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  • Smoky Bean Soup with Ham Hocks

    1 vote
    Smoky Bean Soup with Ham Hocks
    Prep: 1 days Cook: 150 min Servings: 8
    by Vivien
    35 recipes
    >
    Comfort food for a rainy day. Bean melange simmered with smoked ham hocks, dark beer, chicken broth, herbs, and a smidgen of chipotle pepper for a hearty smoky flavored soup.

    Ingredients

    • 1 18 oz. package blend of beans
    • ½ medium sized sweet onion diced
    • 8 oz chopped carrots (about 10-12 small carrots)
    • 9 oz chopped celery (about 5-6 stalks)
    • 2.95 oz ham hocks
    • 14.5 oz can chopped peeled tomatoes
    • 2 tbsp balsamic vinegar
    • 3 garlic cloves minced
    • 3 tablespoons vegetable oil
    • 1 inch fresh ginger peeled and minced
    • 1 tablespoon thyme
    • 1 tablespoon marjoram
    • 5-6 fresh sage leaves minced
    • 5-6 basil leaves minced
    • 1 chipotle pepper wrapped in cheesecloth
    • chicken broth 1 box
    • 1.5 tablespoons sugar
    • 1 14 oz bottle dark beer
    • Pepper and salt to taste (caution as ham hocks are already salty)

    Directions

    1. Wash and rinse beans in cold water and soak overnight in water.
    2. Discard the water.
    3. In a large covered pan, sauté garlic, onion, carrots, and celery in oil.
    4. Add beans, ham hocks, chicken broth, peeled chopped tomatoes, diced ginger, thyme, marjoram, chipotle pepper and simmer for 1 1/2 hours.
    5. Then add the beer, balsamic vinegar, sugar, fresh sage and basil and simmer for another 1 hour on low heat. Taste and adjust seasonings with salt and pepper. Discard the chipotle pepper before serving soup.
    6. Serve with warm olive bread or warm sour dough bread.

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