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Ham hock and white bean soup

Name: Ham and bean soup recipe
Yield: 8
Ingredients: 20.00 ml extra virgin olive oil; 1 large onion, finely chopped; 2 large carrots, finely chopped; 6 garlic cloves, thinly sliced, plus 2 extra cloves, crushed; 2 bay leaves; 3 anchovies, finely chopped; 40.00 ml tomato paste; 250ml red wine; 1kg ham hock; 1 tsp sweet paprika; 4 x 400g cans white beans, drained, rinsed; 82.50 ml finely chopped thyme leaves; Finely grated zest of 2 lemons

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by Lucy Nunes

Delicious Team

Jun 23, 2024

If you're looking for a warming soup recipe that will leave you feeling cosy and full, this easy ham and bean soup is it. Packed with nutrients, this hearty soup includes a delicious balance of vegetables and meat in one delicious bowl. Two large carrots add sweetness to this recipe along with a generous portion of white beans for velvety texture, and a kilo of salty ham hock shredded in the mix to create a savoury extravaganza. Keep this recipe close, you'll be using it a lot.

Recipe note: You’ll need a large stockpot with a lid.

1 tbs extra virgin olive oil
1 large onion, finely chopped
2 large carrots, finely chopped
6 garlic cloves, thinly sliced, plus 2 extra cloves, crushed
2 bay leaves
3 anchovies, finely chopped
2 tbs tomato paste
1 cup (250ml) red wine
1kg ham hock
1 tsp sweet paprika
4 x 400g cans white beans, drained, rinsed
1/3 cup finely chopped thyme leaves
Finely grated zest of 2 lemons

Method

1.

Heat oil in a large stockpot with a lid over medium heat. Cook onion, carrot, sliced garlic, bay leaves and anchovies, stirring occasionally, for 10 minutes or until golden. Stir in tomato paste and cook, stirring constantly, for 1 minute.
2.

Add wine and simmer, stirring occasionally, for 5 minutes until almost evaporated. Add ham hock, paprika and 2L water. Bring to the boil, then reduce heat to low and gently simmer, covered, for 1 hour.
3.

Add beans and cook, covered and stirring occasionally, for another 45 minutes. Meanwhile, combine thyme, crushed garlic and zest in a small bowl. Set aside.
4.

Transfer to a chopping board. Discard skin, bones and fat. Shred meat and return to pot. Check seasoning.
5.

Divide soup among serving bowls. Serve sprinkled with thyme mixture.