Humkessoep

Humkessoep (Dutch Ham Hock and Bean Soup)

A traditional Dutch farmhouse soup built on a slowly simmered ham hock, creamy potatoes, and white beans. It is hearty enough to be a one-pot supper and is traditionally eaten with dark rye bread.

Prep

20 min

Cook

150 min

Total

170 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2½ lb) smoked ham hock (schouderham), smoked, meaty; ask the butcher to cut it in half if very large
• •2 L (8½ cups) cold water
• •1 bay leaf bay leaf
• •2 whole cloves cloves
• •1 large onion, studded with the cloves
• •200 g (7 oz) dried white beans (cannellini or Dutch bruine bonen), soaked overnight in cold water; canned (drained) works as a shortcut
• •600 g (1¼ lb) waxy potatoes, peeled and cut into 2 cm cubes
• •150 g (5 oz) diced bacon (spekreepjes), Dutch smoked bacon if possible
• •2 stalks celery, finely diced
• •1 large carrot, finely diced
• •1 tbsp butter
• •1 tsp salt, plus more to taste
• •0.5 tsp (½ tsp) freshly ground black pepper
• •2 tbsp chopped fresh parsley, to finish
• •1 tbsp malt vinegar or cider vinegar, optional, to taste

Steps

1. 1 Drain the soaked beans, cover with fresh cold water, and simmer for 40–60 minutes until just tender; drain and set aside. (Skip this step if using canned beans.)
2. 2 Place the ham hock in a large pot with 2 L cold water, the bay leaf, and the clove-studded onion. Bring slowly to a gentle simmer, skimming off any grey foam that rises.
3. 3 Partially cover and simmer the ham hock for 1 hour 30 minutes to 2 hours, until the meat is tender and pulls easily from the bone and the broth is milky and rich.
4. 4 Lift the ham hock out, let it cool slightly, then pull the meat from the bone in bite-sized pieces; discard skin, fat cap, and bone. Strain the broth through a fine sieve and return it to the pot.
5. 5 In a separate pan, cook the diced bacon over medium heat for 4–5 minutes until the fat renders and the pieces are lightly crisp. Add the butter, celery, and carrot and sweat for 5 minutes until softened but not browned.
6. 6 Add the bacon and vegetables to the ham broth along with the drained beans and the potato cubes. Simmer gently for 15–18 minutes, until the potatoes are completely tender when pierced with a knife.
7. 7 Lightly mash about a quarter of the potato and bean mixture against the side of the pot with a fork; this gives the soup its characteristic creamy body without adding cream.
8. 8 Return the shredded ham to the pot, season with salt and pepper, and warm through for 2–3 minutes. Taste and add a small splash of vinegar if the soup needs brightness.
9. 9 Ladle into deep bowls, scatter with parsley, and serve hot with dark rye bread and butter.
10. 10 Doneness cue: the ham should reach an internal temperature of at least 74 °C / 165 °F when checked at the thickest part of the meat, and the broth should be opaque and jelly-like when chilled (a sign of good collagen extraction).