Indulge in the hearty and comforting Smoked Ham Hock Soup, a classic dish that combines the rich flavors of smoked ham hocks with a medley of vegetables and aromatic herbs. This savory soup is not only a culinary delight but also a nourishing meal that will warm you up on a chilly day. Discover the secrets of preparing this classic soup with our collection of recipes, each offering unique variations to suit your taste preferences. From the traditional version featuring tender ham hocks, aromatic vegetables, and a flavorful broth to creative takes that incorporate beans, lentils, or a touch of spice, our recipes will guide you through the process of creating a delicious and satisfying Smoked Ham Hock Soup.
Check out the recipes below so you can choose the best recipe for yourself!
LENTIL SOUP WITH SMOKED HAM HOCK
Steps:
- Add the beef broth, chicken stock , dried thyme, black pepper, bay leaf , cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes.
- Add the lentils and simmer covered for another 30 minutes. Remove cover and skim off any excess fat from the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.
Nutrition Facts : Calories 360 kcal, Carbohydrate 57 g, Cholesterol 13 mg, Fiber 9 g, Protein 25 g, SaturatedFat 1 g, Sodium 963 mg, Sugar 9 g, Fat 4 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
NAVY BEAN AND HAM HOCK SOUP
Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!
Provided by Culinary Envy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
- Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
- Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
- Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 30.1 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 10.7 g, Protein 26.4 g, SaturatedFat 7.1 g, Sodium 126.5 mg, Sugar 3.8 g
SMOKED HAM HOCK AND CABBAGE SOUP
Got this recipe from an Amish neighbor years ago, but she doesn't remember where she got it. I have had this at the Hoss's steakhouse chain as an appetizer or with a big salad.This is more about the broth than the ham or cabbage. Be careful of the salt as some ham hocks can be very salty, but on the plus side they are available at any grocery store.
Provided by m s.7143
Categories Clear Soup
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Remove skin from smoked ham hocks.
- In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
- Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
- Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
- Reduce heat and simmer, covered for 1 1/2 hours.
- Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
- Skim some or all fat.
- Remove meat from cooled ham hocks and add back into the soup.
- Add brown sugar. Salt very carefully. Allow to heat fully and serve.
- If you want it a little sweeter, add a little more brown sugar.
SPLIT PEA SOUP WITH HAM HOCKS
Steps:
- In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.
Tips:
- To save time, use a pre-cooked ham hock.
- If you're using a fresh ham hock, be sure to soak it in water for at least 1 hour before cooking.
- Add your favorite vegetables to the soup. Some good options include potatoes, carrots, celery, and onions.
- Season the soup to taste with salt, pepper, and other spices.
- Serve the soup hot with a side of bread or crackers.
Conclusion:
Smoked ham hock soup is a delicious and hearty soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and satisfying meal, give smoked ham hock soup a try. You won't be disappointed!
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