Ham and Bean Soup

Soups & Stews | December 29, 2015 | By

Love, love, love this soup! Hearty and healthy. Get a nice meaty ham hock and simmer it with your beans, onions, carrots, celery, garlic and herbs! So darn delicious and satisfying!

Serves 4-6

• 1 lb of dried great northern beans
• 8 cups of water
• 1 tsp of salt
• 1 onion, chopped
• 2 large or 3 small carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 3 bay leaves
• 1 sprig of rosemary or thyme
• 1 tsp of kosher salt
• 1 tsp of black pepper
• 4 cups of chicken broth
• 4 cups of water
• 1 meaty ham hock
• 1/2 cup of parsley, chopped (add at the end)


Start your soup by rinsing your beans, remove discolored or broken ones, and drain.In a large stock or soup pot, bring 8 cups of water and 1 tsp of salt to a boil. Add in the beans, bring back to a boil, then turn off the heat and let the beans sit for 1 hour.Drain the beans and add them back to the pot along with the onion, carrots, celery, garlic, bay leaves, rosemary or thyme, salt and pepper, chicken broth and water.Nestle in the ham hock, cover and simmer for 1 1/2 hours or until the beans or tender.Remove the bay leaves and the rosemary or thyme sprigs, if you use rosemary, only the stem will be left.
Transfer the ham hock to a cutting board, discard the fat and cut the ham into small pieces.Before adding the ham back to the soup pot, use an immersion blender or a potato masher and mash up about half of the beans.Now, add the ham and the chopped parsley, stir and heat thru, give it a taste and add more salt if needed. All done! Enjoy



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