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Ham and Bean Soup
Ham and Bean Soup
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
220 minutes
Satisfying ham & bean soup - cozy winter comfort! White beans, ham shanks, veggies, garlic, herbs simmer for a flavorful cold-weather favorite.
Ingredients:
  • 1 pound (2 1/2 cups) dry white beans, like cannellini or Great Northern
  • 2 quarts of water
  • 2-3 pounds smoked ham shanks or ham hocks
  • 2 teaspoons Herbes de Provence, or Italian seasoning
  • 1 tablespoons extra virgin olive oil
  • 1 cup diced onions (about 1 small onion)
  • 1 cup chopped celery (about 2-3 ribs)
  • 2/3 cup chopped carrots (about 1 medium carrot)
  • 2-3 cloves garlic, minced
  • Tabasco sauce
  • Salt and pepper
  • Fresh parsley
Instructions:
  • Prepare the beans: Fill a pot with enough water to cover the beans and bring to a boil. Remove from heat, add the beans, and soak for 2 hours. Drain.
  • Cook the ham: In a large pot, place ham shanks or ham hocks and cover with 2 quarts of water. Add herbes de Provence or Italian seasoning. Bring to a simmer over high heat, then reduce heat, partially cover, and simmer for approximately 1 hour while the beans soak.
  • Caramelize the onions: Heat olive oil in a small sauté pan over medium-high heat. Cook chopped onions until translucent, about 5 to 6 minutes. Stir in minced garlic and cook for an additional minute.
  • Add the drained soaked beans, cooked onions and garlic, chopped celery, and carrots to the simmering ham hocks or shanks after an hour.
  • Simmer uncovered until vegetables are tender and ham easily separates from bones, about 40 minutes. Remove bones, shred any meat, and add back to soup. Discard bones.
  • Adjust the seasoning: Drizzle Tabasco sauce to your liking. Season with salt and pepper to your preference. Garnish with a sprinkle of chopped fresh parsley. Enjoy the dish and share your feedback with a rating and review!

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