Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Joanne Weir
Recipe by Cooking Light November 2005

Gallery

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Remove ham hocks with a slotted spoon, and cool slightly. Remove meat from bones; discard fat, gristle, and bones. Shred meat with 2 forks.

  • Place 1 cup of bean mixture in a blender; process until smooth. Return pureed bean mixture to pan; stir until blended. Stir in meat.

Nutrition Facts

323 calories; calories from fat 23%; fat 8.4g; saturated fat 2.6g; mono fat 4g; poly fat 1.1g; protein 22g; carbohydrates 40.7g; fiber 16.2g; cholesterol 27mg; iron 5.6mg; sodium 558mg; calcium 137mg.
Advertisement
Advertisement