“A white bean soup perfect for winter. My Mom made a similar recipe for me when I was a child. It was what i always requested for dinner on my birthday.”
READY IN:
2hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a large stock pot of at least 10 quarts: heat one tablespoon of olive oil to saute onions,carrots and celery for 10 minutes until soft, add garlic and continue cooking five minutes more. Add beans that have been rinsed and sorted and cover with enough water to exceed top of beans by 3 inches. Bring to a boil and reduce heat to a simmer. Simmer uncovered allowing flavors to concentrate in broth. In a separate pan cook ham hocks in enough water to cover by the same three inches until meat will fall off bones ( about one hour). Remove hocks and cool until easy to handle ( about 10 minutes).; Retain cooking liquid. Remove meat from bones discarding fat and bones ( or save for your dog). Add meat and reserved cooking liquid to bean pot. Add spices at this point and continue cooking beans ( uncovered)for approximately one more hour until beans are very tender. Using a potato masher mash beans in pot to thicken soup. Taste and adjust seasoning as needed. Serve hot with cornbread or rolls.

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