Rustic White Bean Soup With a Ham Hock

I made 5 hams over the holidays for various parties that I catered. Cleverly, I froze all the ham hocks. Yesterday, I pulled one out a made this white bean soup, throwing it all the the crockpot. The ham hock I used was particularly meaty, so I did not add additional ham. Also, I served it with grated Parmesan cheese and crusty bread.


Rustic White Bean Soup With a Ham Hock

Serves 8 – 10

1 meaty ham hock
3 cups water
3 cups chicken broth
2 cloves garlic, minced
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1/2 cup diced fennel, optional
1/4 tsp ground black pepper
2 tsp fresh parsley
1 tsp Creole seasoning or seasoned salt blend
pinch thyme
1 cup corn kernels
1 cup frozen chopped spinach or mustard greens
2 cans (15 oz each) Great Northern or Navy beans, drained and rinsed
2 cans (14.5 oz each) tomatoes, diced
1 cup diced ham, optional
salt and pepper, to taste

Combine ham bone, water, and chicken broth in a large saucepan. Add the garlic, onion, carrots, celery, fennel, pepper, parsley, Creole seasoning and thyme. Bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours. Add the corn, spinach or mustard greens, beans, and tomatoes. Remove ham bone and cut meat from the bone and dice. Skim fat off the top of the soup and add the ham, along with the extra ham, if using. Taste and add salt and pepper, to taste. Simmer for about 30 minutes longer.


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