I want to quickly follow up the last ham hock soup recipe with a similar option. Similar but different. This soup is a childhood memory and I have nostalgic feelings when I taste it now. I’ve always adored the flavor of pepper, even at a young age, so this one was a highlight for me whenever it graced the table.
This soup is clean. It’s simple. It’s few components allow one flavor to stand out and shine: pepper. The ham hocks used give a rich savory base, the broth is thick but not to the point it’s creamy, and the pepper is left alone to be the star. You might see where additions are easily made, carrots and other veggies for example, but I like to keep it true to the cleanliness of it all.
Did I mention it takes about 15 seconds to put it together? It simmers on low for 3 hours after the initial 15 second preparation and that’s that. I’m in love.
- 1 pound bag of Great Northern White Beans
- ham hocks– either the left over from your roast, or can usually be found in the freezer meat section of the grocery store for only a couple bucks.
- ½ pound bits of baked ham
- salt and pepper
- In your largest pot, place together the ham hocks, bits of baked ham, & white beans.
- Fill the pot with water, water should be a few inches higher than the food.
- Let the pot come to a boil, then reduce to a very low simmer and let it be for 3 hours. Occasionally check to see that the water level is good. If the water appears really low and the beans are exposed above water level, add a bit more until it’s covered again.
- After 3 hours remove from heat and add a small bit of salt (the soup is already salty from the ham hocks) and add generous amounts of pepper. I go with at least 2-3 teaspoons. Stir together, remove the bones, saving any good meat attached to the bone, and it is ready to serve!