Name: White Bean & Ham Soup
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Ingredients: 1 lb of dried white beans, or 3-4 (15 oz.) cans, drained – cannelini or Great Northern; 1 quart (4 cups) chicken broth, preferably low-sodium; 1 quart (4 cups) water; 2-3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat), each shank cut into 2 or 3 sections; 1 cup of diced onions; 1 cup chopped celery; 1 cup chopped carrots; 3 cloves garlic, diced; Tabasco sauce (optional); Salt ‘n’ freshly ground black pepper; Herbes de Provence (or Italian Seasonings); 1 lb of dried white beans, or 3-4 (15 oz.) cans, drained – cannelini or Great Northern; 1 quart (4 cups) chicken broth, preferably low-sodium; 1 quart (4 cups) water; 2-3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat), each shank cut into 2 or 3 sections; 1 cup of diced onions; 1 cup chopped celery; 1 cup chopped carrots; 3 cloves garlic, diced; Tabasco sauce (optional); Salt ‘n’ freshly ground black pepper; Herbes de Provence (or Italian Seasonings)

Description

You will love this White Bean & Ham Soup Recipe down to the very last savory spoonful!

Ingredients

Scale

1 lb of dried white beans, or 3-4 (15 oz.) cans, drained – cannelini or Great Northern
1 quart (4 cups) chicken broth, preferably low-sodium
1 quart (4 cups) water
2–3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat), each shank cut into 2 or 3 sections
1 cup of diced onions
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, diced
Tabasco sauce (optional)
Salt ‘n’ freshly ground black pepper
Herbes de Provence (or Italian Seasonings)
1 lb of dried white beans, or 3-4 (15 oz.) cans, drained – cannelini or Great Northern
1 quart (4 cups) chicken broth, preferably low-sodium
1 quart (4 cups) water
2–3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat), each shank cut into 2 or 3 sections
1 cup of diced onions
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, diced
Tabasco sauce (optional)
Salt ‘n’ freshly ground black pepper
Herbes de Provence (or Italian Seasonings)

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Instructions

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water.
Put the ham shank pieces in a large pot and cover with the chicken broth and water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone.
Remove the ham and bones, shred the meat and then add it back to the soup. Add several drops of Tabasco to taste (optional), as well as salt and freshly-ground black pepper (I love a lot!) to taste. Add a pinch of herbs (either Herbes de Provence or Italian Seasonings). Stir, and then serve.

Notes

Recipe adapted from Simply Recipes