Soups: October 2008 Archives

With damp cool weather starting to kick in here in the Pacific Northwest, it's time to start making some of my favorite soups. I like a number of different ham and bean soups, but I think this particular recipe, which couples smoked ham hocks with cannellini and great northern white beans. A little Swiss chard added at the end adds a flavor like an intense spinach that tempers the comforting rich salty flavor of the soup.

Ham and White Bean Soup

1 medium onion (diced)
3 whole carrots (chopped)
3 celery stalks (chopped)
1 bunch thyme
2 bay leaves
3 cloves garlic (chopped)
3 Tbl olive oil
2 ham hocks
1 cup white wine
red pepper flakes
salt and pepper
2-3 Cans northern white beans or cannellini beans
Swiss chard

Warm your stock pot to medium heat, then combine sweat diced onion, chopped carrots and celery, garlic, red pepper flakes, salt and pepper, in olive oil. Add wine to sweated vegetables allowing it to reduce by half. Add water, ham hocks, bay leaves, and thyme. The water should cover the hocks in the pot. Simmer till ham hocks are falling apart, which will take several hours. Add cannellini and great northern beans, simmer an additional 20 minutes. Just before serving, add the chard to the pot allowing it to cook lightly. Finish by serving in bowls garnished with sour cream or plain goat yogurt and chives.


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Soups: Monthly Archives