WOULD YOU EAT THIS WHITE BEAN AND HAM HOCK SOUP !

Hearty White Bean and Ham Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.

When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can’t eat those!)

The Best Ham and Bean Soup – A Family Classic

This ham and bean soup is one of my favorite recipes on the website, and one that my father has been making for the family for decades. He makes a big batch (doubles this one) and because it just gets better as the days go by, we’ll enjoy it for dinner one night and then for lunch for several days afterward.

Why is it that some stews and soups improve the next day? I think it’s because the flavors from the beans, ham, and vegetables have time to blend. The starch from the beans settles more into the broth making the soup thicker and more stew-like too.

Ingredients:

• 1 lb or 2 1/2 cups dry white beans—Cannellini or Great Northern
• 2 quarts of water
• 2-3 lbs of smoked ham shanks or ham hocks
• 2 teaspoons Herbes de Provence, or Italian seasoning
• 1 Tbsp extra virgin olive oil
• 1 cup of diced onions (about 1 small onion)
• 1 cup chopped celery (about 2-3 ribs)
• 2/3 cup chopped carrots (about 1 medium carrot)
• 2-3 cloves garlic, minced
• Tabasco sauce
• Salt and pepper
• Fresh parsley

Method:

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DIRECTIONS:
Step1: The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.
Step2: In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.
Step3: After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.
Step4: Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.
Step5: Following that, I removed the ham shanks or hocks, taking out all of the beef.
Step6: Following that, I returned the meat to the crockpot and added the brown sugar at this stage.
Step7: I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.
Step8: And to conclude, I preferred to pour some into individual bowls for serving!