Sunrise on the Reaping | Bean & Ham Hock Soup
It’s the 50th annual Hunger Games and Haymitch Abernathy must fight against the odds - that are deliberately stacked against him - to try and change the history of the games and make a better future.
“They will use me for their entertainment and then kill me, and the truth will have no say in it.”
At its core, this is a book about how disinformation can separate people from their natural empathy. Making them choose themselves over others.
If you love Haymitch and want a better understanding of what made him who he is. Why he is gruff and negative, prone to drunkenness, and yet has a hidden sweetness, then I think you’ll enjoy this book.
“And that’s part of our trouble. Thinking things are inevitable. Not believing change is possible.”
I don’t know if it was my mood or all the hype surrounding it, but I was slightly disappointed with this book. There was nothing inherently wrong with the story. I was just hoping it would push the boundaries and expand the world a bit more. But it felt like more of the same? Am I alone in this?
While I appreciated the social commentary and enjoyed being back in the Hunger Games world, I found it felt a bit too similar to the other books in the series, making it feel predictable.
I still enjoyed the ride but wish it had broken the mould just a little bit more.
Food not only brings us together, but has the power to comfort us in times of need.
“She lifts the lid, and a cloud of bean and ham hock soup steam dampens my face. Mags. Trying to reach us, to let us know we are not alone in our pain, to give us strength to go on.”
Bean and Ham Hock Soup is a soothing salve for Haymitch, reminding him of home and those he holds dear.
Throughout the story, it brings him comfort, strength, and resilience right when he needs it — giving him the strength to carry on.
Is there a food that comforts you on difficult or dark days? Or one you like to share with others when they are going through a hard time?
Haymitch’s Bean & Ham Hock Soup
Ingredients
1 tablespoon oil
3 celery stalks (2 if large), diced
2 medium carrots, diced
1 medium onion, diced
4 garlic cloves, minced
6 cups chicken broth (low-sodium or no salt added)
2 (19 fl. oz/540ml) cans navy beans
1 ham bone or 2 ham hocks (meat attached)
2 bay leaves
additionally ham, if needed
½ cup fresh parsley, chopped
¼ cup fresh dill, chopped
salt, to taste**
Instructions
*If you do not have an instant pot you can make this on the stove top. Simply simmer for a few hours instead of 40 minutes.
Set instant pot to sauté. Add oil then celery, carrot, and onions. Cook until softened. Add garlic and cook 1 minute. Stir in chicken broth and navy beans. Nestle ham bone and bay leaves into the liquid.
Secure the lid and set pressure valve to sealing. Pressure cook on high for 40 minutes. Let the pressure release naturally for 10 minutes before releasing manually.
Remove the ham bone and shred any meat attached to the bone. Add additional ham, if needed, to make two cups. Stir into soup, along with parsley and dill. Set to saute and bring to a simmer. Season with salt to taste, and enjoy!
** Ham can be quite salty so it is best to salt this soup at the end to avoid over-salting.
Tip: Ham hocks or a leftover ham bone will work in this recipe.
Hi I’m Cheri, I’ve been staying up too late reading since I was a kid hiding under the covers with a flashlight.