Slow Simmered White Bean and Ham Soup
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8
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Course
Main Course, Soup, Lunch
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Cuisine
American
Slow Simmered White Bean and Ham Soup
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 lb White beans dried
- 6-8 cups of water
- 1-2 tsp olive oil
- 1 onion diced, small sweet yellow
- 3 carrot peeled and diced
- 3 celery diced, stalks
- 2 cloves garlic minced
- 1 ham hock extra fat removed from the outside of the hock
- 6 cups chicken stock
- 1 bay leaf
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don't have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt, and freshly cracked pepper, to taste.
- Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.
- Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been removed from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle it into bowls.
- Serve with salad and bread if desired. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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