Hearty Mixed Bean Soup with Smoked Ham Hock - A Slow Cooker Delight ( mixed bean soup, slow cooker bean soup, and hearty bean soup recipe )
Nothing beats the aroma of a hearty, slow-cooked meal waiting for you after a long day. This mixed bean soup with smoked ham hock is the perfect comfort food, offering a delicious blend of flavors and textures. While canned beans may be convenient, dried beans provide a richer taste and better nutrition. If you have the time to soak them overnight, the result is well worth the effort.
Why Choose Dried Beans?
Dried beans have a superior flavor and texture compared to their canned counterparts. They also retain more of their nutritional value, making them a healthier option. While they do require some planning, soaking them overnight is easy, and the slow cooker does the rest of the work for you. This recipe is flexible, allowing you to use any combination of beans you prefer, creating a vibrant and flavorful soup.
Ingredients You’ll Need
- 2 cups mixed dried beans, soaked overnight
- 1 small onion, chopped
- 1 small carrot, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 (14-ounce) can chopped tomatoes
- 1 smoked ham hock
- 6 cups chicken stock
Instructions
Prepare the Slow Cooker: After soaking your dried beans overnight, drain and rinse them. Then, add them to your slow cooker pot.
Add Vegetables and Seasoning: Next, add the chopped onion, carrot, and celery to the pot. Sprinkle the dried thyme over the vegetables, and toss in the bay leaf.
Incorporate Tomatoes and Ham: Pour in the canned chopped tomatoes and place the smoked ham hock on top of the mixture.
Add the Stock: Pour the chicken stock into the slow cooker, ensuring all the ingredients are submerged.
Cook Slowly: Cover the slow cooker and set it on low heat. Let the soup cook for 8-10 hours, allowing the flavors to meld together and the ham to become tender and fall off the bone.
Final Touches: Once the cooking time is up, carefully remove the ham bone from the pot. Strip off any meat and add it back into the soup. Remove the bay leaf and discard it.
Serve: Ladle the hot soup into bowls and serve with a loaf of crusty bread for a satisfying meal.
Tips for the Best Mixed Bean Soup
Choosing Your Beans: The more varieties of beans you use, the more colorful and flavorful your soup will be. Consider using red beans, black beans, lima beans, kidney beans, split peas, cranberry beans, and lentils for a diverse and hearty soup.
Ham Hock Substitute: If you can’t find a smoked ham hock, smoked turkey legs or bacon can be used as a substitute to provide that rich, smoky flavor.
Make it Vegetarian: To make this soup vegetarian, simply omit the ham hock and use vegetable stock instead of chicken stock. The beans alone will provide plenty of protein and texture.