Creamy White Bean Soup with Smoked Ham Hocks

By lovemygolden

Creamy, starchy, and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dry--no need to soak.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 tablespoon chopped fresh thyme
• 6 garlic cloves, chopped
• 2 pounds smoked ham hocks
• 1 pound dried Great Northern beans
• 2 (26-ounce) containers unsalted chicken stock (such as Swanson)
• 1/4 cup minced fresh chives
• 1 teaspoon freshly ground black pepper

Details

Servings 8
Preparation time 10mins
Cooking time 490mins
Adapted from myrecipes.com

Preparation

Step 1

Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic); cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Nutritional Information Amount per serving Calories: 260 Fat: 5.1g Saturated fat: 1g Monounsaturated fat: 2.5g Polyunsaturated fat: 0.7g Protein: 19.1g Carbohydrate: 36.2g Fiber: 11.2g Cholesterol: 8mg Iron: 3.6mg Sodium: 639mg Calcium: 136mg

Cooking Light December 2013