Ham and Bean Soup
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.
Equipment
- Stock pot
Ingredients
- 1 tbsp butter
- 3/4 cup diced onion
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 1 tsp salt, divided
- 3 large garlic cloves, minced
- 1 tbsp all-purpose flour
- 32 oz low-sodium chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 28 oz canned white beans, rinsed and drained
- 2 lbs ham 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.
Nutrition
Serving: 1servingCalories: 436kcalCarbohydrates: 26gProtein: 34gFat: 22gSaturated Fat: 8gCholesterol: 74mgSodium: 1414mgPotassium: 957mgFiber: 6gSugar: 2gVitamin A: 2092IUVitamin C: 2mgCalcium: 98mgIron: 4mg