WHITE BEAN AND HAM HOCK SOUP

RECIPE :

WHITE BEAN AND HAM HOCK SOUP

INGREDIENTS:

• 1 pound (2 1/2 cups) dry white beans, like cannellini or Great Northern
• 2 quarts of water
• 2-3 pounds smoked ham shanks or ham hocks
• 2 teaspoons Herbes de Provence, or Italian seasoning
• 1 tablespoons extra virgin olive oil
• 1 cup diced onions (about 1 small onion)
• 1 cup chopped celery (about 2-3 ribs)
• 2/3 cup chopped carrots (about 1 medium carrot)
• 2-3 cloves garlic, minced
• Tabasco sauce
• Salt and pepper
• Fresh parsley

INSTRUCTIONS:

1. Soak the dry beans:
   • Fill a pot large enough to hold the beans with water and bring it to a boil.
   • Turn off the heat, add the beans, and let them soak for about 2 hours.
   • Drain the water.
2. Simmer the ham:
   • While the beans are soaking, place the ham shanks or ham hocks in a separate large pot.
   • Cover them with 2 quarts of water and add herbes de Provence or Italian seasoning.
   • Warm on high heat until the water comes to a simmer, then lower the heat.
   • Partially cover and maintain the simmer for about an hour.
3. Sauté the onions:
   • Heat olive oil in a small sauté pan over medium-high heat.
   • Add the chopped onions and cook until translucent, about 5 to 6 minutes.
   • Add the minced garlic and cook for an additional minute.
4. Add vegetables and beans to the ham broth:
   • After the ham hocks or shanks have simmered for an hour, add the drained soaked beans from step 1.
   • Also, add the cooked onions and garlic, as well as the chopped celery and carrots.
5. Simmer the soup:
   • Cook for another 40 minutes or so, uncovered, until the vegetables are soft, and the ham meat easily pulls away from the bone.
   • Remove the ham bones from the soup, pull off any meat, and return it to the soup. Discard the bones.
6. Season to taste:
   • Add several drops of Tabasco to taste.
   • Season with salt and pepper to taste.
   • Serve the soup with a pinch of chopped fresh parsley.