Creamy White Bean Soup with Smoked Ham Hocks

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Creamy White Bean Soup with Smoked Ham HocksRecipe

Photo: Iain Bagwell; Styling: Cindy Barr



Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.
Serves 8 (serving size: about 1 cup)


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2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup diced celery
1 cup diced carrot
1 tablespoon chopped fresh thyme
6 garlic cloves, chopped
2 pounds smoked ham hocks
1 pound dried Great Northern beans
2 (26-ounce) containers unsalted chicken stock (such as Swanson)
1/4 cup minced fresh chives
1 teaspoon freshly ground black pepper


Hands-on: 10 Minutes
Total: 8 Hours, 10 Minutes

1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

2. Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Created date

October 2013

Nutritional Information

Calories 260
Fat 5.1 g
Satfat 1 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 19.1 g
Carbohydrate 36.2 g
Fiber 11.2 g
Cholesterol 8 mg
Iron 3.6 mg
Sodium 639 mg
Calcium 136 mg