On days like these, nothing is more comforting than this ham and white bean soup.
(Well, maybe some fuzzy woolen slippers, but it’s possible for you to’t eat those!)
Why is it that some stews and soups improve the next day?
Elise Bauer
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.
Ham Shanks or Ham Hocks?
Elise Bauer
This recipe uses smoked ham shanks or ham hocks to create the rich broth for the soup.
Think of the hock as the pig’s “ankle”, right above the feet.
The shanks are below the shoulder (front) or the ham (rear leg).
Simply Recipes / Sally Vargas
I recommend using shanks for this recipe if you have a choice.
you’ve got the option to also freeze it in individual containers for up to three months.
Thaw overnight and reheat, or reheat straight from the freezer over low heat.
Elise Bauer
Check Your Beans First
Dried beanskeep for ages, but they, too, can get old.
Add them in Step 4.
Turn off the heat, add the beans and soak for about 2 hours.
Add the herbes de Provence or Italian seasoning.
Heat olive oil in a small saute 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.
Remove the ham bones from the soup and pull off any meat and return it to the soup.
Add several drops of Tabasco to taste.
Add salt and pepper to taste.
Serve with a pinch of chopped fresh parsley.
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