Smoky White Bean and Ham SoupPrep: 15 min Cook: 3 hours Servings: 8by Shirley Rogers4 recipes>
- 1 1/2 tbsp canola oil
- 1 yellow onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 sprig rosemary
- 1/4 cup fresh parsley, chopped
- 1 bay leaf
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 lb dried small white beans, rinsed and picked through
- 1 lb ham steak, fat removed then diced
- 1 smoked ham hock
- 8-10 cups of water, plus extra if needed
- kosher salt and freshly cracked black pepper
- Place a large pot over medium heat. Add oil to pot. Once the oil is hot, add diced onions, carrots, and celery to the pot. Stir. Saute over medium heat for 10-15 minutes, stirring occasionally, until the onions are translucent and the carrots are softened.
- Add the dried white beans, garlic, bay leaf, dried oregano & basil to the pot. Stir and cook for another 3-4 minutes.
- Add the ham hock, diced ham, parsley and rosemary sprig to the pot. Cover the ingredients with about 8 cups of water. Add 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Stir.
- Raise heat to high and bring soup to a boil. Once you reach a boil, reduce heat to medium low. Simmer soup over medium low heat for 2 - 2 1/2 hours until the beans are tender. If soup starts to get too thick, add a bit more water.
- Once beans are soft, remove the ham hock and rosemary sprig. Taste then season as necessary with kosher salt and freshly cracked black pepper. Soup can be made a day in advance and refrigerated until ready to serve. Serve hot with hot sauce on the side for those who like it.
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