Save to Pinterest There’s nothing quite like the aroma of a ham hock and bean soup slowly simmering on the stovetop. This hearty Southern classic is the epitome of soul food, bringing together the richness of smoked pork with creamy white beans and a golden square of buttery cornbread. It’s a meal that warms you from the inside out, turning any dinner into a cozy occasion.
Save to Pinterest This dish is a testament to the beauty of slow cooking. As the ham hock tenderizes, it releases its savory, smoky essence into the broth, which the beans soak up perfectly. Accompanied by the slight sweetness of the cornbread, every spoonful is a balanced harmony of flavors and textures.
Ingredients
- For the Ham Hock and Bean Soup
- 1 large smoked ham hock (about 1 lb / 450 g)
- 1 lb (450 g) dried white beans (e.g., navy or Great Northern), soaked overnight and drained
- 8 cups (2 L) low-sodium chicken or vegetable broth
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- Salt, to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
- For the Cornbread
- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
Instructions
- 1. Prepare the Soup
- In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Add garlic and sauté 1 minute more. Add soaked beans, ham hock, bay leaves, thyme, black pepper, and smoked paprika. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beans are tender and ham hock is falling apart. Remove the ham hock. Shred the meat, discarding skin and bone, and return the meat to the pot. Discard bay leaves. Taste and season with salt as needed. Simmer uncovered 10–15 minutes to thicken if desired. Stir in fresh parsley just before serving.
- 2. Make the Cornbread
- Preheat oven to 400°F (200°C). Grease an 8-inch (20 cm) square baking dish. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter. Pour wet ingredients into dry, stirring until just combined (do not overmix). Pour batter into prepared dish. Bake 20–25 minutes, until golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
- 3. Serve
- Serve the hot soup in bowls with warm cornbread on the side.
Zusatztipps für die Zubereitung
Ensure you soak the dried beans overnight to ensure they soften evenly during the long simmer. If the soup gets too thick, you can splash in a bit more broth or water until you reach your desired consistency. Don't forget to remove the bay leaves before serving!
Varianten und Anpassungen
For a pork-free version, substitute the smoked ham hock with a smoked turkey leg. If you want more greens, add chopped kale or spinach in the last 10 minutes of simmering. For a deeper flavor, you can also add a dash of liquid smoke to the soup pot.
Serviervorschläge
Serve the soup hot in deep bowls, garnished with fresh parsley. Place a warm slice of cornbread on the side, or crumble it directly into the soup for a more rustic texture. The cornbread can also be made ahead and reheated before serving.
Save to Pinterest This Ham Hock and Bean Soup with Cornbread is more than just a recipe; it’s a warm embrace in a bowl. Gather around the table and enjoy the wonderful rewards of a home-cooked Southern meal.
Answers to Recipe Questions
- → How long should the ham hock simmer?
Simmer the ham hock for about 2 hours until the meat becomes tender and starts to fall apart.
- → Can I substitute the beans used in this dish?
Yes, dried white beans such as navy or Great Northern beans work well, soaked overnight for best texture.
- → How do you achieve a smoky flavor in the soup?
The smoked ham hock provides natural smokiness. For extra smoky depth, a dash of liquid smoke can be added.
- → What is the best way to serve cornbread alongside the soup?
Serve the cornbread warm, sliced into squares, to complement the rich and hearty soup.
- → Can I add vegetables to enhance the nutrition?
Adding chopped kale or spinach in the last 10 minutes of simmering boosts nutrition and adds fresh greens.
