{"id":16448,"date":"2013-11-06T08:48:42","date_gmt":"2013-11-06T15:48:42","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16448"},"modified":"2013-11-06T08:49:01","modified_gmt":"2013-11-06T15:49:01","slug":"ham-hock-bean-soup","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2013\/11\/ham-hock-bean-soup\/","title":{"rendered":"Ham Hock Bean Soup"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/2013\/11\/ham-hock-bean-soup\/beansoup2\/\" rel=\"attachment wp-att-16449\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-16449\" alt=\"Bean Soup\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2013\/11\/BeanSoup2-200x300.jpg\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/11\/BeanSoup2-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/11\/BeanSoup2.jpg 600w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a>Growing up I didn&#8217;t really like beans.\u00a0 The only beans I really willingly ate were green beans.<\/p>\n<p>My mom and dad loved bean soup and they would eat it often for lunch during the winter months.\u00a0 As a kid, I couldn&#8217;t wrap my head around the concept of bean soup.<\/p>\n<p>Who wants to eat a huge bowl of only beans?<\/p>\n<p>The answer now is me! I love beans as an adult and make up big batches of them to have on hand.\u00a0 Cooking beans in a slow cooker is a breeze and it&#8217;s much cheaper to buy dried beans over canned beans.<\/p>\n<p>Since the weather is turning colder, I decided to tackle making some bean soup from scratch starting with cooking up the beans.<\/p>\n<p>I recently saw <a href=\"http:\/\/www.fakefoodfree.com\/2013\/10\/slow-cooker-black-calypso-beans-with.html\" target=\"_blank\">this recipe from Lori over at Fake Food Free <\/a>where she used a wheat beer while cooking her beans.\u00a0 This sparked the idea to use some beer while cooking up the beans for this soup.<\/p>\n<p><strong>Andrea&#8217;s Ham Hock Bean Soup<\/strong><\/p>\n<p><strong>For The Beans<\/strong><\/p>\n<ul>\n<li>1lb Navy Beans<\/li>\n<li>1 Large Smoked Ham Hock (or 2 if you want more ham)<\/li>\n<li>1\/2 Large Onion, cut into chunks<\/li>\n<li>1 Bottle Dark Beer, (<a href=\"http:\/\/www.newbelgium.com\/beer\/detail.aspx?id=5ac72c92-fd87-4ec7-858d-3380c8d465d8\" target=\"_blank\">I used New Belgium&#8217;s 1554<\/a>)<\/li>\n<li>10C Water<\/li>\n<li>3 Cloves of garlic<\/li>\n<\/ul>\n<p>The day before you make this soup, soak the beans in water for 24 hours.\u00a0 Drain, remove any debris and add the beans to the slow cooker.\u00a0 Add in the ham hock and the remaining ingredients.\u00a0 Cook on high for about 6-8 hours or until the beans are soft to the bite.<\/p>\n<p>Remove the ham hock and drain the beans.\u00a0 Be sure to save the liquid from the beans, you&#8217;ll need this for the soup (plus you just made awesome ham hock stock).<\/p>\n<p>Once the ham hock cools, shred and set the meat aside.<\/p>\n<p><strong>For The Soup<\/strong><\/p>\n<ul>\n<li>1\/2 Large Onion, chopped<\/li>\n<li>3 Large Carrots, peeled and chopped<\/li>\n<li>4C Navy Beans<\/li>\n<li>4C Ham Hock Stock<\/li>\n<li>4C Chicken Stock<\/li>\n<li>Pinch of salt and ground black pepper<\/li>\n<li>2tsp Ground Garlic<\/li>\n<li>1\/2tsp Worcestershire Sauce<\/li>\n<li>1TBSP Olive Oil for sauteeing<\/li>\n<\/ul>\n<p>In a large soup pot, heat oil over medium heat and add in the onions and carrots.\u00a0 Sautee for about 5-7 minutes until everything starts to soften.\u00a0 Add in the seasonings and stir.\u00a0 Add in the stocks, the beans, and the ham. Stir and then add in the Worcestershire sauce.\u00a0 Bring to a simmer and simmer for about an hour or until the carrots are cooked through.\u00a0 Stirring occasionally.<\/p>\n<p>Once the soup is ready serve with <a title=\"Buttermilk Cornbread\" href=\"http:\/\/foodembrace.com\/2012\/07\/buttermilk-cornbread\/\" target=\"_blank\">cornbread<\/a> or <a title=\"Whole Wheat Drop Biscuits (Vegan)\" href=\"http:\/\/foodembrace.com\/2011\/09\/whole-wheat-drop-biscuits-vegan\/\" target=\"_blank\">biscuits<\/a> and enjoy!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2013\/10\/cooking-inspirations\/beansoup\/\" rel=\"attachment wp-att-16440\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-16440\" alt=\"Bean Soup\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2013\/10\/BeanSoup-300x200.jpg\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/10\/BeanSoup-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/10\/BeanSoup-450x300.jpg 450w, https:\/\/foodembrace.com\/wp-content\/uploads\/2013\/10\/BeanSoup.jpg 900w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>This soup was everything I hoped it would be.\u00a0 The dark smokey beer paired perfectly with the ham hock.\u00a0 If you want, you can sub out some of the stock in the soup with another bottle of the beer.<\/p>\n<p>Yes this took all day but it was totally worth it.\u00a0 You can break this up and cook the beans one day and the soup the next.\u00a0 Or you can freeze the cooked beans and shredded ham hock so that they are ready when you would like to make this soup.<\/p>\n<p>I think the addition of maybe some greens would be great in this soup and I might do that next time.\u00a0 Perfect soup for a chilly fall day.<\/p>\n<p>You&#8217;ll have more ham hock stock then you&#8217;ll need for the soup so keep the leftovers for other uses or freeze to save for later.\u00a0 And keep that bone so you can make more stock with it later!<\/p>\n<p><em>Have fun guys, and remember, always play with your food! Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Growing up I didn&#8217;t really like beans.\u00a0 The only beans I really willingly ate were green beans. My mom and dad loved bean soup and they would eat it often for lunch during the winter months.\u00a0 As a kid, I couldn&#8217;t wrap my head around the concept of bean soup. Who wants to eat a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33,23,26],"tags":[24,32,15],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4hi","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16448"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16448"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16448\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}