WHITE BEAN AND HAM HOCK SOUP

by Friend Recipes

A warming ham and bean soup that is perfect for cold winter days! This delicious ham and bean soup is a cold-weather staple thanks to the addition of white beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs.

This dish is easy to make and a fantastic way to use up a ham bone. The whole family will love this dish.

ALL INSTRUCTIONS FOR MAKING WHITE BEAN AND HAM SOUP

Quickly soak the beans:

Place the beans in a large pot and add 2 to 3 inches of water.

Bring to a boil, turn off the heat and let the mixture rest for an hour.

Let the beans drain.

Prepare the white bean and ham soup:

Place the drained beans in a large 5.5-quart saucepan or Dutch oven. Add the ham, water, chicken stock, bay leaves, and chopped onion.

Bring to a boil over high heat, cover, and cook over medium heat for about an hour or until the beans are tender.

After the beans are tender, remove the bay leaves, ham, and remaining onion. The ham should be left to cool while the bay leaves and onions are discarded.

Add the tomatoes, garlic, thyme, carrots, celery, chopped onion, and 2 tablespoons of salt to the pot.

Cook for 15 minutes on high heat.

When the ham is cool enough to handle, and while the soup is simmering, remove the meat from the hocks, remove any bones, fat, or tough sinew, and finely chop.

Add about 2 cups of beans, vegetables, and a little stock to a blender or food processor using a ladle. (If using a blender, remove the center knob from the lid and place a tea towel over it to prevent splatter.)

Until smooth, puree.

Work the mixture back into the soup.

For soup, including meat and vegetables.

Simmer for another five minutes at medium-low heat.

If necessary, add salt to the seasoning after tasting. When it is time to eat, top each bowl with a generous amount of grated cheese and a drizzle of olive oil if using.

WHAT INGREDIENTS ARE NEEDED FOR THIS MEAL?

  • 1 pound rinsed dry white navy or Great Northern beans
  • 4 cups chicken stock and 6 cups water
  • 1 yellow onion, quartered, plus 1/2 cup chopped (you’ll need 2 onions) 2 bay leaves
  • 2 pounds. Smoked hock ham
  • Two chopped carrots
  • Two chopped celery stalks
  • One can of chopped or diced tomatoes,
  • Four chopped garlic cloves
  • 1 tablespoon of freshly chopped thyme leaves
  • Salt
  • Kale or other dark leafy greens, 11/2 cups, chopped
  • Pecorino Romano or Parmigiano Reggiano, finely grated to serve

WHAT CAN BE SERVED WITH WHITE BEAN SOUP?

You can serve a piece of buttery, crusty bread to go with a cup of this soup. You can also have garlic bread, cornmeal, or buttermilk biscuits.

HOW TO STORE LEFTOVER WHITE BEAN AND HAM SOUP?

Any leftovers can be stored in the refrigerator in an airtight container for 3 to 4 days.

WHAT ARE THE FREEZING INSTRUCTIONS FOR WHITE BEAN SOUP?

Allow the soup to cool completely according to the freezing instructions before placing it in a freezer container or zip-lock bag. It can be kept frozen for up to three months. Thaw it overnight in the refrigerator before you intend to reheat it the next day.

WHITE BEAN AND HAM HOCK SOUP

Recipe by Alexandra Jo
Servings

8

servings
Prep time

15

minutes
Cooking time

1

minute

Ingredients

  • 1 pound rinsed dry white navy or Great Northern beans

  • 4 cups chicken stock and 6 cups water

  • 1 yellow onion, quartered, plus 1/2 cup chopped (you’ll need 2 onions) 2 bay leaves

  • 2 pounds. Smoked hock ham

  • Two chopped carrots

  • Two chopped celery stalks

  • One can of chopped or diced tomatoes,

  • Four chopped garlic cloves

  • 1 tablespoon of freshly chopped thyme leaves

  • Salt

  • Kale or other dark leafy greens, 11/2 cups, chopped

  • Pecorino Romano or Parmigiano Reggiano, finely grated to serve

Directions

  • Quickly soak the beans:
    Place the beans in a large pot and add 2 to 3 inches of water.
    Bring to a boil, turn off the heat, and let the mixture rest for an hour.
    Let the beans drain.
  • Prepare the white bean and ham soup:
    Place the drained beans in a large 5.5-quart saucepan or Dutch oven. Add the ham, water, chicken stock, bay leaves, and chopped onion.
  • Bring to a boil over high heat, cover, and cook over medium heat for about an hour or until the beans are tender.
  • After the beans are tender, remove the bay leaves, ham, and remaining onion. The ham should be left to cool while the bay leaves and onions are discarded.
  • Add the tomatoes, garlic, thyme, carrots, celery, chopped onion, and 2 tablespoons of salt to the pot.
  • Cook for 15 minutes on high heat.
  • When the ham is cool enough to handle, and while the soup is simmering, remove the meat from the hocks, remove any bones, fat, or tough sinew, and finely chop.
  • Add about 2 cups of beans, vegetables, and a little stock to a blender or food processor using a ladle. (If using a blender, remove the center knob from the lid and place a tea towel over it to prevent splatter.)
  • Until smooth, puree.
    Work the mixture back into the soup.
  • For soup, including meat and vegetables.
  • Simmer for another five minutes at medium-low heat.
  • If necessary, add salt to the seasoning after tasting. When it is time to eat, top each bowl with a generous amount of grated cheese and a drizzle of olive oil if using.

Nutrition

  • Calories: 506kcal | Carbohydrates: 40g | Protein: 60g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 136mg | Sodium: 3628mg | Potassium: 1662mg | Fiber: 13g | Sugar: 3g

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