Creamy White Bean Soup with Smoked Ham Hocks

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.

Yield: Serves 8 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 8 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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