Hoosier Bean Soup
Submitted by penny
Hoosier bean soup with navy beans and ham hock, simmered low and slow after an overnight soak. A classic Midwestern ham and bean soup that’s thick, smoky, and deeply satisfying.
YIELD
2 servingsPREP
10 minCOOK
1 hrsREADY
10 hrsSoak a pound of navy beans overnight, drop in a ham hock, simmer for an hour until the beans turn creamy and the broth goes smoky. That’s the soul of this Indiana-style bean soup.
The finishing move is a quick sauté of onion and celery in butter, stirred in near the end. It sounds small but it makes a difference, adding a sweet, slightly caramelized note that cuts through the richness of the ham hock broth. Don’t skip it.
This is patience cooking. Most of the time is hands-off, and the result is the kind of ham and bean soup that tastes like it took all day because it did.
Ingredients
Directions
Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours.
Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender.
About 1 to 1½ hours. Melt butter in a small skillet and sauté onion and celery over medium heat until onion is light brown and celery starts to become tender, about 5 minutes.
Stir into soup.
Add salt and pepper.
Comments
you didn't mention the celery??
Thanks for your comment, just updated the recipe, should be saute onion and celery together for about 5 minutes, enjoy!