Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.
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
How to Make It
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.
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.
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I've made this twice with great success. I don't know why but the flavors remind me of.... old fashioned food, and in a very good way. The only changes I made were 1) used one large (1.4) lb smoked ham shank instead of two hocks because that's what Whole Foods had and 2) at the end when I took the ham hock out, I used an immersion blender on the soup (not the ham) and blended it a bit to get the broth creamy. I've read some complaints from other reviewers about greasy soup and no meat on the ham. I didn't have either of those problems so I think that has to do more with the quality of the ham rather than the recipe itself. I like the ideas people here had about using sausage or leftover ham -- I think either would work well.
Pretty tasty. I made a few minor substitutions according to what I had on hand. I did not have no sodium chicken broth so I used half regular chicken broth and half water. I also used dried thyme instead of fresh and chopped leftover ham instead of ham hocks. I was wondering how the beans would turn out without a pre-soak, but they were plenty soft. After the soup was done cooking I used a potato masher to mash it up a little and make it creamier. I would make this again if I had leftover ham to use up.
Used homemade veg broth and leftover ham bone that we had smoked...tried to cut as much fat off as possible. Cooked on the stovetop instead of slow cooker. Brought to boil, reduce to simmer and cooked for 2 hrs. Probably didn't need to cook that long, but it was still great for a rainy evening.
This was a big hit in our family. Very tasty and filling. I used leftover ham from Christmas which I had frozen and thawed before adding about halfway through the cooking process. I did soak my beans, because I was nervous about not doing so. I've always soaked them prior to cooking, so I stuck with what I know best. I poured off most of the soaking water and then added a quart of chicken stock before cooking. Yum-ee.
This was fantastic! I used it as a freezer meal, meaning I put everything in the recipe except for the dried beans in a large freezer bag uncooked, then, when I was ready, I thawed it, dumped in the crock pot with the beans, and cooked it overnight. That was easy, affordable, and a big hit with my whole family.
Best white bean soup I have ever made. The smoked ham hocks lend an amazing flavor to this soup. I was skeptical about the amount of meat I got off the ham hocks - it seemed like so little - but it ended up to be perfect. I mashed the soup just a bit with a potato masher before serving to make it creamier.
This is so delicious and easy. I put it on low for 6 hours, then cut the fat and took the bones out, then put on high for an hour or so. I used 2 lbs of smoked ham hocks. Tons of meat but we had our own pig butchered so of course it was amazing cuts of meat. Everything else I didn't really measure. Just made sure the beans were covered with liquid. Didn't pre soak and they were perfect.
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