Teresa's Recipes
Pinto Bean and Ham Hock Soup
Warm up with this hearty Pinto Bean and Ham Hock Soup, a comforting dish that's perfect for chilly days. This rustic soup combines tender pinto beans with smoky ham hocks, simmered with aromatic vegetables and herbs to create a robust broth that warms the soul. Traditionally enjoyed in various cultures, this dish is a beloved staple in Southern cuisine, showcasing the art of utilizing every part of the pig, thus minimizing waste. Serve this satisfying soup with crusty bread for a complete meal that will have your family asking for seconds.
Ingredients
- 1 pound, rinsed and soaked overnight Pinto beans
- 2-3 hocks Ham hocks
- 1 large, diced Onion
- 2, diced Carrots
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 2 Bay leaves
- 1 teaspoon, dried Thyme
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 6 cups Chicken broth
- 2 cups Water
- 1/4 cup, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 3 hours
- Calories: 350
- Fat: 13g
- Carbs: 42g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Begin by rinsing the pinto beans in cold water and soaking them overnight in a large bowl. Drain and set aside before use.
- In a large pot or Dutch oven, add the soaked pinto beans, ham hocks, diced onion, carrots, celery, minced garlic, bay leaves, thyme, salt, pepper, chicken broth, and water.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beans are tender and the ham hocks are falling off the bone.
- Once cooked, carefully remove the ham hocks from the pot. Allow them to cool slightly, then shred the meat from the bones, discarding any fat and bones.
- Return the shredded ham to the pot and stir well to combine. Taste and adjust the seasoning if necessary.
- Serve the soup hot, garnished with freshly chopped parsley for a burst of color and freshness.
Tips
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper during cooking.
- Feel free to substitute the ham hocks with smoked turkey or chicken for a lighter version.
- This soup freezes well, so consider making a double batch for future meals.