Ham and Bean Soup Recipe

 

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Ham and Bean Soup Recipe

This ham and bean soup is a Basque favorite with ham hocks and topped off with fresh homemade croutons. A great dish for a chilly fall day.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Soup
Cuisine European
Prep Time 25 minutes
Cook Time 2 hours 33 minutes
Total Time 2 hours 58 minutes
Servings 4 people

Ingredients

Ingredients for the beans:

  • 2 cups Great Northern beans soaked overnight
  • 1 1/2 pounds ham hocks smoked
  • 8 cups chicken broth

Ingredients for the soup:

  • 3 cups leeks sliced
  • 2 cloves garlic fresh, minced
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 pound Yukon gold potatoes peeled and cubed
  • 2 turnips peeled, diced (12 oz.)
  • 1 1/2 cups carrots chopped 1/4" thick
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon herbes de Provence - (See Glossary)
  • 1/4 teaspoon freshly grated nutmeg

Stir in:

  • 4 cups Savoy cabbage thinly sliced
  • 2 cups cooked ham chopped
  • 1 tablespoon white wine vinegar
  • Salt and black pepper to taste
  • Fresh thyme sprigs

For the Croutons:

  • 3 tablespoons butter unsalted
  • 2 tablespoons Olive oil
  • 4 cups bread cubes 1-inch
  • 2 tablespoons Parmeasn cheese grated

Instructions

  • For the beans, simmer beans and ham hocks in broth in a pot, partially covered, over medium heat until beans are tender, about 2 hours. Trim the ham hocks of any meat on the bone and add it to the soup. Discard the fat and bone.

For the soup:

  • Sweat the leeks and garlic in 1 tablespoon oil in a separate pot over medium heat until leeks soften, about 3-4 minutes. Add wine; reduce until nearly evaporated.
  • Add potatoes, turnips, carrots, 3 thyme sprigs, bay leaves, herbs de Provence, nutmeg and reserved beans and broth.
  • Bring soup to a boil, reduce heat to medium-low and simmer, partially covered, until potatoes and turnips are fork tender, about 20-25 minutes.
  • Stir in cabbage, chopped ham, and vinegar; season with salt and pepper.
  • For the croutons, heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat until butter melts. Add bread cubes and saute until toasted, stirring often, 7-8 minutes. Transfer croutons to a bowl, toss with

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