Before soup season officially closes for another year, I thought I would share this wonderful and easy to prepare soup recipe with you. Now one of the things you are really going to like about this recipe is the fact that no olives or veggies were hard pressed in the making of this soup. The only fat in this soup comes from the ham hock. And then, all that’s left are dried beans, veggies, herbs, and water. So basically this soup is low fat and very, very nutritious. It also features one of my favorite herbs – summer savory. If you have never cooked with savory, allow me to extol its virtues for you right here and now!
Savory is in the family Lamiaceae and is related to rosemary and thyme. To paraphrase the description on the label of a Spice Islands jar, “Summer savory is often compared to marjoram (another one of my favorite herbs) or thyme in flavor. Summer savory has a spicy aroma and pungent, peppery flavor. Savory is one of the key ingredients in classic herb blends like bouquet garni and Herbes de Provence. It is an indispensable ingredient for kicking up mild foods without overpowering them. Use it to brighten everything from omelets to chowders. Or combine it with snipped chives, lemon, and mayonnaise to coat chicken or fish.”
I use summer savory whenever I want a less robust flavor than either rosemary or thyme would provide. The same way I use marjoram instead of oregano when I need a calmer, sweeter flavor. In this recipe I chose to use an equal amount of both thyme and savory with a couple of bay leaves thrown in for good measure.
I also prefer flageolet beans over Navy beans when I make this soup because they are just so creamy and delicious. They can be difficult to find, but well worth a trip to Central Market or PFI (Pacific Food Importers).
So next time you are in the mood for an easy to prepare hearty soup, give this recipe a try. I like to start this soup on a Saturday or Sunday morning and serve it for lunch. And yes I know I could make this soup any week day now that I am retired. But I’m here to tell you, even though I have been retired for over 10 years, I still look forward to Friday nights, making soup on the weekends, hosting dinners on Saturday nights, and hate when Sunday night rolls around. Some habits and inclinations just don’t go away easily, especially if they were hard wired into your psyche for so many years before retirement. Or maybe it’s just that I’m sensitive to the fact that so many of our friends and relations are still putting in their 9-5. Whatever the reason, I usually only make soup on weekends. If any of you have a solution to my dilemma, I’ll happily build you a pot of soup some Wednesday in the near future!
- 1 meaty ham hock (usually come cut in thirds)
- 5 c. water or part veggie stock
- 1 c. dry Flageolet beans (French) or Navy beans
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 T. chopped fresh parsley
- 2 tsp. dried thyme
- 2 tsp. dried summer savory
- 2 bay leaves (Turkish bay leaves have the best natural depth of flavor)
- freshly ground black pepper
- toasted chewy baguette slices
Combine all ingredients in a medium sized, covered soup pot. Bring to a boil, reduce heat, cover, and simmer for about 90 minutes or until beans are tender. Stir frequently. Remove ham hock and allow to cool enough to handle. Remove meat from bones and add back to soup. Discard bones. Serve soup piping hot with baguette slices.