Creamy White Bean Soup with Smoked Ham Hocks

Creamy White Bean Soup with Smoked Ham Hocks
Creamy White Bean Soup with Smoked Ham Hocks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. 2. 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.

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