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.
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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