Creamy Bacon Hock and White Bean Soup

Indulging in a bowl of warmth and flavour! #ComfortFoodJoy. Creamy Bacon Hock & White Bean Soup: Hearty, rich flavours of bacon hocks & white beans in a comforting bowl.

If you’re on the hunt for a soul-warming soup that’s both satisfying and rich in flavour, look no further than the Creamy Bacon Hock and White Bean Soup. This recipe takes simple ingredients and transforms them into a comforting bowl of goodness that’s perfect for chilly evenings or when you’re in need of a comforting meal.

While this creamy delight has a universal appeal, variations of this hearty dish can be found around the world. In Italy, for instance, the famous “Zuppa Toscana” boasts a similar concept, featuring Italian sausage, kale, and potatoes. This soup has been cherished for generations as a warm hug in a bowl.

Traveling across the Atlantic, we land in the southern United States, where a dish known as “Ham and Bean Soup” takes centre stage. Combining smoky ham hocks with tender beans, it’s a quintessential comfort food that’s adored by families for its simplicity and bold flavours.

The roots of our creamy creation can be traced back to the heartwarming soups that have graced family tables for centuries. Across different cultures, ingredients might vary, but the intention remains the same: to nourish the body and warm the soul like our dish today the Creamy Bacon Hock and White Bean Soup.

Creamy Bacon Hock and White Bean Soup

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 3 hours
• Total Time: 3 hours 15 mins
• Yield: 8 1x
• Category: Soup
• Cuisine: Freestyle

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Description

Creamy Bacon Hock & White Bean Soup: Hearty, rich flavours of bacon hocks & white beans in a comforting bowl.

 

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Ingredients

Units USM Scale 1x2x3x

• 2 pcs bacon hocks (approx. 1.5 kg)
• 2 cans (400 g each) white beans, drained and rinsed
• 2 cups kale, tough stems removed, chopped
• 8 cups water
• 200 ml fresh cream
• 2 pcs bay leaves
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 white onion, chopped
• 6 cloves garlic, minced
• 3 tbsp butter
• salt
• freshly ground black pepper

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Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, or until the vegetables start to soften.
2. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
3. Place the bacon hocks in the pot and pour in the water. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 2 1/2 hours. The meat on the hocks should become tender and easily come off the bone.
4. Remove the bacon hocks from the pot and let them cool slightly. Once cool enough to handle, remove the meat from the hocks and chop it into small pieces. Discard the bones and any excess fat.
5. Return the chopped bacon hock meat to the pot. Add the drained white beans and chopped kale.
6. Simmer for an additional 10-15 minutes until the kale is wilted and the beans are heated through.
7. Stir in the fresh cream and let the soup simmer for another 5 minutes. If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup until creamy.
8. Season the soup with salt and pepper to taste. Remember that the bacon hocks can be salty, so be sure to taste before adding too much salt.
9. Serve the creamy bacon hock and white bean soup hot. It pairs well with crusty bread or a side salad.

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