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Slow Simmered White Bean and Ham Soup

Ingredients

  • 1 lb of dried white beans
  • 6-8 cups of water
  • 1-2 tsp olive oil
  • 1 small sweet yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks of celery diced
  • 2 cloves of garlic minced
  • 1 ham hock extra fat remove from the outside of the hock
  • 6 cups of chicken stock
  • 1 bay leaf
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don't have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.
  • Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.
  • Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.