Description
A comforting and hearty soup made with creamy white beans, tender ham hocks, and vibrant vegetables, perfect for gatherings and chilly nights.
Ingredients
Scale
- 1 pound white beans (Great Northern or cannellini)
- 2 ham hocks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the beans overnight in enough water to cover them completely, then drain.
- Prepare the stockpot by combining the ham hocks and broth. Bring to a gentle simmer.
- Add the soaked beans, onion, carrots, celery, minced garlic, bay leaves, and thyme. Stir to combine.
- Simmer gently for about 90 to 120 minutes until the beans are tender and the ham hocks start to fall apart.
- Shred the ham hocks and return the shredded meat to the soup.
- Taste and season with salt and pepper as needed, then give it a good stir.
- Serve the soup in bowls, garnished with fresh parsley.
Notes
This soup tastes even better the next day. For a vegetarian version, replace ham hocks with smoked tofu and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 35mg