Ham and Bean Soup is such a classic winter dish, and for good reason - it's DELICIOUS. Even better, it's simple to throw together, and actually super healthy. All you have to do is throw everything into a pot, let it simmer, and watch the magic happen.
Prep Time10 minutesmins
Cook Time1 hourhr
0 minutesmins
Total Time1 hourhr10 minutesmins
Course: Main Course
Cuisine: American
Keyword: ham and bean soup, ham soup, soup
Servings: 8people
Author: Nicole Leggio
Cost: $12
Equipment
Stock pot
Ingredients
1tbspbutter
3/4cupdiced onion
3/4cupdiced carrot
3/4cupdiced celery
1 tspsalt, divided
3largegarlic cloves, minced
1tbspall-purpose flour
32 ozlow-sodium chicken stock
2bay leaves
1tspdried thyme
28ozcanned white beans, rinsed and drained
2lbsham hock
Instructions
Heat a large stock pot to a medium heat. Add butter. Once the butter melts, add onion, carrots, celery, garlic, and 1/2 teaspoon salty. Sweat veggies until slightly softened, about 2-3 minutes. Add flour, cook 1 minutes.
Add half of beans to a bowl. Use a fork to smash the beans. Add beans, bay leaves, thyme, remaining salt, and chicken stock, and ham hocks to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 mintues or until ham hock meat is easily taken off of the bone.
Remove the ham hock from the soup and shred meat from bone. Add back to the soup. Season with salt and pepper.