White Bean Soup With Smoked Ham Shank Food

WHITE BEAN SOUP WITH HAM

Steps:

• Put smoked ham hock, beans, and liquid together in large saucepan.
• Turn heat on to medium high.
• Add onions.
• Bring mixture to a boil.
• Turn heat down to medium low and cover with tilted lid to only cover partially.
• Cook, stirring occasionally until beans are very soft and meat is falling apart at least one hour.
• Turn off heat.
• Remove meat and chop it up if desired and return to pot.
• Serve with cornbread.
• Yummy!

SMOKY WHITE BEAN AND HAM SOUP

Steps:

• Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
• Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
• Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
• Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
• Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
• When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

WHITE BEAN SOUP WITH SMOKED HAM SHANK

Steps:

• Gather the ingredients.
• Melt the butter over medium heat in a Dutch oven or any heavy pot with a lid.
• Saute the onions and garlic in the butter until translucent.
• Add the ham shanks, broth, water, and bay leaves to the pot and bring to a boil.
• Reduce the heat to low and simmer, covered, for 1 hour.
• Uncover the pot and add the beans, oregano, rosemary, red pepper flakes, and black pepper.
• Cover pot, bring back to a boil, reduce heat to low, and simmer, stirring occasionally, for 45 minutes. More liquid can be added at any time if the beans soak up all the existing liquid as they cook.
• Uncover the pot, taste, and add salt if needed. (The ham might have been salty enough.)
• Add the tomatoes, cover, and simmer for another 45 minutes, or until the beans are tender and creamy (time will vary depending on the kind of beans you use).
• Remove the ham shank to a cutting board and slice off chunks of meat from the bone.
• Spoon the soup into a large serving bowl or individual bowls. Top with the ham pieces and sprinkle with fresh parsley.

WHITE BEAN AND HAM BONE SOUP

Steps:

• Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
• In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
• Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
• Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
• Ladle soup into bowls and sprinkle with fresh parsley.

HAM, WHITE BEAN, AND COLLARD GREENS SOUP (CROCK POT)

Steps:

• Place smoked ham shank in crock pot.
• Open can of beans and rinse thoroughly. Place beans in a large bowl.
• Combine all of the ingredients with the beans (except for salt and pepper) and mix thoroughly. Pour over ham shank.
• Cover and cook on low for 7 - 8 hours. Remove ham shank from crock. Discard skin, fat and bone. Chop up remaining ham and put back into the crock. Add salt and pepper to taste and adjust any seasoning (more thyme, tobasco, paprika, etc). After adjusting I like to finish off by putting the cover back on and cooking for an additional 30 min on high just to let the adjusted flavor meld together. Remove bay leaves and discard. Portion into four bowls.
• I had a multigrain baguette that I cut into slices. I smeared each slice with a thin layer of goat cheese and we ate that with it. But I bet cornbread would be equally delicious.

WHITE BEAN AND HAM SOUP - RECIPE

Steps:

• Soak beans overnight in salt water, drain.
• In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
• Remove from heat.
• Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and chicken stock or broth.
• Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
• Remove ham shank and rind from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
• Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.