From the Blog of Susie Gall @ Simply Sated
Prep time, 8 hours for soaking beans; Cook time, 2 hours; Total time, 10 hours. Serves: 6-8
White beans & ham simmered w/onions, carrots, celery, seasonings and a few secret ingredients until magic happens.
- *NOTE: Do NOT add salt until soup has cooked for an hour. Taste and add salt if needed.
- 1 lb Great Northern Beans, Navy or Cannelloni beans can be substituted
- Water to cover beans while soaking
- 4 cups chicken stock
- 4 cups water
- 1 ham hock or ham bone
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 sweet yellow onion, peeled & diced
- 5 carrots, peeled cut into ⅛” slices
- 2 stalks celery, cut into ⅛” slices (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried Italian Herb or dried thyme
- 1 teaspoon dry mustard
- 2 teaspoons ground black pepper
- 1 teaspoon Kosher salt (possibly, but taste first)
- ¼ teaspoon nutmeg
- 3 bay leaves
- 2 cups cooked ham, cubed
- 4-6 bacon strips
- Hot sauce – (optional)
- Garnish: Chopped parsley or cilantro
- Corn bread for serving
- Rinse beans (remove any that are discolored), place in large bowl, cover with water and soak beans overnight.
- The next day:
- Heat 2 tablespoons olive oil & 2 tablespoons butter in Dutch oven or soup pot.
- Add carrots, onions and celery and saute until tender.
- Add garlic and cook 30 seconds more.
- Drain & rinse beans then add beans to the sauteed vegetables.
- Add all other soup ingredients to the beans & vegetables.
- Bring to a boil, then reduce temperature to LOW and simmer 2 hours. Stir periodically.
- When ready to serve, remove bacon strips, ham hock and bay leaves. *(If using a ham bone, remove any ham meat and add ham back into soup. Discard ham bone.)
- If desired, add a dash or two of hot sauce.
- Serve with corn bread and garnish with fresh cilantro or parsley.