Rating: 4 stars
36 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 1

Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.

Deb Wise
Recipe by Cooking Light December 2013

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
10 mins
total:
8 hrs 10 mins
Yield:
Serves 8 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

260 calories; fat 5.1g; saturated fat 1g; mono fat 2.5g; poly fat 0.7g; protein 19.1g; carbohydrates 36.2g; fiber 11.2g; cholesterol 8mg; iron 3.6mg; sodium 639mg; calcium 136mg.
Advertisement