Ingredients:

1 lb dried white beans (navy, cannellini, or great northern).

 

2 smoked ham hocks.

1 large onion, diced.

2 carrots, peeled and diced.

2 celery stalks, diced.

4 cloves garlic, minced.

8 cups chicken or vegetable broth (or water).

 

1 bay leaf.

1 tsp dried thyme.

1 tsp dried parsley.

1/2 tsp smoked paprika (optional).

Salt and freshly ground black pepper, to taste.

1/4 cup fresh parsley, chopped (for garnish).

1 tbsp apple cider vinegar or lemon juice (optional).

Instructions:

Step 1

Rinse the beans under cold water. Soak overnight in a large bowl, then drain and rinse.

Step 2

For a quick soak, boil the beans for 1-2 minutes, remove from heat, and let soak for 1 hour before draining.

Step 3

In a large pot, heat oil over medium heat.

Step 4

Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.

Step 5

Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).

Step 6

Pour in broth, ensuring everything is covered. Bring to a boil.

Step 7

Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart.

Instructions:

Step 1

Rinse the beans under cold water. Soak overnight in a large bowl, then drain and rinse.

Step 2

For a quick soak, boil the beans for 1-2 minutes, remove from heat, and let soak for 1 hour before draining.

Step 3

In a large pot, heat oil over medium heat.

Step 4

Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook until fragrant, about 1-2 minutes.

Step 5

Add ham hocks, soaked beans, bay leaf, thyme, parsley, and smoked paprika (if using).

Step 6

Pour in broth, ensuring everything is covered. Bring to a boil.

Step 7

Reduce heat to low, cover, and simmer for 2-3 hours until beans are tender and ham hocks are falling apart.

Step 8

Stir occasionally and add more broth or water if needed.

Step 9

Remove ham hocks, discard bones and excess fat, shred the meat, and return it to the pot.

Step 10

Season with salt, pepper, and a splash of apple cider vinegar or lemon juice for brightness, if desired.

Step 11

Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Pro Tips:

Quick Soak Beans: Short on time? Use the quick soak method by boiling the beans for 1-2 minutes, then let them soak for 1 hour before cooking.

Enhance Flavor: For a richer taste, use smoked paprika or add a splash of apple cider vinegar or lemon juice at the end.

Thicker Soup: Mash some beans against the pot’s side or blend a portion of the soup and stir it back in for a creamier texture.

Leftover Boost: The soup tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition (per serving):

Calories: 320.

Protein: 22g.

Carbohydrates: 40g.

Dietary Fiber: 12g.

Total Fat: 7g.

Saturated Fat: 2g.

Cholesterol: 25mg.

Sodium: 850mg.

Potassium: 860mg.

Vitamin A: 45% DV.

Vitamin C: 10% DV.

Calcium: 10% DV.

Iron: 20% DV.

By admin

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