Ham and Bean Soup
Ingredients
- 1 pound dry white beans, like cannellini
- 2 quarts water
- 2 to 3 pounds ham hocks
- 2 teaspoons Italian seasoning
- 1 tablespoon extra virgin olive oil
- 1 small onion
- 2 to 3 ribs celery
- 1 medium carrot
- 2 to 3 cloves cloves garlic,
- Tabasco sauce
- Salt and pepper
- Fresh parsley
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Instructions
- Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.,Simply Recipes / Sally Vargas
- While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
- Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
- Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
- Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
- Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.,Did you love the recipe? Let us know with a rating and review!
Source
Original recipe: View Original
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