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.
Creamy White Bean Soup with Smoked Ham Hocks
Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.
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Total: 8 Hours, 10 Minutes
- Calories: 260
- Fat: 5.1g
- Saturated fat: 1g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.7g
- Protein: 19.1g
- Carbohydrate: 36.2g
- Fiber: 11.2g
- Cholesterol: 8mg
- Iron: 3.6mg
- Sodium: 639mg
- Calcium: 136mg
- 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
- 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.
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