📝 About This Recipe
This soul-warming soup is a masterclass in texture and depth, utilizing a diverse blend of pulses ranging from buttery limas to earthy lentils. Slow-simmered with a smoked ham hock and a classic mirepoix, the broth transforms into a velvety, rich elixir that captures the essence of traditional American farmhouse cooking. It is a hearty, protein-packed embrace in a bowl, perfect for chilly evenings and gathering the family around the table.
🥗 Ingredients
The Bean Base
- 20 ounces 15-bean soup mix (discard flavor packet if included; rinsed and picked over)
- 2 quarts Water (for soaking)
Aromatic Foundation
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 3 medium Carrots (peeled and sliced into rounds)
- 3 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
The Braising Liquid & Seasoning
- 1 large Smoked ham hock (high quality, meaty)
- 8 cups Chicken or vegetable stock (low sodium preferred)
- 14.5 ounces Diced tomatoes (one can, with juices)
- 1 teaspoon Dried thyme
- 2 pieces Bay leaves (dried)
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Kosher salt and black pepper
- 1/4 cup Fresh parsley (chopped, for garnish)
👨🍳 Instructions
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1
Place the dried beans in a large bowl and cover with 2 quarts of water. Let them soak for at least 8 hours or overnight. If you are short on time, use the 'quick soak' method by boiling them for 2 minutes and letting them sit for 1 hour.
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2
Drain the soaked beans and rinse them thoroughly under cold running water. Set them aside while you prepare the aromatic base.
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3
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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4
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic burn.
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6
Add the drained beans to the pot along with the smoked ham hock, chicken stock, dried thyme, bay leaves, and smoked paprika.
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7
Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid.
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8
Simmer gently for 1.5 to 2 hours. Check the beans occasionally; they should be tender but not disintegrating. The liquid should begin to thicken from the bean starches.
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9
Stir in the canned diced tomatoes. Continue to simmer, uncovered, for another 20-30 minutes. This allows the flavors to meld and the broth to reach your desired consistency.
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10
Carefully remove the ham hock and the bay leaves. Place the hock on a cutting board, remove the meat from the bone, shred it into bite-sized pieces, and return the meat to the pot.
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11
Add the fresh lemon juice. This acidity is the 'secret ingredient' that brightens the heavy flavors of the beans and smoke.
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12
Taste the soup and season with salt and freshly cracked black pepper. Note: The ham hock is naturally salty, so taste before adding extra salt.
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13
Ladle the hot soup into deep bowls and garnish generously with fresh chopped parsley for a pop of color and freshness.
💡 Chef's Tips
Always sort through your dried beans to check for small stones or debris before soaking. Do not add the tomatoes or lemon juice until the beans are tender; the acid in these ingredients can prevent dried beans from softening properly. For a thicker, creamier texture, take one cup of the soup (beans and liquid), blend it in a blender, and stir it back into the pot. If the soup becomes too thick during the long simmer, simply splash in a little more stock or water to loosen it up. If you don't have a ham hock, a leftover meaty ham bone or 1/2 pound of diced smoked sausage works beautifully.
🍽️ Serving Suggestions
Serve with a thick slice of warm, buttered skillet cornbread for the ultimate pairing. A crisp green salad with a sharp vinaigrette helps cut through the richness of the beans. Pair with a glass of dry Hard Cider or a medium-bodied Amber Ale. Offer a bottle of hot sauce or a jar of pickled jalapeños on the side for those who like a bit of heat. A dollop of sour cream or Greek yogurt on top adds a lovely tangy creaminess.