ham hock and white been soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 cups great northern beans (1 lb dry, soaked for 2 hours in water that was brought to a boil, turned off and with a lid placed on top2 quarts water or 4 cups chicken broth3 - 4 ham hocks, smoked2 teaspoons herb de Provence1 cup diced onion (1 small)1 cup chopped celery ( about 2 - 3 ribs)2/3 cup chopped carrots (1 medium)2-3 cloves garlic, mincedTabasco sauceSalt and pepperFresh parsley
1.) Soak dry beans if using dry
2.) Make ham broth - put ham hocks in large pot and cover with water or broth if using. Add herbes de Provence. Heat on high until water comes to simmer, then lower heat. Partially cover and maintain simmer for an hour
3.) Saute onions for 5-6 minutes then add garlic, saute another 1 minute
4.) Add vegetables, reserving 1/3 diced carrots to the side, onion/garlic and beans to broth. Cook for another hour, until vegetables are soft and ham pulls away from bone. 5.) Remove ham hocks and allow to cool
6.) Strain out veggies annd 1/4 cup beans. In food processor or blender, blend veggies into paste, adding a small amount of broth if needed.
7.) Add vegetable paste back to broth.
8.)Pull ham off bones and put meat into broth.
To serve, add Tabasco, salt and pepper and a few chopped parsley leaves and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CSCLAUSER1.
2.) Make ham broth - put ham hocks in large pot and cover with water or broth if using. Add herbes de Provence. Heat on high until water comes to simmer, then lower heat. Partially cover and maintain simmer for an hour
3.) Saute onions for 5-6 minutes then add garlic, saute another 1 minute
4.) Add vegetables, reserving 1/3 diced carrots to the side, onion/garlic and beans to broth. Cook for another hour, until vegetables are soft and ham pulls away from bone. 5.) Remove ham hocks and allow to cool
6.) Strain out veggies annd 1/4 cup beans. In food processor or blender, blend veggies into paste, adding a small amount of broth if needed.
7.) Add vegetable paste back to broth.
8.)Pull ham off bones and put meat into broth.
To serve, add Tabasco, salt and pepper and a few chopped parsley leaves and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CSCLAUSER1.
Nutritional Info Amount Per Serving
- Calories: 248.1
- Total Fat: 11.8 g
- Cholesterol: 47.0 mg
- Sodium: 453.5 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.5 g
- Protein: 18.1 g
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