I’ve tried making this soup both ways, and I don’t see a big difference in flavors and textures. Personally, though, I don’t think it’s necessary. Some recipes call for pre-soaking the beans, saying that it significantly enhances their texture and helps degas them. Now, the question is: should you pre-soak the beans overnight? Alternatively, cannellini, navy, Boston beans, pinto, and kidney beans all make great options. What Beans Can I Use For this Ham and Bean Soup?įor this ham and bean soup, you can use Great Nothern Beans, which have a lovely nutty flavor. Chopped Ham – for more of that meaty ham flavor and wonderful texture.
Recipe for ham and bean soup free#
But feel free to use black if it’s all you have. Also, you’ll see the black flecks in the soup. When it comes to white pepper vs black pepper, just remember that white pepper has a little more heat and that black pepper has a stronger taste. Mustard Powder, Bay Leaves, White Pepper – to flavor the broth even more.Onion and Garlic – standard soup aromatics to make the broth more mouthwatering.Carrots and Celery – classic veggies used to add flavor, crunch, and nutrition.Simmered for at least an hour, the ham hock is the most critical ingredient on the list. Ham Hock – this is where the soup’s broth gets most of its flavor.Salted Water – you’ll use this to “hot soak” the beans so they’re soft enough to cook.Dry Great Northern Beans – I love these beans for their flavor and shape, but there are plenty of alternatives, which we’ll get into below.So whether you have holiday leftovers or a fresh ham hock ready to go, this old-fashioned ham and bean soup won’t disappoint. This warm and comforting soup recipe is satisfying on its own, but it’s even more filling with a side of tender cornbread.
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