Name: White Bean Soup With Ham, Pumpkin, and Chard
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 1
Cuisine: american
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups yellow onion, chopped; 3 bay leaves; 2 stalks celery, chopped; 4 cloves garlic, peeled and minced; One 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch chunks (resulting in 3 1/2 cups or 1 pound of chunks); 1/2 pound ham hock; 8 cups chicken stock; 1 15-ounce can whole peeled tomatoes, drained OR 1 large fresh, ripe tomato, peeled and chopped; 6 sprigs thyme, tied with string (or 1/2 teaspoon dried thyme); 2 15-ounce cans cannellini white beans, rinsed and drained, or homemade; 4 large Swiss chard leaves (can substitute kale), center rib removed, leaves roughly chopped; Freshly ground black pepper to taste

White Bean Soup With Ham, Pumpkin, and Chard

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Prep Time:
20 minutes

Cook Time:
150 minutes

Total Time:
170 minutes

Cozy pumpkin and white bean soup with savory ham hock, tomato, and hearty chard for the perfect fall and winter meal.

Ingredients:

2 tablespoons extra virgin olive oil
2 cups yellow onion, chopped
3 bay leaves
2 stalks celery, chopped
4 cloves garlic, peeled and minced
One 2 pound whole sugar pumpkin, halved, seeds scooped out, flesh peeled, and cut into 1-inch chunks (resulting in 3 1/2 cups or 1 pound of chunks)
1/2 pound ham hock
8 cups chicken stock
1 15-ounce can whole peeled tomatoes, drained OR 1 large fresh, ripe tomato, peeled and chopped
6 sprigs thyme, tied with string (or 1/2 teaspoon dried thyme)
2 15-ounce cans cannellini white beans, rinsed and drained, or homemade
4 large Swiss chard leaves (can substitute kale), center rib removed, leaves roughly chopped
Freshly ground black pepper to taste

Instructions:

In a large, thick-bottomed pot over medium heat, sauté onions and bay leaves in olive oil until slightly softened, about 2-3 minutes. Add celery and cook for another 2-3 minutes, then stir in minced garlic and cook for 1 minute.
Enhance flavors: Combine chopped pumpkin and ham hock in a pot. Pour in chicken stock, tomatoes, and thyme. Increase heat to bring to a gentle simmer. Keep simmering uncovered for an hour and a half to develop rich taste.
Take out the ham hock and set it aside to cool. Stir in white beans and cook for 15 minutes. Add chopped chard and simmer until wilted, for a few more minutes.
Remove meat from ham hock, chop, and add back to soup. Adjust soup consistency with 1 to 2 cups of water. Discard bay leaves, season with black pepper, and adjust seasoning to taste before serving.

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