving.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a spicier kick.
- Add greens: Stir in a handful of chopped kale or spinach during the last 15 minutes of cooking for added nutrients and a vibrant green color.
- Make it vegetarian: Omit the ham hock entirely and use vegetable broth for a hearty vegetarian version. You can also add a tablespoon of soy sauce or liquid smoke for a deeper savory flavor.
- Slow cooker magic: This recipe works beautifully in a slow cooker! Follow steps 1-4, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Nutritional Information (per serving, approximate):
This recipe provides a generous serving of protein and fiber, contributing to a healthy and satisfying meal. The exact nutritional content will vary depending on the specific ingredients used and serving size. It's always best to use a nutrition calculator for a more precise analysis based on your specific ingredients. However, expect a good source of protein, fiber, and various vitamins and minerals.
This 16 bean soup with ham hock is a delicious and healthy addition to your repertoire of easy recipes and best recipes. It's the perfect example of how homemade cooking can be both satisfying and simple. Enjoy this hearty and flavorful dish!