White Bean and Ham Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 pound bag of Great Northern Beans, sorted and rinsed2 smoked ham hocks2 quarts water2 tablespoons olive oil1/2 cup sweet onion, diced3 leeks, rinsed and sliced3 ribs of celery, chopped2 medium carrots, peeled and diced1 clove of garlic, minced1 bay leafSalt and pepper to tasteFresh parsley
Place rinsed beans in a large bowl and cover completely with cold water; allow beans to soak overnight.
The following day, place ham hocks in a large pot and cover with 2 quarts of water; bring to a boil while preparing the vegetables.
In a medium sauté pan, heat oil over medium heat; add onion, leeks, celery, and carrots and cook for about five minutes. Stir in garlic and continue cooking for one minute; remove from heat.
Turn heat down to low; add the drained beans, vegetables, and bay leaf to the pot with the ham hocks and stir to combine.
Simmer for 4-6 hours, or until the beans are soft and the ham meat easily pulls away from the bone; pull the meat off the bone and discard the bones. Add salt and pepper to taste and finish with chopped fresh parsley.
I like to use my immersion blender and puree a bit of the soup for a creamier consistency. You can also toss in a can of diced tomatoes or even Ro-tel if you like it spicy. Serve with cornbread and a crisp salad and you have a killer meal!
Serving Size: Makes 10-12 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BEAKIEBEAN.
The following day, place ham hocks in a large pot and cover with 2 quarts of water; bring to a boil while preparing the vegetables.
In a medium sauté pan, heat oil over medium heat; add onion, leeks, celery, and carrots and cook for about five minutes. Stir in garlic and continue cooking for one minute; remove from heat.
Turn heat down to low; add the drained beans, vegetables, and bay leaf to the pot with the ham hocks and stir to combine.
Simmer for 4-6 hours, or until the beans are soft and the ham meat easily pulls away from the bone; pull the meat off the bone and discard the bones. Add salt and pepper to taste and finish with chopped fresh parsley.
I like to use my immersion blender and puree a bit of the soup for a creamier consistency. You can also toss in a can of diced tomatoes or even Ro-tel if you like it spicy. Serve with cornbread and a crisp salad and you have a killer meal!
Serving Size: Makes 10-12 2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user BEAKIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 253.2
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 141.7 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 4.7 g
- Protein: 14.2 g
Member Reviews