Smoked Ham Soup with White Beans

If you have the time, soak the beans overnight instead of using the quick-soak method called for; this will result in creamier beans. This high-fiber soup is also great when made with dried cannellini beans. Serve with your favorite corn bread recipe.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 23%
  • Fat: 8.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.1g
  • Protein: 22g
  • Carbohydrate: 40.7g
  • Fiber: 16.2g
  • Cholesterol: 27mg
  • Iron: 5.6mg
  • Sodium: 558mg
  • Calcium: 137mg

Ingredients

  • 1 (16-ounce) package dried navy beans
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion
  • 4 garlic cloves, minced
  • 8 cups fat-free, less-sodium chicken broth
  • 4 cups water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 smoked ham hocks (about 1 pound)
  • 2 bay leaves
  • 1 (14.5-ounce) can petite diced tomatoes, undrained

Preparation

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
  2. Heat oil in pan over medium heat. Add onion; cook until tender, stirring occasionally. Add garlic, and cook for 1 minute, stirring frequently. Add drained beans, broth, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours or until beans are tender. Discard bay leaves.
  3. Remove ham hocks with a slotted spoon, and cool slightly. Remove meat from bones; discard fat, gristle, and bones. Shred meat with 2 forks.
  4. Place 1 cup of bean mixture in a blender; process until smooth. Return pureed bean mixture to pan; stir until blended. Stir in meat.
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