Linda Williams Many Bean Soup

This Many Bean Soup is a testament to slow-cooked comfort. By simmering a mix of dried beans with a smoky ham hock, you create a broth that is rich, deep, and incredibly satisfying. The addition of carrots, onions, and tomatoes balances the earthiness of the beans with bright, savory notes. It&# 226;ÂÂs the kind of meal that tastes even better the next day, making it perfect for batch cooking. Whether youÃ¢ÂÂre looking for a warming bowl on a chilly evening or a satisfying lunch, this soup delivers robust flavors with minimal effort. The long simmer time ensures the beans are creamy and the ham hock has rendered its flavor into every spoonful.

Cooking Method: Boiling, Smoking, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 82.9

Dietary: Gluten-free

Description

This Many Bean Soup is a testament to slow-cooked comfort. By simmering a mix of dried beans with a smoky ham hock, you create a broth that is rich, deep, and incredibly satisfying. The addition of carrots, onions, and tomatoes balances the earthiness of the beans with bright, savory notes. It&# 226;ÂÂs the kind of meal that tastes even better the next day, making it perfect for batch cooking. Whether youÃ¢ÂÂre looking for a warming bowl on a chilly evening or a satisfying lunch, this soup delivers robust flavors with minimal effort. The long simmer time ensures the beans are creamy and the ham hock has rendered its flavor into every spoonful.

Ingredients

2 cup Mixed beans
2 tablespoon Salt
1 Hambone Or hamhock
1 Large Onion, chopped
1 Lg Can chopped tomatoes;

Directions

1
Rinse the mixed beans thoroughly and pick over them to remove any debris or stones.
2
Place the beans in a large bowl, cover with plenty of water, and let them soak overnight.
3
Drain the soaked beans and discard the soaking water.
4
In a large stockpot, combine the drained beans, ham hock, and 2 quarts of fresh water.
5
Bring the mixture to a boil over high heat.
6
Reduce the heat to low, cover, and simmer gently for 2 1/2 to 3 hours, until the beans are tender.
7
Stir in the chopped onion, carrots, tomatoes, chili powder, garlic powder, and lemon juice.
8
Continue to simmer uncovered for another 45 minutes, allowing the flavors to meld.
9
Taste and adjust seasoning with salt and pepper as needed.
10
Remove the ham hock, shred any meat from the bone, and return it to the pot if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 82.9kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.3g2%
Cholesterol 12.0mg4%
Sodium 29585.5mg1233%
Total Carbohydrate 10.8g4%
Dietary Fiber 3.8g16%
Sugars 5.4g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the ham hock and add smoked paprika or liquid smoke for depth of flavor.

You can substitute the ham hock with 1/4 lb of smoked turkey for a lighter option.

Optional addition: Stir in 1 cup of diced potatoes along with the other vegetables for extra heartiness.

If using canned beans instead of dried, skip the soaking step and add them with the vegetables, simmering only for the final 45 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a splash of water or broth when reheating.

This soup freezes well. Let it cool completely before freezing in portion-sized containers for up to 3 months.

Keywords: many bean soup, dried beans, ham hock, slow cooker, comfort food, american cuisine, hearty soup, bean soup recipe, smoky flavor, winter meal, meal prep, vegetarian option, homestyle cooking, simmered soup, protein rich, budget friendly, leftover friendly, classic recipe, warming bowl, fiber rich

Read it online: https://www.chefs-mate.com/recipe/linda-williams-many-bean-soup/