Northern Beans with Ham Hocks

When chilly weather hits, a pot of soup is just what is needed. This Northern bean soup is loaded with flavor and is simmered with a ham hock in the soup while the beans cook. The ham hocks give the soup a smoky flavor.

This soup is also a great soup to make in the crockpot. The soup will simmer all day in the crockpot, yet on the stove, the soup simmers for a period of time to instill the flavor into the beans.

This Northern Bean and ham hock soup is super healthy and easy to make.

It is hearty and will fill the most hungry of people. The soup is a comforting dish that is savory and satisfying.

Frequently Asked Questions:

            Are ham hocks a healthy ingredient?

You use ham hocks to flavor the broth and enrich the beans with a smoky flavor.

            Is this soup a healthy dinner option?

The soup is loaded with protein and fiber. Not only is it filling and satisfying, you get a daily dose of fiber and protein, and combined with vegetables can add even more vitamins and minerals.

            What vegetables can be added?

The recipe calls for carrots, celery and onions. I believe that is the perfect combination for flavor and health benefits.

            How do I store this soup?

Once the soup has cooled to room temperature, it can be placed into an airtight container and placed into the refrigerator for up to 4 or 5 days.

            How do I reheat the soup?

The soup can be placed into a pot and heated on the stovetop over medium heat, until heated through. You could also heat one serving at a time.

What do you need to make Northern Beans with Ham Hocks

            8 ½ cups water

            2 pounds Smoked ham hocks

            1 pound Great Northern Beans

            1 tbsp Olive Oil

            2 tsp Herbs de Provence

            2 tsp Garlic, freshly minced

            1 tsp Salt

            ½ tsp Black Pepper

            1 cup Carrots, sliced or chopped

            1 cup Onion, diced

            1 cup Celery, sliced or chopped

How to make Northern Beans with Ham Hocks

FIRST STEP:

Add the water to a Dutch oven over medium heat

Bring the water to a boil and add the beans, remove from the heat and let the beans soak for two hours

Drain and rinse

Add 8 ½ cups of water to the pot and add in the Ham Hocks and Herbs de Provence

Bring to a boil, reduce the heat to a simmer, cover and cook for 1 hour

SECOND STEP:

Saute the onions, carrots and celery in a skillet over medium high heat until the vegetables have softened

a)

b)

c)

d)

THIRD STEP:

Add the vegetables and drained beans to the broth with the ham hocks. Bring to a boil and reduce heat and simmer for 40 minutes, while covered

Remove the ham hocks and trim off all meat you can. Add the meat back to the pot

a)

b)

c)

d)

Discard the rest of the ham hock

Serve with additional Salt and Pepper, garnish with Parsley

YAY!

Enjoy!

YUM!