White Bean and Ham Soup

Name: White Bean and Ham Soup
Prep time: 11 h 15 min
Cook time: 11 h 15 min
Total time: 11 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 2 mediums carrots; 2 mediums celery stalks; 454 grams dried cannellini beans; 454 grams meaty smoked ham bone or 2 ham hocks (about; 1 teaspoon kosher salt, plus more as needed; 3 fresh thyme sprigs or 1/2 teaspoon dried thyme; 3 liters 1/2 quarts water, plus more for soaking the beans; 1 medium yellow onion

White Bean and Ham Soup is a gluten free and dairy free main course. This recipe makes 8 servings with 203 calories, 14g of protein, and 1g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 11 hour and 15 minutes. Autumn will be even more special with this recipe. A mixture of onion, carrots, celery stalks, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Place the beans in a large bowl and pick through them, removing and discarding any broken beans or stones. Cover them with at least 3 inches of cold water. Allow to soak uncovered and at room temperature at least 8 hours or overnight.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain in a colander and set aside.

Equipment you will use

Colander

Place the measured water and ham bone or hocks in a Dutch oven or a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for 1 hour.

Ingredients you will need

Ham Bone

Water

Equipment you will use

Dutch Oven

Add the soaked beans and thyme, stir to combine (leave the bone or hocks in the pot), and return to a simmer, skimming the surface with a spoon as necessary to remove any scum. Cook, stirring occasionally, until the beans are almost completely tender but still a little underdone in the center, about 1 hour (the beans should not be completely cooked because they will cook more later).Meanwhile, peel and cut the carrots into medium dice and place in a medium bowl.

Ingredients you will need

Carrot

Beans

Thyme

Bone

Equipment you will use

Bowl

Pot

Cut the celery and onion into medium dice and add them to the bowl with the carrots.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Bowl

Add the diced vegetables and measured salt to the pot, stir to combine, and bring to a simmer. Cook, stirring occasionally, until the beans and vegetables are tender and the meat is falling off the bone, about 40 minutes more. Turn off the heat.

Ingredients you will need

Vegetable

Beans

Bone

Meat

Salt

Equipment you will use

Pot

Remove the ham bone or hocks to a cutting board and let sit until cool enough to handle.

Ingredients you will need

Ham Bone

Equipment you will use

Cutting Board

Remove the meat from the bones and set it aside (discard the skin and bones).Using a potato masher, lightly mash half of the beans and vegetables, leaving the remaining half intact. Stir in the diced and reserved ham. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper