Description
A hearty white bean and ham hock soup that warms you up.
Ingredients
Scale
- 1 pound dried white beans
- 2 ham hocks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Soak the beans overnight in water.
- In a large pot, sauté onion, carrots, and celery until soft.
- Add garlic and cook for 1 minute.
- Drain and rinse the beans, then add to the pot.
- Add ham hocks, chicken broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
- Remove ham hocks, shred meat, and return to the soup.
- Season with salt and pepper.
- Serve hot.
Notes
- Beans can be cooked in a pressure cooker for faster results.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 20mg
Keywords: white bean and ham hock soup, hearty soup, comfort food