Tender beans, smoky pork, browned mushrooms, savory vegetables, and fresh kale in a deeply built broth.
SERVES8–10
PREP20 min
COOK1–2 hr
TOTAL2–2½ hr
THE STORY
Build the broth first. Let the rest earn its way in.
This soup came together around two different jobs for the pork. Ham hocks build the smoky backbone of the broth; chunks of smoked ham make sure every bowl gets something substantial.
The vegetables are browned separately so the mushrooms and aromatics keep their character. The hock meat returns after the beans soften, and kale waits until the end so it stays green instead of disappearing into the pot. Like most bean soups, it is even better the next day.
Method
Build the broth.Combine hocks, soaked beans, 6 cups stock, tomatoes, bay, thyme, paprika, and pepper. Bring to a boil, reduce to low, and simmer.
Cook the beans.Simmer uncovered 60–90 minutes until tender. If using cooked beans, simmer 30–40 minutes.
Return the hock meat.Remove hocks, cool slightly, discard skin and bones, chop the meat, and return it to the pot.
Brown the vegetables.Cook onion, carrots, celery, and mushrooms in oil or ham fat for 6–8 minutes. Add garlic for the final minute.
Combine.Add browned vegetables and chopped smoked ham to the pot. Simmer 10–15 minutes.
Finish.Stir in kale for 5–10 minutes. Adjust stock and seasoning; brighten with cider vinegar or lemon if desired.
Do not salt early—the ham may provide plenty. For a thicker soup, mash a cup of beans against the side of the pot.
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